Philly Cheesesteak Potato Bites – Two Ways!
We made these Philly Cheesesteak Potato Bites two ways, original Philly cheesesteak and provolone Philly cheesesteak.
When it comes to Philly cheesesteaks there are two camps. There are the purists, those people who want their Philly cheesesteak the original way, thinly sliced steak covered in cheese whiz, and those who like their Philly cheesesteak topped with Provolone cheese, and maybe a few green peppers and onions like our Philly cheesesteak sliders. I love a Philly cheesesteak any way I can get it so you won’t see me turn my nose up at either and today we’ve got a recipe for Philly Cheesesteak Potato Bites made two ways so no one has to make that difficult choice ;).
For St. Patrick’s day last year we made Irish Potato Bites and they were so good that we’ve been wanting to try out a new flavor combination. We were cooking up some game day appetizers, including our Philly Cheesesteak Sliders and when we had a little extra meat leftover I was like, “Um hello! this would be amazing in tiny potatoes!” And sure enough, it was. These tasty little bites are made from bite size potatoes that have been parboiled and hollowed out, then filled with cooked thinly sliced steak and topped with rounds of provolone cheese or drizzled with creamy American cheese.
They are an awesome appetizer for game day, or any party really. They are like little bite size potato skins and I mean really, who doesn’t love a good potato skin? These little Philly Cheesesteak Potato Bites are super easy to make, you can even make the potatoes a day or two ahead of time and then just stuff and bake them right before your friends arrive. You’ve going to want to make a bunch of each because I’m telling you they are going to disappear fast!
Philly Cheesesteak Potato Bites
- 40 Potatoes, small
- 1 pound Steak, thinly sliced (or Steak-um meat if you have it)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- Salt & Pepper to taste
- 8 slices Provolone Cheese
- 6 ounces American Cheese, melted
- Fill a large pot with water and bring it to a boil.
- Add potatoes and boil until they are fork tender.
- Preheat oven to 400°F
- Once potatoes are cooked and have cooled cut each one in half and cut a small slice off of the rounded end so the potato can sit up.
- Scoop out the inside of each potato half .
- In a skillet cook steak over medium high heat. Add garlic powder, onion powder, salt and pepper.
- When the meat has finished cooking shread it into small pieces and scoop into potato halves and then place them on a baking sheet.
- Cut circles out of the provolone that are about the size of a quarter. Place on top of half of the potato bites.
- Place baking sheet in oven for 10 minutes.
- While the potatoes cook microwave the cheese 1 minute at a time stirring in between,
- After 10 minutes remove the baking sheet from the oven and drizzle the melted cheese over the other half of the potatoes.
So which type of Philly cheesesteak fan are you? Cheese Whiz of Provolone?