I used to visit my sister in Philadelphia every year and looked forward to eating a massive, greasy Philly cheesesteak every single time. We would usually follow the sandwich with delicious cannoli from a local Italian bakery and go home to sleep off the intense food coma.
Since I wasn’t a Philly local, I never pledged allegiance to a specific cheesesteak establishment, but I know some people are very committed to their sandwich joint. But for me, as long as there was a hoagie stuffed with all the glorious beef and loaded with melty cheese, I was a happy camper.
I can’t quite work up the same excitement about Philly Cheeseteak these days, but then an idea started brewing in my head. And it all revolved around potatoes. Because potatoes are my happy place.
What resulted are these delicious Philly Cheesteak-inspired potato nachos. And they will not lead astray, not even once.
Granted, these are not authentic to true Philly Cheeseteaks but I think they capture their feeling very, very well. Also, since we subbed deli roast beef for roasting a hunk of awesome beef ourselves, you don’t have to wait too long before devouring the whole kit and caboodle!
Philly Cheeseteak Potato Nachos
3 large russet potatoes, sliced thinly into rounds
2 tablespoons olive oil
kosher salt and garlic powder, to taste
1/2 yellow onion, diced
1 jalapeno, diced
1/2 green bell pepper, diced
1/4 lb. deli roast beef, chopped into bite-sized pieces
1/2 cup shredded provolone
1/2 cup shredded cheddar
sweet pickled jalapenos, for garnish
Preheat oven to 425 degrees. Toss sliced potatoes in olive oil, salt, and garlic powder. Lay in a single layer on 1-2 baking sheets and roast for 30 minutes, flipping halfway. When the potatoes are almost done cooking, add olive oil to a medium skillet and saute onion, jalapeno, and bell pepper until softened (5-7 minutes).
Remove potatoes from oven and sprinkle with cheese. Put back in the oven for cheese to melt. Add roast beef to the vegetables and cook until heated through. Top cheesy potatoes with the roast beef/veggie mix and sprinkle with pickled jalapenos.
I am a writer and blogger living in metro Detroit who always seems to have the worst case of wanderlust. My vagabond heart has taken me all around the world–from camel trekking through the Sahara Desert, to gelato-tasting down the Amalfi Coast, to temple seeking in the humid jungles of Guatemala. My favorite part about traveling is learning the tastes of each new culture and translating them from the comfort of home. You can find me waxing rhapsodic about food and other adventures on my blog, Club Narwhal.