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Prep time
30 minutes
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Cook time
25 minutes
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Serves
4-6
Author Notes
Philly's Favorite Sandwich on a sheet pan. The potatoes are a little crispy and a little creamy. The steak and cheese are so satisfying and the veggies bring a pop of color and flavor to the party. —Realish Food
Ingredients
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20 pieces
Red or White New Potatoes
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2-3 teaspoons
Salt (divided)
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2 teaspoons
Garlic Powder
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2-3 tablespoons
Olive Oil (divided)
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1 pound
Minute Steaks or Cube Steaks
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1 piece
Red Bell Pepper (large)
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1 piece
Yellow Onion (medium size)
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8 ounces
Shredded Cheddar
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1/4 cup
Grated Cheese (parm or romano)
Directions
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Preheat oven to 400 degrees.
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Scrub potatoes. Place in pot with enough water to just cover them. Simmer until cooked through. Add 1 tsp. salt while potatoes are simmering.
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Drain potatoes and allow them to cool slightly.
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Using a pastry scraper or small pan, press on potatoes to flatten them.
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Toss the potatoes with the olive oil, salt, and garlic powder.
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Spread potatoes in an even layer on a parchment lined baking sheet.
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Bake until potatoes are browned and slightly crisped.
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While the potatoes cook, work on the other ingredients.
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Dice the pepper and onion. Heat up one tablespoon of oil in a pan and sauté the peppers and onions until cooked through. Season the peppers and onions with a sprinkle of salt and hold on the side.
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Season the steak with salt. Heat a pan, add oil, and cook the steak on high heat for 30 seconds to one minute on each side. Allow the steak to rest, then thinly slice it, and hold on the side.
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Layer on the steak, peppers, onions, and cheeses on top of the potatoes.
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Bake in the preheated oven for 5-10 minutes to heat everything through and melt the cheese. Remove from the oven and allow to cool slightly before serving.
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