Cheesesteak Potato Skillet Dinner (Print Format)
Ribeye, potatoes, peppers, and cheese come together for a flavorful skillet meal ready in about 30 minutes.
# Ingredients:
01 -
3-4 large russet potatoes
02 -
1-2 tablespoons olive oil
03 -
Salt, pepper, garlic powder, paprika (to taste)
04 -
1 - 1 1/2 pounds ribeye steak, sliced
05 -
1 tablespoon steak seasoning
06 -
1 onion, chopped
07 -
2 green bell peppers, chopped
08 -
1 tablespoon minced garlic
09 -
1 cup shredded mozzarella cheese
10 -
Cheese Whiz (as desired)
# Steps:
01 -
Peel, wash, and dice the potatoes into cubes. Toss with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
02 -
Place the seasoned potatoes in the air fryer and cook at 200°C (400°F) for 25 minutes, shaking occasionally to ensure even cooking.
03 -
Cut the ribeye steak into thin slices. For easier slicing, place the steak in the freezer for 30 minutes beforehand.
04 -
Heat a large skillet over medium-high heat. Add the sliced steak, season with 1 tablespoon of steak seasoning, and cook to your preferred doneness. Remove from skillet once cooked.
05 -
In the same skillet, cook the chopped onion and green bell peppers until softened. Stir in the minced garlic and cook for 1 additional minute.
06 -
Return the cooked steak to the skillet and stir to combine. Once the potatoes are finished, mix them into the skillet as well.
07 -
Top the mixture with 1 cup of shredded mozzarella cheese. Cover with a lid or place in the oven at 200°C (400°F) for a few minutes until the cheese melts.
08 -
Drizzle warmed Cheese Whiz over the skillet. Adjust the amount to your preference. Serve and enjoy.