Portobello Cheesesteak Fries

Crispy fries loaded with seared portobellos, soft onions, and a provolone-cheddar cheese sauce.

Fries & Mushrooms

• 1 bag frozen steak fries
• 8 portobello mushrooms, sliced
• 5 tablespoons butter, divided
• 2 onions, sliced
• 6 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 1/2 cup dry sherry or white wine
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• Salt, pepper, and 1 bay leaf

Cheese Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 4–5 oz provolone, shredded or torn
• 2 cups shredded cheddar
• Giardiniera, for serving

Steps

1. Bake the steak fries at 450°F for about 25 minutes until deeply crisp.
2. Brown the mushrooms in butter; add garlic, thyme, wine, Worcestershire, and soy, and simmer until saucy. Soften the onions in the remaining butter with salt, pepper, and the bay leaf.
3. For the cheese sauce, melt butter, whisk in flour, then gradually add milk. Stir in provolone and cheddar until smooth.
4. Pile mushrooms and onions over the fries, ladle on cheese sauce, and finish with giardiniera.

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