Cheesesteak Potato Skillet Dinner

Cheesesteak potato skillet brings all the flavors of a classic cheesesteak and the comfort of crispy roasted potatoes together for a dinner that feels like a real treat but only needs simple ingredients. I love serving this on a busy weeknight because it is always hearty enough for a crowd and earns rave reviews at my table.

I first made this when I wanted a steakhouse feel without all the fuss. My family is hooked and my kids ask for extra Cheese Whiz every time I cook it.

Ingredients

• Russet potatoes: These make the crispiest cubes because of their starch content Look for smooth firm ones without blemishes
• Olive oil: Helps turn the potatoes golden and flavorful Choose a pure olive oil for best taste
• Salt pepper garlic powder paprika: These give the potatoes and steak great flavor Pick freshly ground pepper and a smoky paprika for extra punch
• Ribeye steak: This cut turns tender juicy and saucy after searing Ask your butcher to slice thin or freeze slightly before cutting at home for ease
• Steak seasoning: Adds restaurant style flavor Blend your own with salt pepper onion powder or grab your favorite bottle
• Onion: Brings sweetness to balance the savory steak and cheese Look for a fresh firm onion
• Green bell peppers: Classic cheesesteak flavor and color Choose peppers that are bright and heavy for their size
• Minced garlic: Gives irresistible aroma and depth to the skillet Use fresh if possible
• Shredded mozzarella cheese: This melts nicely over the skillet Look for low moisture mozzarella for best gooey texture
• Cheese Whiz: Brings a creamy finish you can use as much as you like Warm gently for best drizzling

Step-by-Step Instructions

Prepare the Potatoes:

Peel and wash the potatoes then cut them into even cubes Toss really well with olive oil salt pepper garlic powder and paprika until every piece is well coated so each potato gets crispy

Air Fry the Potatoes:

Arrange the potato cubes in your air fryer basket Set to 400 degrees F Cook for about 25 minutes shaking the basket at least two or three times so everything browns evenly and nothing sticks

Slice the Steak:

While the potatoes cook carefully cut your ribeye into very thin slices If your steak feels too soft or tough to slice just put it in the freezer for 30 minutes This step makes the steak much easier to cut thinly

Cook the Steak:

When the potatoes have about 12 minutes left heat a large skillet over medium high heat Add the sliced steak Season with steak seasoning Cook just until browned and cooked to your preferred doneness Remove steak from skillet to keep it juicy

Sauté Peppers and Onions:

Add chopped onion and green bell pepper to the same skillet Cook until the onion looks soft and translucent and the peppers are tender about five minutes Add minced garlic for fragrant flavor stir for about a minute

Combine Steak and Veggies:

Return the cooked steak pieces to the skillet with peppers and onions Stir well so everything is mixed and coated with juices

Add Potatoes and Cheese:

When the potatoes are crispy and golden add them to the skillet with steak and veggies Sprinkle with shredded mozzarella cheese Cover the skillet with a lid or pop it in a hot oven for just a few minutes until the cheese melts fully

Finish with Cheese Whiz:

When the cheese is gooey and melted drizzle as much warm Cheese Whiz over the whole skillet as you want Give it a quick toss or serve as is it is ready to enjoy

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The best part for me is how the potatoes pick up all the steak juices and cheese around the edges so nothing goes to waste My youngest always tries to claim the cheesiest corner of the skillet and we end up laughing about it every time

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to three days For best texture reheat in a skillet or the air fryer so the potatoes stay crisp instead of microwaving

Ingredient Substitutions

You can swap russet potatoes for Yukon golds for a slightly creamier texture If you are short on ribeye thinly sliced sirloin or even chicken thighs work well Use provolone or Monterey Jack instead of mozzarella for a different cheesy melt Choose any color bell pepper or add mushrooms for extra flavor

Serving Suggestions

Serve this right from the skillet for a casual family style dinner It goes perfectly with a fresh green salad or steamed broccoli For parties you can assemble individual servings in small skillets or bowls Top with a little fresh parsley for color

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Cultural Notes

Cheesesteak potato skillet takes inspiration from Philadelphia cheesesteaks with a twist The classic sandwich gets deconstructed into a one pan comfort food meal which makes it easy to serve a crowd without needing rolls or special equipment It is a fun way to introduce the flavors of Philly at home

Recipe FAQs

→ Can I use a different cut of steak?

Yes, sirloin or flank steak can be substituted for ribeye. Choose well-marbled cuts for extra tenderness and flavor.

→ How do I keep the potatoes crispy?

Toss potatoes well with oil and seasoning, and cook them in a single layer in the air fryer. Shake several times for even crisping.

→ Can I make this dish without an air fryer?

Absolutely. Roast the potatoes in a hot oven on a baking sheet at 425°F until crisp and golden, turning halfway through.

→ What cheese works best for topping?

Mozzarella creates melty texture, but provolone or cheddar are also delicious options. Add warm Cheese Whiz for an authentic twist.

→ Can I add other vegetables?

Certainly. Mushrooms or red bell peppers will add extra flavor and color to the skillet.

→ How should leftovers be stored?

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a skillet or microwave until warmed through.