Preheat your oven to 400°F (200°C).

Wash and cut your russet potatoes into thick fries, about 1/4 to 1/2 inch wide.

In a large mixing bowl, toss the fries with olive oil, garlic powder, onion powder, paprika, salt, and pepper until well coated.

Spread the seasoned fries in a single layer on a greased baking sheet.

Bake the fries for 20-25 minutes, flipping halfway through until golden brown and crispy.

While the fries are baking, heat olive oil in a skillet and sauté sliced onion and green bell pepper for 5-7 minutes until soft and caramelized.

Add minced garlic and sauté for an additional minute until fragrant.

Cook the thinly sliced steak in the same skillet for 3-4 minutes until browned.

Add Worcestershire sauce and dried oregano, tossing to combine.

In a separate saucepan, melt butter and whisk in flour to create a roux.

Gradually add milk and cook until the sauce thickens, then stir in cheeses until melted.

Layer crispy fries on a platter, top with steak and veggies, and drizzle with cheese sauce.

Garnish with green onions and optional jalapeños before serving.