Go Back

Philly Cheesesteak Potato Bowl

Crispy tallow-fried potatoes topped with marinated ribeye, sweet peppers and onions, and melted provolone, all the flavor of a Philly cheesesteak in a hearty bowl.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 2 people

Equipment

  • 1 Cast Iron Skilled
  • 1 Large Pot
  • 1 Sharp knife
  • 1 Paid of Tongs
  • 1 Mixing Bowl

Ingredients
  

  • 2  ribeye steaks, thinly sliced
  • 3 tablespoon Coconut Aminos
  • 1 tablespoon Worcestershire sauce 
  • 1 Tsbp Olive OIl
  • 1 teaspoon Brown Mustard
  • 1 ½ teaspoon Lime Juice
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Black Pepper
  • ½ teaspoon Paprika
  • 2 Russet Potatoes, cut into cubes or wedges
  • 3 tablespoon Tallow, for frying
  • 3 Bell Peppers, sliced
  • 4 Provolone Cheese slices
  • 2 tablespoon Fresh Parsley, for garnish

Instructions
 

  • 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.

Video