Seasoned crispy potato wedges topped with sauteed peppers, onions, roast beef and cheese — these Philly Cheesesteak Potato Wedges are the perfect appetizer (or meal in one!) for your next game day or get together!
Crispy roasted potato wedges are totally irresistible to me.
They’re crispy on the outside, creamy on the outside (and these Creamer Potatoes are the epitome of creamy!), a little salty, a little spicy. Potato perfection.
They’re also an incredible base for just about anything else your heart desires.
Mine? Mine desires meat and cheese.
But do you see how I threw in the veggies for you, too?? Pats self on back. These potato wedges really have all of your bases covered.
There was a time when I could spend an hour or so making these perfect Baked Fries — and believe me, they are perfect! But I kind of wanted to see how the potatoes would turn out if I just quartered them, tossed them with a little canola oil and spices and threw them on a pan. And though I’ll never say that the extra steps don’t make a noticeable difference, these potato wedges turned out beautifully golden brown without them! You could serve them as a side with any meal minus the toppings as well.
Since I love All Things Cheesesteak (like this Philly Cheesesteak Potato Chowder or this BBQ Philly Cheesesteak Pizza), I figured it’d be hard to go wrong with throwing some Cheesesteak flavors on top for the ultimate game day or movie night food!
If you’re putting these potatoes out at a game day spread, you’ll probably want to top and bake the wedges on the same foil lined sheet pan. No extra mess! But I wanted to make them look extra special, so I baked them in mini cast iron skillets, and I think it’s a cute option if you’re serving them as a main dish (which they definitely could be!).
*Thank you to The Little Potato Company for sponsoring this post as part of my brand ambassadorship, and thank you to readers for helping to support the companies that make The Recipe Rebel possible!
Pin this recipe to save for laterPin this recipe to your favorite board
Skillet Philly Cheesesteak Potato Wedges
- 1.5 pounds potatoes sliced into wedges lengthwise
- 1.5 tablespoons canola oil divided
- 2 teaspoons seasoning salt
- 1/2 teaspoon paprika
- 1 green bell pepper thinly sliced
- 1 small red onion thinly sliced
- 1/4 teaspoon salt
- 1/2 teaspoon minced garlic
- 100 grams shaved deli roast beef, thinly sliced about 1 cup
- 1 tablespoon worcestershire sauce
- 1 tablespoon barbecue sauce
- 1 cup shredded cheese
- Preheat the oven to 450 degrees F and line a rimmed baking sheet with tin foil. Spray with non-stick spray.
- Place quartered potatoes on sheet pan and drizzle with 1 tablespoon canola oil. Sprinkle with seasoning salt and paprika and toss to coat. Bake for 22-25 minutes, stirring once, until tender on the inside and crispy on the outside.
- Meanwhile, in a medium skillet add ½ tablespoon oil, green pepper, red onion and salt. Saute for 5-8 minutes over medium heat or until tender. Add garlic and cook for 1 minute. Add worcestershire sauce and barbecue sauce and cook for 1-2 minutes.
- Remove cooked potato wedges from the oven and top with cheese and beef mixture. Return to the oven and bake for 5-8 minutes or until cheese is melted.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel