Philly Cheesesteak Scalloped Potatoes
Usually scalloped potatoes are a side dish, but these Philly Cheesesteak Scalloped Potatoes are more like a complete meal!
My husband was at it again with his genius recipe ideas, and he really knocked this one out of the park 🙂
All the yumminess of Philly cheesesteaks AND scalloped potatoes combined into one amazing dish.
How to make Philly Cheesesteak Scalloped Potatoes
So we have the cheese and potatoes, plus the steak, onions, and green pepper to start.
I went with shaved steak since that’s what I would typically use for Philly cheesesteak sandwiches.
First set a large skillet over medium heat.
I went with my large cast iron skillet, which I also used to make the scalloped potatoes in.
Add some olive oil, diced green pepper and onions, kosher salt, pepper, and steak seasoning.
Cook for about 4 to 5 minutes.
Then chop the shaved steak and add it to the skillet.
Along with Worcestershire sauce, garlic, more kosher salt, pepper, and steak seasoning.
And cook another 3 to 4 minutes.
Then remove this from the skillet.
While the steak was cooking I sliced 4 Russet potatoes super thin using a mandolin.
You can add more olive oil to either a casserole dish or a large cast iron skillet (mine is 12 inches).
Then start your first layer of potatoes, kosher salt, and pepper.
Add sliced provolone and the steak mixture.
Just keep repeating the layers a few times.
Finally pour in about 1 to 1 1/2 cups of heavy cream, just enough to cover the potatoes.
Then bake this in a 350 degree oven for 1 hour and 15 minutes to 1 hour and 30 minutes.
Add about 2 cups of shredded mozzarella cheese during the last 15 to 20 minutes of cooking.
Philly Cheesesteak Scalloped Potatoes are a decadent and delicious dinner!
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If you like Philly Cheesesteak Scalloped Potatoes, you might also like these recipes…
Philly Cheesesteak Pasta
Loaded Buffalo Chicken and Potatoes
Air Fryer Steak and Potatoes
Philly Cheesesteak Lasagna
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Philly Cheesesteak Scalloped Potatoes
Philly Cheesesteak Scalloped Potatoes adds steak, onion, and peppers to this cheesy classic side dish making it more of a comfort food meal!
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 green bell pepper diced
- kosher salt, pepper, steak seasoning blend
- 5 to 6 cloves minced garlic
- 1 pound shaved steak diced
- 1 tablespoon Worcestershire sauce
- 4 Russet potatoes very thinly sliced (I used my mandolin to get 1/8 inch slices)
- 1 pound sliced provolone cheese
- 1 to 1 1/2 cups heavy cream
- 2 cups shredded mozzarella cheese
- Optional: green onions or parsley for garnish
Instructions
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Set a skillet over medium heat (I used a 12 inch cast iron skillet and baked the scalloped potatoes in the same skillet). Add a tablespoon of the olive oil and the diced onion, green pepper, kosher salt, pepper, and steak seasoning. Cook 4 to 5 minutes, stirring a few times.
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Add the minced garlic, diced shaved steak, Worcestershire sauce, more kosher salt, pepper, and steak seasoning blend and cook 3 to 4 more minutes. Remove from the skillet and set aside.
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Add the remaining tablespoon of olive oil to the skillet and brush evenly over the skillet (or a casserole dish) and up the sides to prevent sticking.
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Place a layer of the thinly sliced potatoes in the skillet, kosher salt and pepper, a layer of cheese slices, and the onions, peppers and steak. Repeat the layers a few times.
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Carefully pour the heavy cream over the potatoes, use just enough to barely cover the potatoes.
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Set the oven to 350 degrees and cook the potatoes 1 hour and 15 minutes to 1 and a half hours. Sprinkle the shredded mozzarella over top during the last 15 to 20 minutes of cooking.
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Garnish with green onions or parsley if desired.
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