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Loaded Philly Cheesesteak Potato Wedges

Servings 6
Author Beautiful Eats & Things


  • 2 lb. sirloin steak thinly sliced
  • 3 large Russet potatoes cut into wedges
  • 3 tbsp. oil
  • 1 tbsp. garlic powder
  • salt/pepper to taste
  • 3 tbsp. Italian seasoning
  • 16 slices provolone
  • 1 large onion sliced
  • 8 oz. mushrooms sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 orange bell pepper sliced


  1. Preheat oven to 375 degrees.
  2. Spread potato wedges on a baking sheet and drizzle with 1 tbsp. oil. Sprinkle with garlic powder and salt/pepper. Bake for approximately 45 minutes or until potatoes are roasted on the outside and soft in the center.
  3. While potatoes are baking, heat a large skillet to medium to high heat. Add 2 tbsp. of oil, onion, and bell peppers. Sauté until onions are fragrant. Add steak and Italian seasoning. Cook until veggies are tender and steak is cooked until desired doneness. Season with salt/pepper to taste.
  4. Add slices of provolone to meat mixture and remove from heat. Set aside.
  5. When potatoes are done, place on a serving platter and top with philly cheesesteak mixture.
  6. Enjoy!