Picture this: all the flavors of a legendary Philly cheesesteak, but instead of being stuffed in a hoagie roll, it’s piled on top of crispy, golden potatoes and topped with enough melted cheese to make you question your life choices (in the best way). This Cheesesteak Potato Skillet is basically comfort food heaven — tender, seasoned steak, caramelized onions and peppers, crispy potatoes that soak up all those amazing flavors, and a blanket of gooey cheese that ties everything together. It’s the kind of one-pan wonder that makes you feel like you’ve cracked the code on weeknight dinners. Fair warning: this is hearty, stick-to-your-ribs food that’ll have everyone coming back for thirds and asking when you’re making it again.
Why You’ll Love This Recipe
- All the cheesesteak flavors without the bread mess
- One skillet = minimal cleanup (your future self will thank you)
- Crispy potatoes add amazing texture and make it more filling
- Perfect for using up leftover steak or grabbing cheap thin-cut beef
- Feeds a crowd or gives you amazing leftovers for days
- Way more satisfying than regular cheesesteaks somehow
- You can customize the cheese situation to your heart’s content
The Good Stuff You’ll Need
For the Potatoes:
- 2 lbs Yukon Gold potatoes, diced into 3/4-inch cubes
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the Cheesesteak Mixture:
- 1 1/2 lbs ribeye or sirloin steak, sliced thin against the grain
- 2 large onions, sliced thick
- 2 bell peppers (green and red), sliced thick
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
For the Cheese Situation:
- 8 oz provolone cheese, sliced or shredded
- 8 oz American cheese, sliced or cubed
- 1/2 cup shredded sharp cheddar (because why not?)
For Finishing:
- 2 green onions, chopped
- Fresh parsley for garnish
- Hot sauce or banana peppers (optional)
Let’s Do This
Step 1: Get Those Potatoes Crispy
Preheat your oven to 425°F.
Wash and dice potatoes into 3/4-inch cubes (leave the skins on — they add flavor and texture).
Toss potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper in a large bowl until evenly coated.
Spread on a large baking sheet in a single layer (don’t overcrowd or they’ll steam instead of crisp).
Roast for 25-30 minutes, flipping once halfway through, until golden brown and crispy outside, tender inside.
Step 2: Prep Your Steak
While potatoes are roasting, slice your steak as thin as possible against the grain (partially freezing it for 30 minutes makes this easier).
Season with salt, pepper, and oregano. Let it sit at room temp while you prep the veggies.
Step 3: Caramelize Those Veggies
Heat 2 tbsp olive oil in a large cast-iron skillet or oven-safe skillet over medium-high heat.
Add sliced onions and cook for 5-6 minutes until they start to soften and get golden.
Add bell peppers and continue cooking for another 5-6 minutes until peppers are tender and onions are caramelized.
Add minced garlic and cook for 1 minute until fragrant.
Remove vegetables to a plate and set aside.
Step 4: Sear That Steak
In the same skillet, add butter and let it melt.
Add seasoned steak in a single layer (work in batches if needed — don’t overcrowd).
Cook for 2-3 minutes without stirring to get a good sear, then stir and cook another 2-3 minutes until cooked through.
Add Worcestershire sauce and stir to combine.
Step 5: The Grand Assembly
Add the roasted potatoes to the skillet with the steak.
Top with the caramelized onions and peppers.
Layer the cheeses over everything — provolone first, then American, then sprinkle the cheddar on top.
Step 6: Melt That Cheese
Pop the skillet in the oven for 5-7 minutes until the cheese is melted and bubbly.
Alternatively, you can cover the skillet and let the residual heat melt the cheese if you prefer.
Step 7: Serve It Up
Remove from oven and let it cool for a few minutes (molten cheese burns are no joke).
Garnish with chopped green onions and fresh parsley.
Serve family-style right from the skillet with hot sauce or banana peppers on the side.
Serving Suggestions
Serve with a simple side salad to balance out all that hearty goodness.
Crusty rolls on the side if people want to make actual sandwiches.
Cold beer is basically mandatory with this level of comfort food.
A tangy coleslaw cuts through the richness beautifully.
Switch It Up
Chicken Philly Style: Use thinly sliced chicken breast or thighs instead of steak.
Veggie Version: Use sliced portobello mushrooms and extra peppers for a vegetarian twist.
Different Potatoes: Try sweet potatoes for a slightly healthier spin.
Spicy Kick: Add sliced jalapeños or hot peppers with the bell peppers.
Mushroom Addition: Sautéed mushrooms are classic in Philly cheesesteaks.
Different Cheese: Try white American, Swiss, or even cheese whiz if you’re feeling authentic.
Make-Ahead Tips
You can roast the potatoes earlier in the day and reheat them when assembling.
