Garlic Butter Cheesesteak Loaded Potato Bowls

Ingredients

• 2.5 lb baby Yukon Gold potatoes
• 3 tbsp olive oil
• 2 tbsp butter (melted; for potatoes)
• 4 garlic (cloves, minced; for potatoes)
• 1 tsp garlic powder
• 1 tsp smoked paprika (for potatoes)
• 0.5 tsp onion powder
• salt (to taste; for potatoes)
• black pepper (cracked, to taste; for potatoes)
• 0.5 cup Parmesan (freshly grated; for potatoes)
• 1.5 lb ribeye or sirloin (thinly sliced into irregular strips; choose either cut)
• 1 tbsp avocado oil
• 1 green bell pepper (sliced)
• 1 yellow onion (medium, sliced)
• 2 tbsp butter (for cheesesteak)
• 4 garlic (cloves, minced; for cheesesteak)
• 1 tbsp Worcestershire sauce (for cheesesteak)
• 0.5 tsp smoked paprika (for cheesesteak)
• salt (to taste; for cheesesteak)
• black pepper (plenty, cracked; to taste; for cheesesteak)
• 6 slices provolone
• 0.5 cup sour cream
• 0.25 cup mayonnaise
• 1 tbsp Worcestershire sauce (for sauce)
• 1 tsp Dijon mustard
• 1 garlic (small clove, grated)
• 1 tsp black pepper (coarse, cracked)
• 1.5 tbsp milk (use 1–2 tbsp, adding just enough to make the sauce drizzleable)
• salt (a pinch; for sauce)
• bacon (crispy, crumbled; amount not specified)
• green onions (sliced; amount not specified)
• parsley (chopped; amount not specified)
• Parmesan (freshly grated, for garnish; amount not specified)
• black pepper (cracked, for garnish; amount not specified)
• water (for boiling potatoes; amount not specified)

Steps

1. 1

   Bring a pot of salted water to a boil. Add the potatoes and boil for 15–18 minutes, until fork-tender.

2. 2

   Drain the potatoes and let them steam-dry for 5 minutes.

3. 3

   Transfer the potatoes to a baking sheet and gently smash each one.

4. 4

   Mix the olive oil, melted butter, minced garlic, garlic powder, smoked paprika, onion powder, salt, and cracked black pepper. Brush the mixture generously over the potatoes, then sprinkle with Parmesan.

5. 5

   Roast at 425°F (220°C) for 25–30 minutes, until the bottoms are golden and the broken edges are extra crispy.

6. 6

   Meanwhile, heat the avocado oil in a large skillet over high heat. Add the steak in batches and sear quickly, until browned with dark caramelized edges. Remove the steak from the pan.

7. 7

   Add the sliced peppers and onions to the skillet. Cook until softened but still slightly charred around the edges.

8. 8

   Lower the heat. Add the butter and garlic to the skillet.

9. 9

   Return the steak to the skillet. Add Worcestershire sauce, smoked paprika, salt, and cracked black pepper, then toss everything in the garlic butter.

10. 10

    Lay the provolone slices over the steak mixture and cover the skillet for about 1–2 minutes, until the cheese melts unevenly through the steak, peppers, and onions.

11. 11

    Whisk together the sour cream, mayonnaise, Worcestershire sauce, Dijon mustard, grated garlic, coarse cracked black pepper, and a pinch of salt. Add just enough milk to make the sauce drizzleable.

12. 12

    Pile the crispy smashed potatoes into bowls.

13. 13

    Spoon the cheesy garlic-butter steak, peppers, and onions over the potatoes.

14. 14

    Drizzle lightly with the creamy peppercorn sauce. Finish with crispy bacon crumbles, sliced green onions, chopped parsley, freshly grated Parmesan, and cracked black pepper.

Notes

The amount of milk is given as a range; use 1–2 tbsp as needed for a drizzleable sauce. Garnish quantities are not specified. The source does not state how much water to use for boiling; use enough to cover the potatoes.

Nutrition per serving

• dinner
• main
• American
• steak
• potatoes
• comfort food
• oven-roasted
• skillet