Philly Cheesesteak Scalloped Potato Bake

If you love a good Philly cheesesteak and a creamy, cheesy comfort bake — this is the ultimate weeknight dinner mash-up you never knew you needed. My Philly Cheesesteak Scalloped Potato Bake is loaded with tender steak, sautéed peppers and onions, provolone and mozzarella, and layered with creamy scalloped potatoes. It’s cozy, indulgent, and shockingly easy to make using a box of Idahoan® Scalloped Potatoes.

Here’s What You’ll Need

• 1 box Idahoan® Scalloped Potatoes (Original or Crispy flavor)

• 1 ½ cups boiling water

• 1 tbsp butter

• 1 tbsp olive oil

• ¾ to 1 lb thinly sliced steak (sirloin, flank, or ribeye)

• 1 tsp garlic powder

• Salt & black pepper, to taste

• 1 cup sliced bell peppers (red, green, or yellow)

• ½ cup sliced onion

• 4–6 slices provolone cheese

• ½ cup shredded mozzarella

• Fresh parsley (for garnish, optional)

Instructions

1. Preheat your oven to 400°F. Lightly grease an 8x8 or 9x9 baking dish.

2. Prepare the scalloped potatoes:
In a mixing bowl, combine the dry Idahoan potatoes, sauce packet, 1½ cups boiling water, and 1 tablespoon butter. Stir until smooth and set aside.

3. Cook the steak mixture:
Heat olive oil in a skillet over medium-high. Season sliced steak with garlic powder, salt, and pepper. Sear until just cooked through (about 2–3 minutes per side). Remove and set aside.

4. Sauté veggies:
In the same pan, cook bell peppers and onions until softened (about 4–5 minutes). Add steak back to the pan and toss to combine.

5. Layer it up:
In your greased baking dish, layer:

• Half of the scalloped potato mixture

• All of the steak + pepper mixture

• Slices of provolone cheese

• Remaining scalloped potatoes

• Sprinkle shredded mozzarella on top

6. Bake:
Bake uncovered for 25–28 minutes, or until the top is golden brown and bubbling. Broil for the last 1–2 minutes if you want extra crisp.

7. Rest & garnish:
Let it cool for 5–10 minutes before serving. Garnish with fresh parsley for a pop of color.

Tips & Variations

• Meat swap: Use thinly sliced deli roast beef for a shortcut version.

• Add mushrooms: Toss in some sautéed mushrooms for an earthy twist.

• Spice it up: Add a pinch of crushed red pepper for heat.

• Meal prep friendly: This reheats beautifully and makes great leftovers.

Why You’ll Love This Recipe

✔️ Easy shortcut with boxed scalloped potatoes
✔️ Feels indulgent but uses pantry ingredients
✔️ Crowd-pleasing and kid-approved
✔️ Freezer-friendly for make-ahead meals
✔️ Layers of flavor in every bite

Tag @homecookvibe when you make it — I love seeing your kitchen creations!
Craving more comfort food recipes? Browse my One Pan Dinner Ideas for more inspo.

Print

Philly Cheesesteak Scalloped Potato Bake

Yield 4-6

Author Kim Alexander

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

A cheesy, beefy twist on a classic—layers of tender steak, peppers, and creamy scalloped potatoes baked to golden perfection.

Cook modePrevent screen from turning off

Ingredients

• 1 box Idahoan Scalloped Potatoes (with sauce packet)
• 1½ cups boiling water
• 1 tbsp butter
• ¾ to 1 lb thinly sliced steak (like sirloin or ribeye)
• ½ tbsp olive oil
• ½ yellow onion, sliced
• ½ green bell pepper, sliced
• ½ red bell pepper, sliced
• ½ tsp garlic powder
• ½ tsp paprika
• Salt & black pepper to taste
• 4 slices provolone cheese
• ¾ cup shredded mozzarella cheese
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat oven to 400°F and lightly grease a medium baking dish.
2. In a bowl, mix the Idahoan potatoes, included sauce packet, 1½ cups boiling water, and 1 tbsp butter. Stir until well combined. Set aside.
3. Heat olive oil in a skillet over medium heat.
4. Add onions and bell peppers; sauté 3–4 minutes until softened.
5. Add steak, garlic powder, paprika, salt, and pepper. Cook until steak is just browned. Remove from heat.
6. Spread half of the potato mixture into the greased dish.
7. Layer on the steak and veggie mixture.
8. Top with provolone slices.
9. Spread the remaining potato mixture on top.
10. Sprinkle mozzarella cheese over the top.
11. Bake uncovered for 25–30 minutes, or until the top is golden and bubbly.
12. Optional: Broil for 1–2 minutes for extra golden cheese.
13. Garnish with chopped parsley before serving. Let cool for 5 minutes and enjoy!

Notes

• Use pre-sliced steak or ask your butcher for “Philly cheesesteak” cut beef.
• Swap in mushrooms or jalapeños for a spicy or veggie twist.

Nutrition Facts

Calories

362

Fat

27 g

Sat. Fat

13 g

Carbs

4 g

Fiber

1 g

Net carbs

3 g

Sugar

2 g

Protein

27 g

Sodium

392 mg

Cholesterol

89 mg

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