So I’ve never been to Philly, and sadly, have not been able to experience the deliciousness that is a true Philly Cheesesteak. Having been born and raised in Chicago, I know what great beef is, though, so I’m sure the cheesesteak would not disappoint. I like the concept: meat, cheese, and maybe peppers and onions. I also love home fries, also known as oven-roasted potatoes. So I jumbled it all up, put it in one pan, and almost fell off my chair from how ridiculously great it turned out.
This recipe makes four hefty portions, but there weren’t any leftovers in my house of two. It’s THAT good.
I know all you purists out there will be mad about the peppers and onions, or maybe even that I used pepper jack cheese instead of provolone or cheeze whiz. But let’s be reasonable: cheese whiz is horrific for you, and pepper jack, in this dish, is awesome. So deal with it.
If you really want to get buckwild, layer your potatoes, meat, and onion and pepper mixture. Crack 4 eggs right on top and stick under the broiler. Top with cheese if you’re gluttonous. That would make one of the best breakfasts around.
What are you waiting for? Get cracking on this!
Philly Cheesesteak & Potato Skillet
|Prep time||15 minutes|
|Cook time||35 minutes|
|Total time||50 minutes|
|Meal type||Main Dish|
- 1.5lb baby red potatoes
- 1 Large onion
- 1 bell pepper
- 1lb thinly sliced steak
- 1 teaspoon smoked paprika
- olive oil
- salt & freshly ground pepper
- seasoning salt
- 1/2 cup shredded cheese (pepperjack or provolone work well)
|Wash and quarter potatoes with the skins on. Ideally you want the pieces to be 1/2" or smaller|
|On a sheet pan, mix potatoes with approximately 2 tablespoons of olive oil, salt and freshly ground pepper.|
|Bake for 30 minutes in a preheated oven at 425 degrees. Flip potatoes halfway through cooking.|
|While the potatoes cook, heat up a tablespoon of butter and a tablespoon of olive oil in a large saute pan on medium-low heat.|
|Slice pepper into thin strips, and slice onions into thin half-moons. Add to hot skillet.|
|Season with smoked paprika, seasoning salt, freshly ground pepper, and salt to taste.|
|Saute onions and peppers until cooked down and soft, or about ten minutes. Empty into a clean bowl and set aside.|
|Heat another tablespoon of both butter and olive oil and add the slice steak.|
|Season liberally with salt and pepper.|
|Stir until cooked thoroughly, about 3-4 minutes. Place cooked steak in a clean bowl and set aside.|
|In the hot saute pan, add the cooked potatoes, then cooked meat, then pepper and onion mixture. Top liberally with cheese of your choice.|
|Place pan under the broiler in the oven for 2-3 minutes, or until cheese is bubbly and golden brown on top.|