Bake the fries until they're crispy according to the package directions.

Meanwhile, heat the avocado oil in a cast iron skillet or large skillet over medium-high heat. Once the oil is shimmering, add the sliced bell peppers and onions. Season with Kosher salt and black pepper, to taste. Sauté, stirring often, until the veggies are softened and starting to caramelize on the edges. Spoon the sautéed vegetables into a bowl and set aside.

Return the pan to the heat. Melt the butter in the hot skillet and add the steak. Using a spatula, chop the steak into bite-sized pieces, sautéeing just until the steak is no longer pink and has some brown bits on the edges. Stir in the garlic powder, Worcestershire sauce, and salt and pepper, to taste.

Reduce the heat to medium-low. Add the peppers and onions back to the pan. Then, add about a quarter of the provolone, sharp cheddar, and Colby Jack cheeses (a small handful of each). Stir constantly until the filling is melty and well combined. Keep warm over low heat, stirring often.

Once the fries are baked and crispy, line a sheet pan with parchment paper and set the broiler to HIGH. Spread half of the baked fries on the prepared sheet pan, and sprinkle half of the remaining cheeses on top. Repeat with the remaining fries and cheeses, so you have two layers total.

Broil the fries until the cheese is melty, about 2-3 minutes. Keep a close eye so it doesn't burn! Then, top the fries with the warm beef-veggie mixture and garnish with chopped chives, if using. Serve immediately with pepperoncinis, cheese sauce, and/or ranch on the side. Enjoy!