17 Savory Side Dishes Perfect with Cheesesteaks

Nothing completes a cheesesteak like the perfect side dish. Whether you’re craving crispy fries, tangy pickles, or a fresh salad, these 17 savory recipes turn your meal into a comfort-food feast. Get ready to discover new favorites!

Crispy French Fries

Zest up your fry game with these crunchy, golden potato sticks—crispy outside, fluffy inside. Perfect side for burgers or solo with dip.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Fries

• 4 large Russet potatoes (about 2 lbs)
• 1/4 cup white vinegar
• Cold water (enough to cover potatoes)
• 4 cups canola or vegetable oil (for deep frying)
• 1 tsp kosher salt (or to taste)

Instructions

1. Peel the potatoes and cut into 1/4-inch thick sticks. Place in a large bowl.
2. Add the white vinegar and enough cold water to fully submerge the sticks. Soak for 30 minutes. Tip: The vinegar helps extract starch for extra crispiness.
3. Drain the potatoes and rinse with cold water. Spread on a clean kitchen towel and pat very dry. Tip: Any moisture left will cause dangerous oil splatter.
4. In a heavy pot, heat oil to 325°F over medium-high heat. Line a baking sheet with paper towels.
5. Working in batches, carefully add a single layer of potatoes to the hot oil. Fry for 5–6 minutes, without stirring, until pale and tender. Tip: Don't overcrowd – it drops the oil temperature and makes fries soggy.
6. Remove with a slotted spoon and drain on paper towels. Let rest 5 minutes. While resting, increase oil temperature to 375°F.
7. Return the potatoes to the hot oil in batches. Fry for 2–3 minutes, stirring occasionally, until deep golden brown and crispy.
8. Remove and drain on fresh paper towels. Immediately season with salt while hot.
9. Serve hot with your favorite dipping sauce.

Rest assured, these fries are a hit—crispy outside, fluffy inside. Serve immediately with ketchup or aioli for the perfect crunch.

Roasted Bell Peppers and Onions

This recipe delivers sweet, caramelized bell peppers and onions with minimal effort. Roasting at high heat brings out their natural sugars and creates tender, flavorful strips perfect for any meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Roasted Vegetables

• 3 large bell peppers (mix of red, yellow, orange), seeded and sliced into 1/2-inch strips
• 2 large yellow onions, halved and sliced into 1/2-inch half-rings
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Position rack in the middle.
2. On a large rimmed baking sheet, combine sliced bell peppers and onions.
3. Drizzle with olive oil, then sprinkle with salt and pepper. Toss with hands until all pieces are evenly coated.
4. Spread vegetables in a single layer. Do not overcrowd—use two sheets if needed for better caramelization (tip).
5. Roast for 15 minutes, then stir with a spatula to redistribute. Roast another 10 minutes, until edges are charred and peppers are tender (tip).
6. For deeper caramelization, switch to broil for the last 2 minutes, watching closely to avoid burning (tip).
7. Remove from oven and let rest 2 minutes before serving.

Zesty and sweet with slight char, these peppers and onions pair well with grilled meats, pile into tacos, or top a crusty baguette with goat cheese. Their soft texture and concentrated flavor elevate any dish.

Caesar Salad

Looking for a classic Caesar salad that's crisp, savory, and satisfying? This recipe nails the tangy dressing and crunchy croutons. Let's get started.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Croutons

• 3 cups cubed French bread (1-inch cubes)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the Caesar Dressing

• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon anchovy paste
• 1 small garlic clove, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad

• 2 heads romaine lettuce, chopped (about 8 cups)
• 1/2 cup shaved Parmesan cheese
• Prepared croutons (from above)

Instructions

1. Preheat oven to 375°F. In a bowl, toss bread cubes with 2 tablespoons olive oil, garlic powder, and 1/4 teaspoon salt until evenly coated.
2. Spread on a baking sheet in a single layer. Bake for 8–10 minutes, turning once, until golden and crunchy. Set aside to cool.
3. In a medium bowl, whisk mayonnaise, lemon juice, Dijon, Worcestershire, anchovy paste, minced garlic, and grated Parmesan until smooth.
4. Slowly drizzle in 1/4 cup olive oil while whisking constantly to emulsify. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Adjust to taste.
5. Place chopped romaine in a large salad bowl. Add dressing gradually, tossing to coat evenly. (Tip: start with half and add more as needed.)
6. Top with shaved Parmesan and croutons. (Tip: for extra crunch, croutons can be added just before serving.)

