Philly Cheesesteak Scalloped Potatoes adds steak, onion, and peppers to this cheesy classic side dish making it more of a comfort food meal!
- 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
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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.