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Philly Cheesesteak Potato Nests

Philly Cheesesteak Potato Nests
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Crispy mashed potato nests piled with thinly sliced steak, sautéed peppers and onions, and melted provolone. All the flavor of a Philly cheesesteak without the bun.

Ingredients

Scale
  • 2 1/2 lbs (1.1 kg) russet potatoes, peeled and cut into chunks
  • 3 tbsp butter
  • 2 large egg yolks
  • 1/2 cup (50 g) grated Parmesan
  • 1/2 tsp garlic powder
  • 1 tsp salt and 1/2 tsp black pepper
  • 3/4 lb (340 g) ribeye or sirloin steak, very thinly sliced
  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup (75 g) mushrooms, sliced (optional)
  • 1 tbsp Worcestershire sauce
  • 8 slices provolone cheese
  • Fresh parsley, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Boil the potatoes in salted water for 15-18 minutes until fork-tender. Drain well and let them steam dry for 2 minutes.
  3. Mash the potatoes with the butter, then stir in the egg yolks, Parmesan, garlic powder, salt and pepper until smooth.
  4. Divide the mash into 8 mounds on the baking sheet. Use the back of a spoon to press a deep well in the center of each to form a nest with tall sides.
  5. Bake the empty nests for 15 minutes until they start to firm up and turn lightly golden.
  6. Heat oil in a skillet over high heat. Sear the steak 2-3 minutes, then remove.
  7. Sauté the onion, pepper and mushrooms 5-6 minutes until soft. Return the steak, add Worcestershire, salt and pepper.
  8. Fill the nests with the steak mixture and top each with a slice of provolone.
  9. Bake 10-12 minutes until the cheese is melted and golden.
  10. Garnish with parsley and serve hot.

Notes

Freeze the steak for 30 minutes before slicing to get paper-thin slices.

Find it online: https://munchtwist.com/philly-cheesesteak-potato-nests/