Don't let the simplicity fool you—each bite delivers a punch of umami from the anchovy and Parmesan. Serve as a side or add grilled chicken for a complete meal that never gets old.

Garlic Mashed Potatoes

Here's a creamy, savory twist on classic mashed potatoes. Roasted garlic and butter elevate the humble spud to new heights. Ready in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Roasted Garlic

• 1 head garlic
• 1 tsp olive oil

Potatoes

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 2 tsp salt (for boiling water)

For the Mash

• 1/2 cup whole milk
• 1/4 cup unsalted butter, cubed
• 1/4 cup sour cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F. Cut top off garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast 30-35 minutes until cloves are soft and golden.
2. Meanwhile, place potatoes in a large pot and cover with cold water by 1 inch (starting with cold water ensures even cooking). Add 2 teaspoons salt. Bring to a boil, then reduce to a simmer and cook 15-20 minutes until fork-tender.
3. Drain potatoes well, then return to the pot and let steam dry for 2 minutes (this removes excess moisture for a fluffier mash).
4. Squeeze roasted garlic cloves from their skins into a small bowl and mash with a fork until smooth.
5. In a small saucepan, warm milk and butter over medium-low heat until butter melts. Do not boil.
6. Mash potatoes with a potato masher or ricer. Add warm milk mixture, sour cream, and mashed garlic. Mix until just combined—overmixing makes them gluey.
7. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir gently, taste, and adjust if needed. Serve hot.

These garlic mashed potatoes are luxuriously creamy with a deep roasted garlic flavor. They pair perfectly with roast chicken or a hearty stew. For a garnish, sprinkle with chives or drizzle with extra melted butter.

Roasted Green Beans

Your search for the perfect side dish ends here. These roasted green beans are crisp, garlicky, and bright with lemon zest. Ready in under 30 minutes, they pair with almost anything.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the green beans

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp lemon zest

Instructions

1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine green beans, olive oil, minced garlic, salt, and pepper. Toss to coat evenly. (Tip: Ensure beans are well-coated for even flavor.)
4. Spread green beans in a single layer on the prepared baking sheet. (Tip: Avoid overcrowding for maximum crispiness.)
5. Roast for 15-20 minutes, flipping halfway through, until beans are tender and edges are slightly charred. (Tip: Flipping ensures even browning.)
6. Remove from oven and immediately sprinkle with fresh lemon zest.
7. Serve hot.

Your guests will devour these vibrant green beans. The garlic roasts to sweetness while the lemon zest cuts through with freshness. Perfect for weeknights or holiday feasts.

Lemon Herb Quinoa

This lemon herb quinoa is a simple, bright side dish. It's fluffy, light, and packed with fresh lemon and parsley. Perfect for pairing with grilled proteins or roasted veggies.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the quinoa

• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1/4 tsp salt

For the lemon herb dressing

• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3 tbsp extra-virgin olive oil
• 1/4 cup finely chopped fresh parsley
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Rinse quinoa in a fine-mesh sieve under cold water until water runs clear. (Tip: Rinsing removes saponins that cause bitterness.)
2. In a medium saucepan, combine rinsed quinoa, water (or broth), and 1/4 tsp salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes. (Tip: Don't lift the lid during cooking to maintain steam.)
4. Remove from heat and let stand covered for 5 minutes. (Tip: Letting it rest ensures fluffy, separate grains.)
5. Fluff quinoa with a fork.
6. In a small bowl, whisk together lemon juice, lemon zest, olive oil, chopped parsley, 1/4 tsp salt, and 1/8 tsp black pepper.
7. Pour dressing over warm quinoa and toss gently to combine.
8. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Give this quinoa a try — it's incredibly versatile. Serve it warm or at room temperature alongside your favorite mains. The bright lemon and herb flavor will brighten any meal.

