Heartland Philly Cheese Steak and Potato Bash 5fix
Elevate your dinner game with the Heartland Philly Cheese Steak and Potato Bash 5fix, a satisfying one-skillet recipe that combines bold flavors and hearty textures in just 45 minutes. This delicious twist on the classic Philly cheesesteak pairs tender, thinly sliced ribeye steak with golden, crispy diced potatoes for a comforting, carb-forward base. Tossed with fragrant sautéed onions, vibrant green bell peppers, and a touch of smoky paprika, this dish is finished with gooey layers of melted provolone cheese that tie everything together. Perfect for busy weeknights, this crowd-pleasing meal delivers all the familiar flavors of a Philly cheesesteak in a family-style format. Serve hot and garnish with fresh parsley for a pop of color! Keywords: Philly cheesesteak recipe, skillet dinner, steak and potatoes, easy weeknight meal.
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Recipe Information
Ingredients
- 1 pound Ribeye steak, thinly sliced
- 3 medium Russet potatoes, diced into 1/2-inch cubes
- 1 large Green bell pepper, thinly sliced
- 1 large Yellow onion, thinly sliced
- 6 slices Provolone cheese slices
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the diced potatoes to the skillet and season with garlic powder, onion powder, paprika, salt, and black pepper. Stir to coat the potatoes evenly with the seasonings.
Cook the potatoes for 15-20 minutes, stirring occasionally, until they are golden brown and crispy on the outside and fork-tender on the inside. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Increase the heat to medium-high.
Add the sliced ribeye steak to the skillet and cook for 3-4 minutes, stirring occasionally until the beef is browned and just cooked through. Remove the beef from the skillet and set aside.
Reduce the heat to medium and add the sliced green bell pepper and onion to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Return the cooked beef and potatoes to the skillet. Stir well to combine with the vegetables and allow them to reheat for 2-3 minutes.
Layer the provolone cheese slices over the mixture in the skillet. Cover with a lid and let the cheese melt, about 2 minutes.
Remove the skillet from the heat and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.1 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
