I cannot wait for the cooler weather! Fall is my absolute favorite season and I love everything about it. From boots and jackets to crisp air and leaves changing color. And I also associate fall with some great food! These Philly Cheesesteak Potato Skins will be making some appearances on our football Sunday table!
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You can find detailed instructions on how to make the best potato skin shells here! It is my favorite technique as I found using baked potatoes were just too soft and difficult to work with. Plus my technique above is so much faster! The topping possibilities are endless! Now that I have a recipe for perfect potato skins, it is somewhat dangerous because they are so good!
If you stop by here often, you probably know that I love combining different foods and ideas into a new recipe. And lately, Philly Cheesesteaks have been a big inspiration. These Philly Cheesesteak Potato Skins are the first of several cheesesteak recipes to come, so be sure to subscribe to our emails (top of page or right side bar) or follow us on social media to keep up to date with our recipe releases!
Make the potato skin shells in advance for a quick and easy assembly! I like to throw them in a container and refrigerate them for when I am ready to finish them off. That way you can have these Philly Cheesesteak Potato Skins ready to go in no time!
To make the Philly Cheesesteak Potato Skins, sautee the onion and bell pepper in a large skillet until they are just translucent. (Some people argue that peppers are not part of a traditional cheesesteak, so skip them if you wish but I love them!)
Then add the sliced beef and cook until it is no longer pink.
Fill up the potato skin shells with the steak mixture and top with some pieces of provolone cheese. You can go cheese crazy if you want and put some in the bottom of the skins as well! Then bake them off for about 12 minutes until the cheese is softened.
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Find our collection of potato skin recipes here!
- Get everything prepped by slicing your onion, bell pepper, and steak. The steak should be cut into 1/2" strips. This can be done with a sharp knife, or you can freeze the meat which makes it easier to cut thinly. Once cut, you can let the meat thaw. Have your potato skin shells done and ready to go.
- Heat the oil in a large nonstick skillet over medium high heat.
- When heater, add the onion and pepper. Cook until translucent and beginning to soften, approximately 3 minutes.
- Add the steak and the seasoning. Cook until no longer pink, approximately 5 minutes.
- Remove the steak mixture from the heat. Season to taste with additional salt or pepper if needed, keeping in mind that the potato skin shell is seasoned as well.
- Line the potato skin shells on a large baking sheet. Preheat the oven to 350F.
- Fill each potato skin shell with the steak mixture. Top with pieces of provolone. Add more cheese if desired, including under the steak at the bottom of the potato skin shell. (If you do this, you will need more than 4 oz).
- Bake the potato skins until the cheese is melting, approximately 12 minutes. Serve immediately.