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Philly Cheesesteak Bowl Recipe

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A comforting and hearty Philly cheesesteak bowl loaded with crispy potatoes, tender steak, sautéed onions and peppers, and melted cheese. Perfect for a no-fuss, satisfying meal.

Ingredients

Scale
  • 3 large russet potatoes, peeled and diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 pound ribeye steak, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 4 slices provolone cheese
  • Optional toppings: chopped fresh parsley or green onions, pickled jalapeños

Instructions

  1. Peel and dice the russet potatoes into 1/2-inch cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel.
  2. In a large mixing bowl, toss the dried potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Heat a large heavy-bottom skillet or cast iron pan over medium-high heat and add the potatoes. Spread them out in a single layer and cook for 15-18 minutes, flipping occasionally until golden brown and crispy on all sides. Transfer to a plate and set aside.
  4. In the same skillet, reduce heat to medium and add butter. Once melted, add sliced onions and bell peppers. Sauté for 5-7 minutes until soft and slightly caramelized, stirring occasionally. Add minced garlic in the last minute and stir until fragrant. Season with salt and pepper.
  5. Push the veggies to the side of the pan and increase heat to medium-high. Add the thinly sliced ribeye steak in a single layer. Let it sear without stirring for 1-2 minutes, then flip and cook for another 1-2 minutes until just cooked through but still tender. Season with salt and pepper. Mix the steak with the onions and peppers.
  6. Lower heat to medium-low and lay provolone slices evenly over the steak mixture. Cover the pan with a lid or foil for 1-2 minutes until the cheese melts.
  7. To serve, spoon the cheesy steak and veggie mixture over the crispy potatoes. Garnish with chopped parsley or green onions and optional pickled jalapeños. Enjoy immediately.

Notes

Dry potatoes thoroughly before cooking for best crispiness. Do not overcrowd the pan to avoid steaming. Slice steak thinly and freeze slightly before slicing for easier cutting. Add cheese off heat and cover briefly to melt gently. Multitask by prepping steak and veggies while potatoes cook.

Nutrition

Keywords: Philly cheesesteak, crispy potatoes, comfort food, steak bowl, easy dinner, weeknight meal

Find it online: https://yumnode.com/philly-cheesesteak-bowl-recipe-5-easy-steps-for-crispy-potato-perfection/