If you've been scrolling past this one, stop, this is the recipe you actually need to make this week. A Philly Cheesesteak Potato Bowl takes everything you love about the classic sandwich and turns it into something even more satisfying! Crispy tallow-fried russet potatoes as the base, thinly sliced ribeye that's been marinated and seared to perfection, sweet sautéed peppers and onions, and melted provolone blanketing the whole thing. It's hearty, it's flavorful, and it hits every single craving in one bowl. This is the kind of weeknight dinner that feels like a treat without requiring a ton of effort.
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Ingredients
You don't need much to make this bowl absolutely incredible - just good quality ingredients and a little bit of patience on the marinade. Here's everything you'll need:
- Ribeye steaks
- Coconut aminos
- Worcestershire sauce
- Olive oil
- Brown mustard
- Lime juice
- Garlic powder
- Onion powder
- Black pepper
- Smoked paprika
- Russet potatoes
- Yellow onion
- Red, yellow, and orange bell peppers
- Provolone cheese slices
- Fresh parsley (for garnish)
- Tallow (for frying)
See recipe card for quantities.
Instructions
Step 1: Marinate the steak. Thinly slice your ribeyes against the grain. In a bowl, whisk together the coconut aminos, Worcestershire (or balsamic), olive oil, brown mustard, lime juice, and your spices - garlic powder, onion powder, black pepper, and smoked paprika. Add the sliced steak, toss to coat, and let it marinate for at least 30 minutes.
Step 2: Prep and parboil the potatoes. Cut your russet potatoes into your desired shape - cubes or wedges both work great here. Parboil them in salted water until just fork-tender but not falling apart, then drain and let them dry completely. This step is key for getting that crispy exterior.
Step 3: Fry the potatoes. Heat a generous amount of tallow in a heavy skillet or cast iron over medium-high heat. Add the parboiled potatoes in a single layer and fry until deeply golden and crispy on all sides. Don't rush this - let them develop a real crust. Season with salt and set aside.
Step 4: Sear the steak. In the same pan (or a fresh hot skillet), sear the marinated ribeye slices in batches, about 1-2 minutes per side. You want a good caramelized crust without overcooking. Set aside.
Step 5: Sauté the peppers and onions. Add a bit of oil or tallow to the pan, then sauté the sliced onion and peppers over medium heat until softened and slightly caramelized. Toss the seared steak back in with the peppers and onions and give everything a quick stir to combine.
Step 6: Assemble and melt. Layer the crispy potatoes in your bowl or on a plate. Pile on the steak, peppers, and onions. Lay provolone slices on top and either cover with a lid for a minute to melt or place under the broiler briefly. Finish with fresh parsley and serve immediately.
Substitutions
Here are some substitution options for this recipe:
- Ribeye swap for Sirloin or flank steak: Ribeye gives you the best fat and flavor, but a thinly sliced sirloin or flank steak works well and is often more budget-friendly. Just make sure to slice it thin.
- Coconut aminos swap with Low-sodium soy sauce or tamari: If you don't have coconut aminos on hand, either of these will work as a 1:1 swap. Tallow → Avocado oil or ghee: If you don't have tallow, a high-smoke-point fat like avocado oil or ghee will still give you a great crispy potato.
- Provolone swap with White American or mozzarella: Classic Philly cheesesteak energy. White American melts beautifully; mozzarella gives you more of a pull.
Variations
Let me know if you try any of these variations:
- Low-carb version: Swap the potatoes for cauliflower florets roasted or pan-fried until crispy.
- Chicken Philly Bowl: Use thinly sliced chicken thighs in place of ribeye. Marinate the same way and sear until cooked through.
- Spicy version: Add a pinch of cayenne to the marinade and toss some sliced jalapeños in with the peppers and onions.
- Mushroom add-in: Sauté cremini or baby bella mushrooms alongside your peppers and onions for extra heartiness and an earthier flavor.
- Cheese sauce version: Skip the sliced provolone and make a quick provolone cheese sauce to drizzle over the top instead.
Equipment
Here is the equipment you'll need for this recipe:
- Cast iron skillet or heavy-bottomed pan: essential for getting a proper sear on the steak and a deep crust on the potatoes
- Large pot: for parboiling the potatoes
- Sharp knife: for thinly slicing the ribeye; if you're struggling, pop the steak in the freezer for 20-30 minutes first to firm it up
- Tongs: for flipping the steak and potatoes without losing that crust
- Mixing bowl: for the marinade
Related
Looking for other recipes like this? Try these:
Philly Cheesesteak Potato Bowl
Ingredients
Equipment
Method
- Marinate the steak: Thinly slice 2 ribeye steaks, thinly sliced against the grain. Whisk together 3 tablespoons coconut aminos, 1 tablespoons Worcestershire sauce or balsamic vinegar, 1 tablespoons olive oil,, 1 teaspoons brown mustard, 1 ½ teaspoons lime juice, ½ teaspoons garlic powder, ½ teaspoons onion powder, ½ teaspoons black pepper, and ½ teaspoons smoked paprika. Toss the steak in the marinade and let sit for at least 30 minutes
- Parboil the potatoes: Cut 3 russet potatoes, cut into cubes or wedges into cubes or wedges. Add to a pot of salted boiling water and parboil until just fork-tender, about 8-10 minutes. Drain and let dry completely.
- Fry the potatoes: Heat 3 tablespoons tallow (for frying) in a cast iron skillet over medium-high heat. Add the dried potatoes in a single layer and fry until deeply golden and crispy on all sides, about 10-12 minutes. Season with salt and set aside.
- Sear the steak: In a hot skillet, sear the marinated steak slices in batches, about 1-2 minutes per side until caramelized. Set aside.
- Sauté peppers and onions: In the same pan, sauté 1 yellow onion, sliced and 3 bell peppers (red, yellow, orange), sliced over medium heat until softened and slightly caramelized, about 6-8 minutes. Toss the seared steak back in and stir to combine.
- Assemble and melt: Layer the crispy potatoes in a bowl. Top with the steak, peppers, and onions. Lay 4 provolone cheese slices on top and cover with a lid for 1 minute to melt, or place under the broiler briefly. Garnish with 2 tablespoons fresh parsley, for garnish and serve immediately.
