Philly Cheesesteak Potato Skillet
This Philly Cheesesteak Potato Skillet combines air-fried crispy potatoes with thin-sliced ribeye, sautéed peppers and onions, and melted cheese for a customizable, budget-friendly one-pan meal.
This Philly Cheesesteak Potato Skillet combines air-fried crispy potatoes with thin-sliced ribeye, sautéed peppers and onions, and melted cheese for a customizable, budget-friendly one-pan meal.
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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.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat to prevent cheese from breaking.
air fryer · cast-iron skillet or large stovetop skillet
Yes. Cook diced potatoes in a cast-iron skillet over medium-high heat with olive oil until golden and crispy (10–12 minutes), stirring occasionally, then add remaining ingredients.
Provolone, American, or Cheez Whiz are traditional for Philly cheesesteaks, but cheddar or Swiss are equally delicious and customizable.
Slice against the grain to 1/8-inch thickness for quick, tender cooking. Partially freezing the steak for 30 minutes makes slicing easier.
Yes. Dice potatoes and vegetables the night before; store in airtight containers. Cook the steak fresh when ready to serve for best results.
Flank steak, sirloin, or ground beef work well. Adjust cooking time based on cut thickness.
