Loaded French Dip Fries
These loaded French dip fries are piled high with tender shredded beef, roasted peppers and onions, and plenty of melty provolone cheese.
I made these loaded French dip fries with the extra meat from my French dip sandwiches, and they may be one of my favorite ways to repurpose leftovers. You get crispy homemade steak fries, flavorful shredded beef, roasted vegetables, and gooey cheese all on one sheet pan.
This is a great recipe to keep in mind whenever you make a batch of my French dip sandwich meat. We can have sandwiches for dinner one night, then turn the remaining beef into a completely different meal later in the week. Leftovers are always more exciting when they do not feel like leftovers.
The fries take a little while to roast, but the actual prep is simple. Everything cooks on one sheet pan, and most of the time is completely hands off. I like to broil the pan for a couple of minutes at the end so the cheese bubbles and a few of those little pieces of beef get crispy.
Serve the fries straight from the pan with some of the reserved French dip juices on the side. They are messy, cheesy, and so much fun to eat.
Main Ingredients and Swaps
- French dip beef: You will need 2 to 3 cups of shredded meat from one prepared batch of my French Dip Sandwich Recipe. Make the sandwiches first, then save the extra meat for these fries. If you have some of the cooking juices left, drizzle a few tablespoons over the meat so it stays juicy and caramelizes in the oven during reheating.
- Russet potatoes: Russet potatoes make the best homemade steak fries because they become fluffy inside while the edges get golden and crisp. Yukon Gold potatoes will also work, although they may not become quite as crispy.
- Cooking fat: Olive oil, avocado oil, or melted beef tallow can all be used. Beef tallow adds especially good flavor and helps the potatoes crisp nicely.
- Bell peppers: I use one or two sliced red bell peppers for a little sweetness and color. Orange or yellow bell peppers would work just as well.
- Sweet onion: The onion roasts alongside the potatoes until it is soft and caramelized around the edges. A yellow or red onion can be substituted.
- Provolone cheese: Provolone gives the fries that classic French dip sandwich flavor. Tear the slices into smaller pieces so the cheese melts evenly across the entire pan. Mozzarella or Swiss cheese could also work.
How I Make It
Before starting the fries, prepare the shredded beef from my Slow Cooker French Dip Sandwiches recipe. You can make the sandwiches for dinner and save 2 to 3 cups of the leftover meat for these fries, or prepare the beef specifically for this recipe.
I start by cutting the russet potatoes into thick steak fries. Try to keep them close to the same size so they cook evenly.
For Extra Crispy Fries
For extra-crispy fries, soak the cut potatoes in cold water with 1 tablespoon of white vinegar for 30 minutes to 1 hour. This helps rinse away excess surface starch and helps the potatoes maintain their structure as they bake, resulting in crispier fries. Drain and dry really well on a kitchen towel before baking. Any water left on the fries will cause them to steam instead of roast, so this is one step you do not want to rush.
Transfer the potatoes to a large sheet pan. Add the cooking fat and salt, then toss until every fry is well coated. Spread them out into a single layer, leaving a little room between the pieces whenever possible.
Bake the fries at 425°F or 220°C for 25 minutes.
While the potatoes cook, slice the bell peppers and sweet onion. You can add them directly to the sheet pan, but cooking them briefly in a skillet first will give them even more caramelized flavor.
Remove the pan from the oven and flip the fries. Add the peppers and onions, tossing them lightly in some of the oil already on the pan.
Return everything to the oven for another 25 minutes, or until the potatoes are golden and the vegetables are tender.
Scatter 2 to 3 cups of shredded French dip beef over the fries. Tear the provolone slices into smaller pieces and arrange them evenly over the meat, potatoes, and vegetables.
Bake for another 10 minutes, until the beef is hot and the cheese has melted. Finish under the broiler for 2 to 3 minutes to bubble the cheese and crisp up the edges. Watch the pan closely because the cheese can brown quickly.
Do I Have to Soak the Potatoes?
You can absolutely skip the soaking step when you need to get dinner into the oven quickly. The fries will still be delicious.
When I have time, I like to soak them in ice water and vinegar because it helps them become a little crispier. The most important part is drying the potatoes completely before adding the oil.
For the best browning, use a large sheet pan and avoid crowding the potatoes. If the fries are packed too closely together, they will release moisture and become softer.
Serving Ideas
- These loaded fries are filling enough to serve as dinner on their own. I like to place the sheet pan in the middle of the table and let everyone dig in.
Tips and Storage
- Cut the potatoes into evenly sized steak fries so they finish cooking at the same time.
- Dry soaked potatoes thoroughly before adding the oil. Moisture is the enemy of crispy fries.
- Spread the potatoes out as much as possible. Use two sheet pans if your pan feels overcrowded.
- If you cook the peppers and onions in a skillet first, they will develop a deeper, sweeter flavor. It is optional, but worth doing when you have the time.
- Tear the provolone into smaller pieces instead of laying whole slices over the pan. This makes it easier to get cheese in every bite.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat them on a sheet pan at 400°F or 205°C until hot and crisp. The microwave works, but the potatoes will be much softer.
Watch my YouTube video below to see how I turn my French dip sandwich meat into these cheesy loaded fries as part of an easy high protein meal prep week.
I love a recipe that gives us two completely different dinners. We can enjoy classic French dip sandwiches first, then use the leftover meat to make a big pan of crispy, cheesy fries later in the week. It saves time without making us feel like we are eating the same meal twice, and no one is going to complain when this pan lands on the table.
Loaded French Dip Fries
Ingredients
Notes
- Soaking the potatoes is optional, but it helps remove some of the excess starch and creates crispier fries.
- Dry the potatoes very well after soaking. Any remaining water can cause them to steam instead of roast.
- For even more flavor, cook the sliced peppers and onions in a skillet before adding them to the fries.
- Avoid crowding the sheet pan. If necessary, divide the potatoes between two pans so they have enough room to brown.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat them on a sheet pan at 400°F or 205°C until hot and crisp.
Method
- Preheat the oven to 425°F or 220°C.
- Prepare the shredded beef according to my Slow Cooker French Dip Sandwiches recipe, in advance. Reserve 2 to 3 cups of the cooked meat for the fries.
- Cut the russet potatoes into thick, evenly sized steak fries. Don't cut too thinly here as they might soften too much in the oven. For crispier fries, place the potatoes in a bowl of ice water with the white vinegar. Soak for 30 minutes to one hour, then drain and dry the potatoes completely on a clean kitchen towel.
- Place the potatoes on a large sheet pan. Add the cooking fat and salt, then toss until the fries are evenly coated. Arrange them in a single layer. Bake for 25 minutes on an upper-middle rack.
- Thinly slice the onion and peppers into half rounds. For extra flavor, cook these on a skillet with a drizzle of olive oil and a pinch of salt until lightly browned and softened.
- Remove the pan from the oven and flip the fries. Scatter the sliced bell peppers and onion around the potatoes. If the vegetables haven't been cooked beforehand, toss them in some of the remaining oil on the pan to coat them. This will help them cook and brown more evenly in the oven.
- Return the pan to the oven and bake for another 25 minutes, or until the fries are golden and the vegetables are tender.
- Remove the pan from the oven, scatter the shredded French dip beef evenly over the potatoes and vegetables. Tear the provolone slices into smaller pieces and arrange them across the entire sheet pan.
- Bake for another 10 minutes, until the meat is hot and the cheese has melted.
- Turn on the broiler and broil for 2 to 3 minutes, watching closely, until the cheese is bubbly and the edges of the meat are lightly crisp.
- Serve immediately with warm au jus for dipping or drizzling, if desired.
Video
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