Roasted Sweet Potato Wedges

Just when you think sweet potatoes can't get any better, these smoky paprika wedges prove otherwise. They're simple to make, require minimal ingredients, and deliver big on flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the Wedges

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 tablespoon cornstarch
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Scrub 2 large sweet potatoes thoroughly and cut each lengthwise into 8 wedges (about 1/2-inch thick). Leave the skin on for added texture and fiber.
3. In a large bowl, combine the wedges with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until every wedge is evenly coated with seasoning.
4. For extra crispy edges, sprinkle 1 tablespoon cornstarch over the wedges and toss again. This simple step helps absorb surface moisture and creates a crackling crust.
5. Arrange the wedges in a single layer on the prepared baking sheet. Leave at least 1/2 inch between each wedge to ensure hot air circulates and they crisp rather than steam.
6. Roast for 20 minutes. Using a spatula, flip each wedge carefully. Continue roasting for 10-15 minutes until the edges are deep golden and the wedges are tender when pierced with a fork.
7. Let the wedges rest on the baking sheet for 2-3 minutes. As they cool, the exterior becomes even crunchier. Serve immediately.

Oven-roasted to perfection, these wedges boast a satisfying crunch from the cornstarch coating and a tender, fluffy interior. Pair them with a tangy dipping sauce like chipotle mayo or enjoy alongside a juicy burger.

Creamy Coleslaw

Here's a creamy coleslaw that delivers tangy crunch with minimal effort. The dressing is perfectly balanced—tangy from vinegar and mustard, creamy from mayo and sour cream. Ready in 15 minutes, it's a no-fuss side for any gathering.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Slaw

• 1 medium head green cabbage (about 1 1/2 lbs), cored and finely shredded
• 2 large carrots, peeled and grated
• 1/2 small red onion, thinly sliced (optional)

Instructions

1. In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth. Tip: For a deeper flavor, toast the celery seeds in a dry pan for 1 minute before adding.
2. Add shredded cabbage, grated carrots, and thinly sliced red onion (if using) to the bowl. Toss with a spatula until evenly coated. Tip: Use a mandoline for even shredding and to save time.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld. The coleslaw will soften slightly but stay crunchy. Tip: Don't add all the dressing at once—start with 3/4 and add more if needed to avoid a soggy slaw.
4. Before serving, toss again and taste. Adjust salt, pepper, or vinegar if needed. Serve chilled.

Grab a fork and enjoy this coleslaw’s crisp-tender texture and tangy finish. It's fantastic as a side for BBQ or tacos, or piled onto pulled pork sandwiches. Leftovers keep well in the fridge for up to 3 days—just stir before serving.

Mexican Street Corn (Elote)

Fire up the grill for Mexican Street Corn. This elote recipe delivers smoky, charred corn slathered in creamy crema, dusted with chili powder, and loaded with salty cotija cheese. It's savory street food perfection.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the corn

• 4 ears of corn, husked
• 1 tbsp vegetable oil
• 1/2 tsp kosher salt

For the crema

• 1/2 cup Mexican crema (or sour cream)
• 2 tbsp mayonnaise
• 1 tbsp fresh lime juice
• 1 clove garlic, minced
• 1/4 tsp kosher salt

For the topping

• 1/2 cup crumbled cotija cheese
• 1/2 tsp chili powder
• 2 tbsp chopped fresh cilantro
• Lime wedges for serving

