Philly Steakhouse Potato Skillet
Creamy, juicy, and packed with melty cheese and savory steak, this Philly Steakhouse Potato Skillet is pure comfort food in one pan.
Servings: 4 servings
Equipment
- Air Fryer
- Skillet
- Mixing Bowl
Ingredients
Meat
- 1 to 1½ lbs ribeye steak, thinly sliced Freeze 30 minutes beforehand to make slicing easier.
Vegetables
- 3–4 large russet potatoes, peeled and cubed
- 1 cup shredded mozzarella cheese
- to taste Cheese Whiz, warmed for drizzling
- 1 onion, chopped
- 2 medium green bell peppers, chopped
- 1 tbsp steak seasoning (or to taste)
- 1–2 tbsp olive oil
- 1 tbsp minced garlic
- to taste salt
- to taste pepper
- to taste garlic powder
- to taste paprika
Instructions
- Prep the potatoes: Peel and cube 3–4 large russet potatoes into bite-sized pieces. Toss them in a large bowl with 1–2 tbsp olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Air fry the potatoes: Arrange the seasoned potato cubes in the air fryer basket in a single layer if possible. Air fry at 400°F (200°C) for about 25 minutes, shaking the basket a few times during cooking to ensure even crisping. Potatoes should be golden and tender inside.
- Slice the steak: While potatoes begin cooking, place the ribeye in the freezer for about 30 minutes if not done already — this firms it up and makes thin slicing easier. Slice the steak thinly across the grain for tenderness.
- Heat the skillet: About 12 minutes before the potatoes finish, heat a large skillet over medium-high heat. Add a small drizzle of olive oil if needed.
- Sear the steak: Add the thinly sliced ribeye to the hot skillet in a single layer if possible. Sprinkle with 1 tbsp steak seasoning (or to taste). Cook the steak quickly, stirring occasionally, until it reaches your desired doneness — usually 2–4 minutes for thin slices. Remove the steak to a plate and set aside.
- Sauté onions and peppers: In the same skillet, add the chopped onion and green bell peppers. Sauté until soft and fragrant, about 4–6 minutes, then stir in 1 tbsp minced garlic and cook for 30–60 seconds more to bloom the flavor.
- Combine ingredients: Return the cooked steak and air-fried potatoes to the skillet with the sautéed veggies. Toss gently to combine and heat through, about 1–2 minutes.
- Melt the cheese: Sprinkle 1 cup shredded mozzarella evenly over the skillet. Cover with a lid for a couple of minutes until the cheese melts, or place the skillet in a preheated 400°F oven for 2–3 minutes to get extra bubbly, if your pan is oven-safe.
- Finish with Cheese Whiz: Once the mozzarella is melted and bubbly, warm Cheese Whiz and drizzle as much as you like over the top for that authentic Philly cheesesteak finish.
- Serve hot: Scoop into bowls or onto plates and enjoy immediately while the cheese is gooey.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. You can freeze the skillet components, but texture will change. Reheat single servings in a skillet over medium heat to maintain some crispness in the potatoes and re-melt the cheese.