Cheesesteak Loaded Potato Bowl
15 Minutes
3-4 SERVINGS
INGREDIENTS
Beef- Sadia Beef Ribeye
- 700g Sadia Beef RIbeye
- Cooking oil
- 700g potatoes (peeled and diced)
- Salt
- Pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 white onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 Tbsp minced garlic
- 1 tsp Worcestershire sauce
- Cheddar cheese sauce
- Fresh parsley (chopped)
METHOD
- Keep the Sadia Beef Ribeye sealed and thaw it in the chiller for 24 hours before use. Portion out 700g and slice into 1-inch steaks, then cut into bite-sized chunks.
- Heat olive oil in a large skillet over medium heat. Add potatoes, salt, pepper, garlic powder, onion powder, and paprika. Cook, stirring occasionally, until golden and crispy (about 15-20 minutes). Remove from the pan and set aside.
- In the same skillet, add a little cooking oil and sauté onions and bell peppers with a pinch of salt and pepper until softened (about 8-10 minutes). Remove and set aside.
- Increase the heat to high. Add a little oil and the beef chunks. Season with salt and pepper. Cook for 4-5 minutes until browned.
- Add garlic, Worcestershire sauce, and the cooked vegetables. Stir to combine and cook for another 3-4 minutes.
- Layer the crispy potatoes at the bottom of a large serving bowl. Top with the cooked beef and vegetables, drizzle with cheddar cheese sauce, and garnish with parsley.
Sadia Beef Ribeye Aged
100% Quality Beef
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