You’re going to love these Philly Cheese Steak Potato Skins! Make it a meal or serve it up as an appetizer – everyone’s favorite Philly Cheesesteak Sandwiches just got a makeover!
I’m sneaking one more appetizer in here before the Super Bowl 🙂 I meant to share these little bites of pure pleasure a few weeks ago, buuut we all know I’m not the most organized person ever, sooo…I’m sharing them today!
One of my very, very favorite sandwiches of all time is the Philly Cheesesteak or Philly Cheese Steak (as Google seems to prefer…) Â The super tender meat with all that melted cheese is pure bliss. These potato skins are a play on this iconic sandwich, incorporating all of the flavors into one tasty bite.
While these Philly Cheese Steak Potato Skins may look like they’re all appetizer, they can easily be a fun weeknight dinner. A full-size Philly Cheese Steak can appear a little daunting to kids. Serving up the same flavor profile in a tasty potato skin package is perfect for small bites and small hands while still delivering BIG flavor.
When you’re at the store picking out your potatoes, try to pick out ones as close in size as possible. That way when they’re in the oven baking, they’ll all finish at the same time. Also, get the highest quality roast beef you can afford. It does make a difference 🙂
These potato skins would make the perfect appetizer for your next party!
Philly Cheese Steak Potato Skins
Ingredients
Potatoes
- 6 Yukon Gold potatoes small to medium
- 1 tbsp olive oil
- 1 tsp Kosher salt
Filling
- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 4 oz mushrooms roughly chopped
- 1/4 tsp kosher salt
- 4 oz deli roast beef cut into bite-size pieces
- 1 tsp steak seasoning
- 1 tbsp Worcestershire sauce
- 6 slices provolone cheese cut into small pieces
- 2 green onions sliced
Instructions
- Preheat oven to 400 degrees.
- Wash and dry potatoes. Pierce potatoes with a fork 2-3 times.
- Place on a baking dish and drizzle with olive oil and sprinkle on salt. Rub potatoes making sure skins are covered in oil.
- Place in oven and bake until just fork tender (20-30 minutes).
- Remove and let cool.
- When cool enough to handle, scoop out the insides, leaving a small amount of potato flesh along the edge.
Filling
- Heat olive oil and butter in a medium size skillet over medium heat.
- Add mushrooms and salt. Cook, stirring frequently for approximately 5 minutes.
- Add roast beef, steak seasoning, and Worcestershire sauce and continue cooking for another 1-2 minutes.
- Place hollowed out potatoes back on the baking sheet and fill the bottoms with half of the cheese.
- Evenly divide the meat and mushroom mixture amongst the 12 potato skins.
- Top with remaining cheese.
- Broil just until cheese melts. Remove from oven, sprinkle with green onions and serve immediately.
Nutrition
More recipes to try:
Slow Cooker Philly Cheesesteaks
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Efrain- RookstoCooks says
I am a huge fan of both Philly Cheese Steaks and Potato Skins and now after reading this I am able to have both at once! Not only does it all sound delicious, but your pictures look amazing as well~
Trish - Mom On Timeout says
It is crazy awesome! So glad you’re going to give it a try! Thanks for visiting 🙂
CJ Huang says
What a great way to combine two tasty eats – philly cheesesteaks and tater skins! 🙂
Trish - Mom On Timeout says
Thank you!
Jen and Emily @ Layers of Happiness says
I NEVER say no to the cheesesteak anything.. but this is taking cheesesteak to a whole new level. LOVE IT! Thanks for the awesome idea… just pinned it 🙂
Allie | Baking a Moment says
This is such a fun idea, Trish! We love our cheesesteaks here in Philly (and in my household!), and this is just one more way to enjoy them. Love!
Jocelyn @BruCrew Life says
What a fantastic way to jazz up Philly Cheese Steaks! My family would gobble those down in a hurry!!!
Krista @ Joyful Healthy Eats says
OMGee… get in my mouth now! The last GOOD philly cheese steak I had was in chicago in college, it is all about the bread with those bad boys. But loving the twist you took on this one Trish, plus who doesn’t like those cute bite sized appetizers!! 🙂 Pinned!
Trish - Mom On Timeout says
Thank you so much Krista!
Julie @ This Gal Cooks says
Wowza, these look amazing, Trish, what a great ides to combine Philly and a potato skin. You’ve won me over with these. Pinned!
Trish - Mom On Timeout says
Thanks so much Julie!
Lyuba@willcookforsmiles says
Bahaha, great minds think alike! I posted potato skins yesterday too 🙂
I’m loving your Philly Steak potato skins!
Trish - Mom On Timeout says
We are just on top of things aren’t we Lyuba 🙂 Thank you!
Gretchen @ Two Healthy Kitchens says
Oh. my. goodness. These are fabulous! I love that there is potato still left – I get so frustrated when you have to scoop out the entire inside! Such a waste! (And I love potatoes, so maybe I’m just overly-sensitive!)
One question – how should the roast beef be sliced? I’m assuming pretty thin, but I’m not sure!
Trish - Mom On Timeout says
Nice an thin – deli-style roast beef is perfect Gretchen!Thank you!
Helena@BestCookWareSetReviews says
This was so delicious and easy to make! You are a culinary genius Trish. I can’t wait to make it!! Your blog is amazing, only just discovered it and I’m so glad I did!!!
Trish - Mom On Timeout says
Well thank you Helena 🙂
Karen Sans says
These look amazing. Great combo of two delicious foods.
Trish - Mom On Timeout says
Thank you Karen!
Chandra@The Plaid and Paisley Kitchen says
Oh Trish! These are just the perfect appetizer! I would eat them all for a meal!
Shannon @ Bake.Frost.Repeat. says
You can never go wrong with potato skins, but adding the Philly cheese steak takes them to a whole new level of awesomeness!
Sarah E says
Trish, you are a genius! These sound, look, and I’m sure taste AMAZING!!! 🙂 Can’t wait to try ’em 🙂
Chris says
Please tell me I get to try these!!!