Philly Potato Recipe

Prepare the Ingredients

Thinly slice the ribeye steak against the grain into strips. Clean and slice the mushrooms, slice the green bell pepper, and chop the onion into thin slices.

Season the Steak

In a bowl, combine the sliced steak with olive oil, salt, and black pepper. Toss to coat the steak evenly and let it marinate for 15 minutes.

Grill the Steak

Preheat a grill or grill pan over medium-high heat. Add the marinated steak strips to the grill and cook for about 4-5 minutes, turning occasionally, until they reach your desired level of doneness. Remove from the grill and set aside.

Sauté the Vegetables

In a skillet over medium heat, add a tablespoon of olive oil. Add the sliced mushrooms, green bell pepper, and onion to the skillet. Sauté for about 5-7 minutes until the vegetables are tender and slightly caramelized.

Combine Ingredients

Add the grilled steak back to the skillet with the sautéed vegetables. Mix well to combine, allowing the flavors to meld together for 2-3 minutes.

Melt the Queso

Lower the heat and pour the queso blanco over the steak and vegetable mixture. Stir gently until the cheese is melted and everything is well coated.

Plate the Dish

Serve the Philly Potato mixture hot, garnished with chopped fresh parsley and sliced jalapeños if desired.