Veggie Cheesesteak Potatoes recipe has tender steak, red wine sautéed veggies, creamy homemade cheese sauce over a crispy potato.
I am going to do something I probably shouldn’t do. Talk about…..(drum roll)…. football. (I bet you thought I was going to say politics). My heart was broken and I think I turned a little green this last week when my San Diego Chargers became the LA Chargers ????????????. I apologize in advance to any LA readers who are offended by this but honestly, you know as well as I do that San Diego and LA have always been rivals. Of course rivals all in good fun but rivals non the less. In the back of my mind I kind of knew this was coming and tried to emotionally distance myself from football but it didn’t work. The announcement was like a punch to the stomach. I know I will eventually adjust to the horrible news (yes, I am being over dramatic) and get back to supporting Rivers and Gates and all the boys. (deep breaths, sighs and where are my tissues) Thank God for meals like this Veggie Cheesesteak Potatoes to get me through this trying time.
Tips about Veggie Cheesesteak Potatoes:
- I absolutely adore using cast iron for this Veggie Cheesesteak Potatoes recipe. I love how the potatoes turn such a beautiful golden brown and that the flavor from the steak imparts into the veggies. (affiliate)
- To turn this into a gluten-free recipe use chickpea flour for the cheese sauce. It will taste wonderful still with this type of flour and the only difference you will notice is the texture is not as smooth as using regular flour. Also, use a gluten free Worcestershire sauce. I have been told that Lea & Perrins Worcestershire Sauce is gluten-free but please do not hold me to that. I personally love Annie’s Worcestershire Sauce however this is not gluten-free. (affiliate)
- I have recently fallen head over heels in love with Pink Himalayan Salt and its incredible flavor. Everything I used to use sea salt for I now use pink salt instead. (affiliate)
Veggie Cheesesteak Potatoes
- For the Potatoes
- 4 medium sized Yukon Gold Potatoes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- For the Veggies
- 1/2 lg brown onion *cut into strips
- 2 tbsp red wine
- 1 lg green bell pepper *cut into stripes
- 1 lg red bell pepper *cut into stripes
- 8 oz sliced mushrooms
- For the Steak
- 1 tbsp butter
- 1 lb tri tip steak
- salt & peeper to taste
- For the Cheese Sauce
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour *see notes above for gluten-free
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1 cup beef broth
- 2 tsp Worcestershire sauce
- 1 1/2 cups cheddar cheese
Preheat oven to 375℉.
For the Potatoes
Cut potatoes in half lengthwise and place into large cast iron frying pan. Drizzle with oil and sprinkle with salt & garlic powder. Massage so oil covers all sides of potato. Bake with cut side down for approximately 45 mins or until golden brown on the under side.
Once potatoes are done baking set aside. Note: place baked potatoes on a cookie sheet in turned off oven to keep warm until ready to serve.
For the Steak
Heat the same cast iron frying pan over medium - med/high heat for about 3 mins. Add butter. Salt and pepper both side of steak. Once butter in melted place steak carefully in pan and do not move for 4-5 mins. Carefully flip steak over and cook for another 4-5 mins (this will give you medium rare meat as pictured above). Once done cooking place steak on cutting board and let rest while preparing rest of meal. Cut into strips right before serving.
Place the same frying pan over medium/high heat and sauté onions until they begin to sweat, about 2 mins. Add wine and continue sautéing for another 2 mins. Add bell peppers and sauté for another 3-4 mins before adding mushrooms. Sauté with mushrooms for an additional 3-4 mins. Set aside while making cheese sauce.
For the Cheese Sauce
Measure flour with onion & garlic powder into a small bowl. Measure broth and add Worcestershire.
Grate cheese and set aside.
In a medium sized sauce pan melt butter over medium high heat. Whisk in flour and cook for 1 minute past the bubbly state. Slowly whisk in broth. Bring mixture to a simmer while whisking consistently. Once mixture begins to thicken cook for about another minute. Add cheese on handful at a time stir until fully melted and incorporated.
Serve veggies and steak stripes over two potato halves. Drizzle with cheese sauce.
Recipe Notes*Please use as many organic ingredients as possible.*
This recipe is part of Meal Plan Monday.
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