Last week at the farmers market, I came across this food truck that makes different kinds of loaded fries. I was in the mood for Philly Cheesesteak and thought it would taste amazing if I air fried some potato wedges and topped them with a mixture of ground beef, mushroom, peppers and onions, then broiled it all together with melty cheese. I tested it out, and let me tell you, it was incredible on the first try. If you're looking for a Philly Cheesesteak recipe, I encourage you to give this one a try. I promise it'll satisfy your craving!
Recipe: Philly Cheesesteak Potato Wedges
1 lb. 80/20 ground beef
1 package mushrooms (I used baby Bellas but cremini or white mushrooms would work well for this)
1 green bell pepper
1 red onion (or any other onion you have on hand. I don't discriminate)
5ish russet or Yukon gold potatoes (or however much you can fit on the bottom of your baking dish or air fryer basket)
Cheese of your choice - typically, Philly Cheesesteak is made with provolone but I didn't have any so I used the shredded pizza blend in my fridge which was a mix of mozzarella, provolone and asiago
Salt and pepper
If you have an air fryer and cast iron skillet, I'll provide directions with both and adjustments if you don't have either.
1. Prep your veggies scrubbing the potatoes and wiping the dirt off the mushrooms with a damp paper towel. Cut the potatoes into wedges and soak them in water while you thinly slice the mushrooms, bell pepper and onion.
2. Drain and dry your potato wedges, drizzle with avocado oil and sprinkle liberally with Adobo seasoning. If you are using an air fryer, put the potato wedges in the basket and air fry it at 425 degrees for 15 minutes until the top is golden brown. If you don't have an air fryer, you can use your oven. Preheat your oven to 425 degrees and roast the potato wedges for 25 minutes
3. While potatoes are roasting, heat your cast iron skillet or other oven-safe pan. Brown your ground beef and break it up into tiny pieces as it cooks. Season with Italian seasoning, garlic powder and a couple dashes of cayenne. Using a cast iron skillet for this will yield perfectly crispy bits of meat. Remove the meat from the skillet to a plate or bowl.
4. Heat a bit more avocado oil in the skillet or pan and add the mushrooms, bell pepper and onion. Sprinkle with salt and pepper. Stir occasionally until the veggies are cooked through and the mushrooms are browned. Remove from skillet. You could add the veggies to your cooked ground beef if your bowl is big enough.
5. If you air fried your potato wedges and have a cast iron skillet: turn on your oven's broiler. Layer your potato wedges un-browned side down in the skillet.
6. If you roasted your potato wedges: turn on your oven's broiler. Flip your potato wedges so that the un-browned side is now on the bottom.
7. Top potato wedges with ground beef and veggies. Top it all off generously with the cheese of your choice. There are no measurements here, use your best judgment.
8. Broil until the cheese is melty and starting to brown. Enjoy!
The best part of this recipe is that it is suitable for all kinds of dietary preferences. Use Impossible Meat for a vegetarian version. This recipe is gluten-free without any changes. Are you excited to try this version of a Philly Cheesesteak recipe?