Instructions

1. Preheat grill to medium-high heat (400°F). Brush each ear of corn with vegetable oil and season lightly with 1/2 tsp salt.
2. Grill corn, turning occasionally, until charred in spots and tender, about 10-12 minutes. Tip: Don't overcrowd the grill; leave space for even charring.
3. Meanwhile, make the crema: In a small bowl, combine Mexican crema, mayonnaise, lime juice, minced garlic, and 1/4 tsp salt. Whisk until smooth. Tip: For extra tang, add a splash more lime juice.
4. Remove corn from grill and let cool slightly, about 2 minutes, so it's safe to handle.
5. Spread a generous layer of crema over each ear of corn using a brush or spoon.
6. Sprinkle cotija cheese evenly over the crema-coated corn, pressing gently to adhere.
7. Dust with chili powder and top with chopped cilantro. Serve immediately with lime wedges. Tip: For maximum flavor, serve while corn is still warm so the cheese softens slightly.

Fresh off the grill, this elote bursts with creamy, tangy, smoky, and spicy layers. The charred kernels provide a satisfying crunch against the silky crema and salty cheese. Perfect as a side or a stand-alone snack at your next barbecue.

Sautéed Mushrooms

Whip up these sautéed mushrooms in minutes. They're packed with savory umami from butter and garlic. Perfect quick side for any meal.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

Mushrooms

• 1 lb cremini mushrooms, sliced

Aromatics

• 2 cloves garlic, minced

Fats

• 2 tbsp unsalted butter

Seasonings

• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp soy sauce
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Heat a large skillet over medium-high heat. Add 1 tbsp butter and let melt. Tip: high heat ensures browning without steaming.
2. Add sliced mushrooms in a single layer. Do not overcrowd—cook in batches if needed. Cook without stirring for 3 minutes until browned on one side.
3. Stir mushrooms, then add remaining 1 tbsp butter and minced garlic. Cook for 2 minutes, stirring occasionally, until garlic fragrant.
4. Season with salt, pepper, and soy sauce. Cook 1 minute, stirring, until mushrooms are tender and glazed. Tip: soy sauce boosts umami without extra salt.
5. Remove from heat. Garnish with fresh parsley if desired. Tip: serve immediately for best texture.

Keep them warm until serving. The savory umami from soy sauce and butter makes these mushrooms irresistible. Serve over steak, chicken, or as a side for eggs.

Tater Tots

Perfectly crispy on the outside and fluffy inside, these homemade tater tots are a game-changer. Skip the frozen bag and make them from scratch – you'll taste the difference.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Tater Tots

• 3 medium russet potatoes, peeled
• 1/4 cup cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

For Cooking

• Vegetable oil spray

Instructions

1. Using a box grater, shred the peeled potatoes into a large bowl. Immediately transfer to a clean kitchen towel and squeeze out as much liquid as possible – this is key for crispiness.
2. In a separate large bowl, combine the shredded potatoes with cornstarch, salt, pepper, and garlic powder. Mix with your hands until evenly coated.
3. Shape the mixture into small cylinder shapes about 1 inch long, pressing firmly so they hold together. You should get about 24 tots.
4. Preheat oven to 425°F. Line a baking sheet with parchment paper and spray generously with vegetable oil.
5. Place the tots on the prepared sheet in a single layer, spacing them slightly apart. Spray the tops with more oil.
6. Bake for 12 minutes, then flip each tot with a spatula. Bake another 12–13 minutes until deep golden brown and crispy. Tip: For extra crunch, use cornstarch instead of flour – it creates a lighter, crispier crust.
7. Remove from oven and let cool 2 minutes before serving. They're best fresh and hot.

Unevenly shaped? No worries – homemade charm. Serve with ketchup or spicy mayo for dipping. These tots are a crowd-pleaser any day.

