Ingredients
Scale
- 4 large russet potatoes, washed and cut into thick wedges
- 2 tablespoons olive oil (or avocado oil for a mild flavor)
- 1 pound thinly sliced ribeye steak or sirloin (you can substitute with thinly sliced chicken breast for a lighter option)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced (red or yellow bell pepper works well too)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup shredded provolone cheese (mozzarella or a sharp white cheddar can be used as alternatives)
- 1/4 cup mayonnaise (optional, for serving)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Place the potato wedges in a large bowl. Drizzle with olive oil, then sprinkle with smoked paprika, salt, and pepper. Toss well to coat all wedges evenly.
- Arrange the potato wedges in a single layer on the baking sheet. Bake for 30-35 minutes, turning halfway through, until they are golden brown and crispy on the outside but tender inside. While the wedges cook, move on to preparing the cheesesteak topping.
- Heat a large skillet over medium-high heat and add a splash of olive oil. Add the onions and bell peppers, sautéing until they soften and begin to caramelize—about 5-7 minutes. Add the minced garlic in the last minute, stirring to combine. Transfer the veggies to a plate and set aside.
- In the same skillet, add a little more oil if needed and increase the heat to high. Add the sliced steak in a single layer. Let it sear without moving it for about 2 minutes, then stir and cook until just browned but still juicy, about 2-3 more minutes. Season with salt, pepper, and dried oregano.
- Return the cooked onions and peppers to the skillet, mixing them with the steak. Remove from heat.
- Once the potato wedges are done, carefully transfer them to an oven-safe dish or keep them on the baking sheet. Spoon the steak and vegetable mixture evenly over the wedges. Sprinkle the shredded provolone cheese generously on top.
- Place the assembled dish back into the oven for 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with chopped parsley, and serve immediately. Add a dollop of mayonnaise on the side if you like a creamy contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International