Slice all your vegetables and steak ahead of time — just keep them separate until cooking.
The whole skillet can be assembled (without cheese) and refrigerated, then topped with cheese and baked when ready.
Questions People Actually Ask
Q: Can I use frozen potatoes? A: Fresh is better, but frozen hash browns work in a pinch. Just make sure they’re thawed and patted dry first.
Q: What’s the best cut of steak for this? A: Ribeye is traditional for cheesesteaks, but sirloin or even thin-cut sandwich steaks work great and are more budget-friendly.
Q: Can I make this in a regular skillet? A: Yes, but you’ll need to transfer everything to a baking dish for the cheese-melting step if your skillet isn’t oven-safe.
Q: How do I slice the steak so thin? A: Partially freeze it for 30 minutes, then use a sharp knife and slice against the grain. Some grocery stores sell pre-sliced sandwich steak.
Q: Can I prep this ahead for meal prep? A: It keeps well for 3-4 days in the fridge. Reheat individual portions in the microwave or oven.
Q: What if I can’t find provolone? A: Swiss, mozzarella, or even just extra American cheese work fine. The key is having cheese that melts well.
Print
Cheesesteak Potato Skillet Meal
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Description
Picture this: all the flavors of a legendary Philly cheesesteak, but instead of being stuffed in a hoagie roll, it’s piled on top of crispy, golden potatoes and topped with enough melted cheese to make you question your life choices (in the best way). This Cheesesteak Potato Skillet is basically comfort food heaven — tender, seasoned steak, caramelized onions and peppers, crispy potatoes that soak up all those amazing flavors, and a blanket of gooey cheese that ties everything together. It’s the kind of one-pan wonder that makes you feel like you’ve cracked the code on weeknight dinners. Fair warning: this is hearty, stick-to-your-ribs food that’ll have everyone coming back for thirds and asking when you’re making it again.
Ingredients
For the Potatoes:
- 2 lbs Yukon Gold potatoes, diced into 3/4-inch cubes
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the Cheesesteak Mixture:
- 1 1/2 lbs ribeye or sirloin steak, sliced thin against the grain
- 2 large onions, sliced thick
- 2 bell peppers (green and red), sliced thick
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
For the Cheese Situation:
- 8 oz provolone cheese, sliced or shredded
- 8 oz American cheese, sliced or cubed
- 1/2 cup shredded sharp cheddar (because why not?)
For Finishing:
- 2 green onions, chopped
- Fresh parsley for garnish
- Hot sauce or banana peppers (optional)
Instructions
Preheat your oven to 425°F.
Wash and dice potatoes into 3/4-inch cubes (leave the skins on — they add flavor and texture).
Toss potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper in a large bowl until evenly coated.
Spread on a large baking sheet in a single layer (don’t overcrowd or they’ll steam instead of crisp).
Roast for 25-30 minutes, flipping once halfway through, until golden brown and crispy outside, tender inside.
While potatoes are roasting, slice your steak as thin as possible against the grain (partially freezing it for 30 minutes makes this easier).
Season with salt, pepper, and oregano. Let it sit at room temp while you prep the veggies.
Heat 2 tbsp olive oil in a large cast-iron skillet or oven-safe skillet over medium-high heat.
Add sliced onions and cook for 5-6 minutes until they start to soften and get golden.
Add bell peppers and continue cooking for another 5-6 minutes until peppers are tender and onions are caramelized.
Add minced garlic and cook for 1 minute until fragrant.
Remove vegetables to a plate and set aside.
In the same skillet, add butter and let it melt.
Add seasoned steak in a single layer (work in batches if needed — don’t overcrowd).
Cook for 2-3 minutes without stirring to get a good sear, then stir and cook another 2-3 minutes until cooked through.
Add Worcestershire sauce and stir to combine.
Add the roasted potatoes to the skillet with the steak.
Top with the caramelized onions and peppers.
Layer the cheeses over everything — provolone first, then American, then sprinkle the cheddar on top.
Pop the skillet in the oven for 5-7 minutes until the cheese is melted and bubbly.
Alternatively, you can cover the skillet and let the residual heat melt the cheese if you prefer.
Remove from oven and let it cool for a few minutes (molten cheese burns are no joke).
Garnish with chopped green onions and fresh parsley.
Serve family-style right from the skillet with hot sauce or banana peppers on the side.
Notes
Serve with a simple side salad to balance out all that hearty goodness.
Crusty rolls on the side if people want to make actual sandwiches.
Cold beer is basically mandatory with this level of comfort food.
A tangy coleslaw cuts through the richness beautifully.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~580 kcal
- Carbohydrates: ~35g
- Protein: ~32g