Cook fries according to package directions; keep warm.

SAUCE DE CHEESE
In a medium saucepan, melt the butter.

When the boiling has died down, add the flour and cook for 1-2 minutes, or until light brown.

Stir constantly as you gradually add heated milk to the butter-flour mixture. Cook for 4-5 minutes, or until the sauce has thickened.

Remove from the fire and gradually stir in the cubed cheese until melted.

Cook, covered, on the lowest heat possible until entirely incorporated, stirring occasionally. Stay warm.

MIXTURE OF MEAT, PEPPER, AND ONION
Preheat a big sauté pan on high.

Cook the beef in the pan over high heat until it is no longer red.

Set aside after removing from the pan.

Return the pan to the heat, add more oil (if necessary), and add the peppers and onions.

Cook, stirring frequently, until the peppers soften and the onions brown.

Return the meat to the pan and whisk in the pepper and onion combination.

Cook, stirring occasionally, until the meat, peppers, and onions are caramelized. Take the pan off the heat.

ASSOCIATION OF THE FRIES
Cooked fries should be placed on a dish or sheet pan (see note).

Scoop the meat mixture over the fries.

Half of the cheese sauce should be poured over the fries and meat.

Serve any leftover sauce on the side.

NOTES: Because the meat and vegetables are cooked over high heat, I recommend having everything ready to go before heating your saute pan. This reduces the possibility of accidently overcooking any of the components.

I prefer ribeye steak, but sirloin, top round, or even ground beef might be substituted.

I fry the fries on a sheet pan lined with parchment paper and serve the whole thing straight from the pan.