Italian Pasta Salad

Nobody can resist a chilled pasta salad at a summer cookout. This Italian version combines rotini, cherry tomatoes, and olives with a tangy homemade dressing. It’s the perfect make-ahead side.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the pasta

• 1 lb rotini pasta
• 1 tablespoon salt (for pasta water)

For the salad

• 2 cups cherry tomatoes, halved
• 1 cup black olives, sliced
• 1/2 cup red onion, finely diced
• 1/2 cup fresh parsley, chopped

For the Italian dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of water to a rolling boil. Add 1 tablespoon salt, then the rotini. Cook until al dente, about 9-10 minutes. Tip: taste a piece to ensure it's tender but firm.
2. While pasta cooks, make dressing. In a small bowl, whisk olive oil, red wine vinegar, garlic, oregano, salt, and pepper. Set aside.
3. Drain pasta in a colander and rinse under cold water to stop cooking. Shake off excess water.
4. In a large bowl, combine cooled pasta, cherry tomatoes, olives, red onion, and parsley.
5. Pour dressing over salad and toss gently to coat. Tip: use a rubber spatula to avoid crushing tomatoes.
6. Cover and refrigerate at least 1 hour before serving. Tip: chilling overnight lets flavors meld even more.

Chilling melds the zesty dressing with the fresh veggies and tender pasta. The rotini's spirals grab every bit of flavor, making each forkful satisfying. Serve it alongside grilled meats or pile it into lettuce cups for a light lunch.

Cucumber Tomato Salad

O, this salad is a summer staple. Crisp cucumbers, juicy tomatoes, and tangy red onion tossed in a bright dill vinaigrette. Ready in ten minutes flat.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the salad

• 2 medium cucumbers (about 1 lb), halved and sliced
• 2 cups cherry tomatoes, halved
• 1/2 small red onion, thinly sliced

For the vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine sliced cucumbers, halved cherry tomatoes, and thinly sliced red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, chopped dill, salt, and pepper until emulsified.
3. Pour vinaigrette over the salad and toss gently to coat.
4. Let sit for 5 minutes to allow flavors to meld. (Tip: Letting it rest draws out the cucumber's moisture, creating a light dressing.)
5. Taste and adjust seasoning if needed. (Tip: Add a pinch of sugar if tomatoes are tart.)
6. Serve immediately or chill. (Tip: For best texture, serve within 30 minutes to keep cucumbers crisp.)

K, this salad stays crisp for a few hours if you keep dressing separate. Perfect alongside grilled chicken or fish. Or heap it on crusty bread for an impromptu panzanella.

Golden Onion Rings

For a true game-day snack, these golden onion rings deliver thick, crispy perfection. No soggy, thin rings here — just a sturdy batter and crunchy coating that stays put.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Batter

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 cup buttermilk
• 1 large egg

For the Coating

• 1 cup panko breadcrumbs
• 1/2 cup cornmeal

For Frying

• 2 large sweet onions
• Vegetable oil, for deep frying

Instructions

1. Slice onions into 1/2-inch thick rounds and separate into rings. Discard small inner rings or save for another use.
2. In a shallow bowl, whisk together flour, salt, pepper, and paprika.
3. In a second shallow bowl, whisk buttermilk and egg until smooth.
4. In a third shallow bowl, combine panko and cornmeal.
5. Pour vegetable oil into a deep fryer or heavy pot to a depth of 2 inches. Heat to 350°F. Use a thermometer for accuracy.
6. Working one ring at a time, dredge in flour mixture, shaking off excess. Dip into buttermilk mixture, letting excess drip off. Then coat in panko mixture, pressing gently to adhere.
7. Fry in batches of 4-5 rings for 2-3 minutes, turning once, until deep golden brown. Don't overcrowd — lower oil temperature if needed.
8. Transfer to a paper towel-lined plate. Immediately sprinkle with a pinch of salt. For extra crunch, let them rest on a wire rack instead.
9. Serve hot. Leftover rings can be reheated in a 400°F oven for 5 minutes.

Perfectly crispy and golden, these onion rings have a satisfying crunch with a tender, sweet inside. Serve them with ranch dressing or spicy ketchup for an extra kick. They also make a great topping on burgers or sandwiches.

