Cheesesteak Smothered Fries

Enjoy a cheesy dinner made using beef roast and potatoes – recipe that’s ready in 30 minutes. MORE+ LESS-

By Pillsbury Kitchens

August 11, 2014

bag (1 lb 10 oz) frozen extra-crispy crinkle-cut French-fried potatoes

tablespoons olive oil or butter

medium onion, thinly sliced, slices cut in half (2 cups)

small red bell pepper, thinly sliced (1 cup)

small green bell pepper, thinly sliced (1 cup)

1/2

teaspoon salt

1/4

teaspoon freshly ground pepper

package (17 oz) refrigerated Italian-style beef roast

oz provolone cheese, shredded (1 1/2 cups)

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1

Heat oven to 450°F. Spread potatoes in single layer on an ungreased 18x13-inch half-sheet pan or large cookie sheet. Bake as directed on package.
2

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add onion, bell peppers, salt and pepper; cook 10 minutes, stirring occasionally, until vegetables are golden brown and tender.
3

Microwave beef roast as directed on package. Cool slightly; shred beef, reserving 1/4 cup au jus. (Discard remaining juices.)
4

Scatter vegetable mixture evenly over fries on pan. Top with shredded beef. Drizzle with reserved au jus. Sprinkle with cheese.
5

Bake 3 to 4 minutes or until cheese is melted. Serve immediately.