Cheesesteak Potato Skillet (Printable Version)

A skillet layered with crispy potatoes, tender ribeye slices, sautéed veggies, and gooey melted cheese.

# Everything You’ll Need:

→ Potatoes

01 - 2 large russet potatoes, peeled and cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika

→ Steak

07 - 12 ounces ribeye steak, thinly sliced
08 - 1 teaspoon steak seasoning (blend of salt, black pepper, onion powder)

→ Vegetables

09 - 1 medium onion, chopped
10 - 1 medium green bell pepper, chopped
11 - 1 teaspoon minced fresh garlic

→ Cheese

12 - 1 cup shredded low-moisture mozzarella cheese
13 - 1/3 cup warm Cheese Whiz for drizzling

# Steps to Cook:

01 - Peel and wash russet potatoes, then cut into even 1-inch cubes. Toss thoroughly with olive oil, salt, black pepper, garlic powder, and smoked paprika to ensure all pieces are evenly coated for crispy texture.
02 - Arrange potato cubes in a single layer in the air fryer basket. Set temperature to 400°F and cook for 25 minutes, shaking the basket two to three times during cooking to promote even browning and prevent sticking.
03 - While potatoes air fry, carefully slice ribeye steak into very thin strips. If steak is too soft for slicing, place in freezer for 30 minutes to firm up before slicing for the best texture.
04 - With about 12 minutes remaining on the potatoes, heat a large skillet over medium-high heat. Add sliced steak, season with steak seasoning, and cook until browned and cooked to preferred doneness. Remove steak from skillet to retain juiciness.
05 - In the same skillet, add chopped onion and green bell pepper. Cook until onion becomes soft and translucent and peppers are tender, about five minutes. Stir in minced garlic and cook for an additional minute to release aroma.
06 - Return cooked steak to the skillet with the sautéed peppers and onions. Stir to combine and coat all ingredients with the flavorful pan juices.
07 - When potatoes are golden and crispy, add them to the skillet with steak and vegetables. Sprinkle shredded mozzarella evenly over the top. Cover the skillet with a lid or place in a preheated oven for a few minutes until the cheese is fully melted.
08 - Drizzle warm Cheese Whiz over the skillet as desired. Toss gently to incorporate the creamy finish or serve immediately for best flavor and texture.

# Extra Suggestions:

01 - For even cooking, cube potatoes uniformly. Freezing steak briefly before slicing ensures tender, thin strips. Patience in softening onions and peppers enhances sweetness and depth of flavor.
02 - Leftovers keep well in an airtight container in the refrigerator for up to three days. Reheat in a skillet or air fryer to maintain potato crispiness.

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