Cheesesteak Potato Skillet

Name: Cheesesteak Potato Skillet
Cuisine: American
Ingredients: 300-350 g super thin sliced rib eye steak (Korean BBQ style beef); 3 large potatoes, diced medium-small; 2 bell peppers sliced thin (any colour); 6-8 mushrooms, sliced; 1 medium-large onion, thin sliced; to taste Salt and black pepper,; 3 tbsp olive oil; 1 tbsp Worcestershire sauce; to taste Garlic and Herb Mrs. Dash,; 1/4 cup cream cheese; 2 tsp grainy dijon mustard; 1/2 shredded sharp cheddar cheese

Kels Ro @kels_can_cook

Toronto

#Mycookbook This meal was inspired by my good friends who do a lot of camping, it's all done in the cast iron which means it can totally be done over an open camp fire and all veg can be prepped and popped into a container ready to go.

Note: I used the thin rib eye steak you find at Korean BBQ restaurants or hot pot restaurants.

Kels Ro @kels_can_cook

Toronto

Note: I used the thin rib eye steak you find at Korean BBQ restaurants or hot pot restaurants.

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Ingredients

300-350 gsuper thin sliced rib eye steak (Korean BBQ style beef)
3large potatoes, diced medium-small
2bell peppers sliced thin (any colour)
6-8mushrooms, sliced
1medium-large onion, thin sliced
to taste Salt and black pepper,
3 tbspolive oil
1 tbspWorcestershire sauce
to taste Garlic and Herb Mrs. Dash,
1/4 cupcream cheese
2 tspgrainy dijon mustard
1/2shredded sharp cheddar cheese

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Steps

1

In a cast iron skillet, add 1 tbsp of olive oil, add your onions and thin beef. Add Worcestershire sauce and lots of fresh cracked black pepper (or to taste)Cook on medium-high until onions are soft and beef is cooked through. Once done, remove and set aside in a bowl.
2

Add 1 tbsp of olive oil again to the skillet, add your diced potatoes. Add the remaining tbsp of olive oil and season with Mrs. Dash and salt and pepper to taste. Cook on medium-low for about 15 min (I popped a lid on to trap some steam to help potatoes cook along) mix occasionally to prevent sticking.
3

Once the potatoes are about 80% cooked through, add the mushrooms and peppers, add more salt and pepper to taste (if needed)stir and cook another 10 min, stirring occasionally again. (I popped a lid on at this point as well)
4

You can turn off the heat at this point (there's enough heat retained in the cast iron now) add your cream cheese and dijon and stir to combine with everything and until the cream cheese is melted.
5

Top the skillet with your beef and onion mixture, add your shredded cheddar on top
6

Set under the broiler for about 5 min and enjoy this RIDICULOUS delish meal.
Note: If you're making this camping or over an open fire, you can use a good amount of tinfoil and make a lid. And for step 6, just put the tinfoil lid back on to help melt the shredded cheese.

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Cooksnaps

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Kels Ro @kels_can_cook

on August 06, 2019 23:17

Toronto

Mommy of 2 boys, wifey , full-time insurance professional, and part-time hairstylist. Creating recipes to share with you! Keeping it simple, but a lil bit fancy 😜✌