A hearty Cheesesteak Mashed Potato Bowl piled high with creamy mashed potatoes, tender steak, sautéed peppers and onions, and melty cheese for the ultimate comfort-food twist on a classic cheesesteak.
Loaded Cheesesteak Mashed Potato Bowl
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 tablespoons olive oil, divided
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- Salt and pepper, to taste
- 1 pound fresh shaved sirloin steak, or frozen shaved sirloin steak, thawed
- 1 4.6-oz. package Idahoan® + Protein Loaded Baked Mashed Potatoes, prepared per
- package directions
- 1 cup store-bought or homemade yellow cheddar cheese sauce, warmed
- Chopped parsley, for garnish
Instructions
- In a large skillet or griddle over medium high heat, heat 1 tablespoon of oil. Add the bell peppers and onions and cook until tender, about 3-4 minutes. Season with salt and pepper, to taste. Transfer to plate and set aside.
- In the same clean skillet, heat remaining oil. Add the steak and cook until fully cooked and lightly browned, about 3-4 minutes. Season with salt and pepper, to taste. Return vegetables to skillet and toss to combine.
- Divide prepared Idahoan® + Protein Loaded Baked Mashed Potatoes between 4 bowls. Top evenly with the steak mixture and drizzle with cheese sauce. Garnish with the parsley and serve.
- Tip: Make your own cheese sauce. In a small pot over medium heat, heat 2 tablespoons of olive oil or unsalted butter. Stir in 2 tablespoons of all-purpose flour and cook, stirring constantly, until no lumps remain, about 1 minute. Slowly whisk in 1 cup of whole milk until combined. Simmer, stirring constantly, until sauce thickens, about 2-3 minutes. Stir in 1½ cups shredded cheddar cheese until smooth, about 2 minutes. Season with salt, to taste.
