Philly Cheesesteak Potato Skillet

In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, paprika, salt, and pepper until evenly coated.

Place the seasoned potatoes in an air fryer basket and cook at 400°F (200°C) for 25 minutes until crispy and golden brown.

While the potatoes are cooking, season the thinly sliced ribeye with the remaining olive oil and steak seasoning.

Heat a large cast iron skillet over medium-high heat. Add the seasoned steak and cook, breaking it apart, until browned. Remove the steak from the skillet and set aside.

In the same skillet, add the diced onion and green bell pepper. Sauté until they begin to soften, about 5-7 minutes.

Add the minced garlic to the skillet and cook for another minute until fragrant.

Return the cooked steak to the skillet, then add the crispy potatoes. Stir everything together to combine.

Sprinkle the shredded provolone cheese evenly over the top of the skillet.

Place the skillet in the oven for a few minutes to melt the cheese completely.

Drizzle with cheese sauce before serving, if desired.