Roasted Chickpeas

Ditch the greasy chips for these crispy roasted chickpeas. They crunch like nuts but pack protein and fiber. Ready in under an hour.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

For the chickpeas

• 2 cans (15 oz each) chickpeas, rinsed and drained
• 2 tbsp olive oil
• 1 tsp salt

For the seasoning

• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Rinse and drain chickpeas. Pat dry thoroughly with a clean towel. Tip: Removing the skins gives extra crunch, but skip if short on time.
3. In a bowl, toss chickpeas with olive oil, salt, cumin, smoked paprika, garlic powder, and cayenne (if using) until evenly coated.
4. Spread chickpeas in a single layer on the prepared baking sheet. Tip: Avoid overcrowding; use a second sheet if needed for even crisping.
5. Roast for 30–35 minutes, shaking the pan halfway through, until golden brown and crunchy. Tip: They firm up as they cool, so don't overbake.
6. Remove from oven and let cool completely on the baking sheet. They will continue to crisp.
7. Serve immediately or store in an airtight container for up to 3 days.

Nothing beats the smoky, earthy crunch these chickpeas bring. Toss them over salads, scoop with hummus, or snack straight from the bowl. You'll never miss chips again.

Creamed Spinach

Here's a creamed spinach that's rich, creamy, and utterly decadent. This classic side dish comes together quickly using fresh spinach, heavy cream, and Parmesan. Perfect for steak night or holiday dinners.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Spinach

• 1 lb fresh spinach
• 1 tbsp unsalted butter
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced

For the Cream Sauce

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add spinach and cook for 30 seconds until wilted. Drain and immediately transfer to a bowl of ice water. Drain again and squeeze out excess moisture. Coarsely chop. Tip: Squeezing out water prevents watery sauce.
2. In a large skillet, melt butter over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
3. Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened. Tip: Use full-fat cream for best texture; low-fat may curdle.
4. Stir in Parmesan, nutmeg, salt, and pepper. Continue stirring until cheese is melted and sauce is smooth. Tip: Grate fresh nutmeg for best flavor—it's worth the extra step.
5. Add the chopped spinach to the sauce. Stir to coat evenly. Cook for 1-2 minutes until heated through.
6. Serve immediately.

Every spoonful is velvety, with the nutmeg adding a warm note that cuts through the richness. This creamed spinach pairs beautifully with grilled steak or roasted chicken. It's a crowd-pleaser that's both elegant and easy.

Homemade Potato Chips

Skip the bagged chips. These homemade potato chips are crispy, salty, and totally addictive. Thinly sliced russets fried to golden perfection—just two ingredients and you're set.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the chips

• 2 large russet potatoes (about 1.5 lbs)
• 4 cups vegetable oil (for frying)

For seasoning

• 1 teaspoon fine sea salt
• Optional: 1/2 teaspoon garlic powder or smoked paprika

Instructions

1. Scrub potatoes well; leave skin on. Slice into 1/8-inch-thick rounds using a mandoline or sharp knife. Tip: Soak slices in cold water for 30 minutes to remove excess starch—drain and pat bone-dry with paper towels.
2. Fill a heavy pot with 2 inches of oil. Heat oil to 350°F (use a thermometer). Tip: Maintain temperature between 325-350°F; if too hot, chips burn; too cool, they get greasy.
3. Fry in small batches—3 to 4 single-layer handfuls per batch. Cook 3-4 minutes, stirring once, until golden brown and bubbling stops. Tip: Do not overcrowd; drops temp and leads to soggy chips.
4. Use a slotted spoon to transfer chips to a paper-towel-lined baking sheet. Immediately sprinkle with salt and any optional seasonings while hot. Toss gently to coat.
5. Let chips cool on rack for 5 minutes to crisp up. Serve warm or at room temperature. Store in an airtight container for up to 2 days—but they rarely last that long.

Use these chips as a crunchy side for burgers, or dunk them in ranch or ketchup. They'll steal the show at any game day spread. Once you try homemade, you'll never go back.

Conclusion

Every cheesesteak deserves a standout side, and these 17 dishes deliver. From classic fries to zesty salads, there’s something for every craving. Try a few, then drop your favorites in the comments—and don’t forget to pin this roundup for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.