1. Prepare Oven and Skillet:

• Preheat your oven to a hot 425°F (220°C – note: original recipe has 220°C which is ~428°F, then 200°C in text; I will use 425°F / 220°C as it’s more common for crisping). Self-correction: Original prompt had 220°C in step 1, which is ~428°F. The body text for a previous Hershey’s cake had 200°C. I will use the provided text which is 220°C / approx 425-430°F. The text in directions says “200 degrees C”, so I’ll use 400°F/200°C for consistency within this recipe’s provided directions.
• Revised: Preheat your oven to 400°F (200°C).
• Select a large, oven-safe skillet (cast iron or heavy stainless steel is ideal).

2. Season and Sear Steak:

• Pat the thinly sliced steak dry with paper towels.
• Heat the 1 tablespoon of olive oil in your oven-safe skillet over medium-high heat.
• Once the oil is hot and shimmering, carefully add the thinly sliced steak to the skillet. Try not to overcrowd the pan; sear in batches if necessary for best browning.
• Season the steak immediately with the garlic salt and ground black pepper, stirring or tossing to coat evenly as it cooks.
• Sauté the steak, stirring occasionally, until it is nicely browned on all sides and cooked to your liking (for thin slices, this will only take a few minutes).
• Remove the cooked steak from the skillet using a slotted spoon or tongs, leaving the drippings in the pan. Set the steak aside on a plate.

3. Sauté Peppers and Onions:

• The recipe says to “Reserve 1 tablespoon cooking liquid in the skillet and discard the rest.” If there’s more than a tablespoon of rendered fat/oil, carefully pour off the excess, leaving about 1 tablespoon in the skillet.
• Add the sliced green bell pepper and sliced onion to the same skillet.
• Cook over medium heat, stirring occasionally, until the vegetables are tender, but the bell pepper still retains some crispness (tender-crisp), about 5-7 minutes.
• Remove the cooked vegetables from the skillet and set them aside (you can add them to the plate with the steak).

4. Assemble the Philly Steak Cheese Fries in Skillet:

• Remove the skillet from the heat temporarily.
• Spread the frozen waffle cut fries evenly in the bottom of the now-empty (or mostly empty) oven-safe skillet.
• Top the layer of fries with about four slices of the White American cheese, breaking them up if needed to cover the fries somewhat.
• Evenly layer the cooked and seared steak over the cheese.
• Distribute the sautéed green peppers and onions over the steak layer.
• Finish by layering the remaining four to six slices of White American cheese on top of the vegetables and steak.

5. Bake:

• Carefully place the entire skillet into the preheated 400°F (200°C) oven.
• Bake for 8 to 10 minutes, or until the cheese is completely melted, bubbly, and lightly golden in spots, and everything is heated through.

6. Cool Slightly and Serve:

• Carefully remove the hot skillet from the oven using oven mitts.
• Allow the Philly Steak Cheese Fries to cool slightly for a few minutes, as the cheese and filling will be extremely hot.
• Serve hot, directly from the skillet for a fun, rustic presentation, or carefully scoop portions onto plates.
• Garnish with fresh chopped parsley or green onions, if desired. Enjoy this ultimate comfort food!