Hasselback Philly Cheddar Cheesesteak
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
I’ve partnered with Tillamook Cheddar Cheese to create a spin on my favorite summertime classic, Hasselback Philly Cheddar Cheesesteaks
Ingredients
  • Recipe:
For Potatoes:
  • 4 medium sized russet potatoes
  • 2 tbsp salted butter, melted
For Onions + Peppers
  • 2 tbsp butter
  • 2 yellow onions, chopped small
  • 2 green bell peppers cut into thin long strips
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
Meat
  • 1 tbsp salted butter
  • 2lb strip loin, sliced very thin
Cheese
  • 2 cups shaved Tillamook Medium Cheddar cheese
Instructions
  1. Preheat the oven to 425. Next very carefully slice your potatoes, hasselback style.
  2. Pro tip* place chopsticks on either side of potato as a bumper when slicing thin strips of potato as to not slice all the way through, reference photo.
  3. Next brush your 1 tbsp of melted butter evenly over potatoes.
  4. Place potatoes on a foil lined baking sheet and bake for 55 minutes.
  5. Halfway through baking the potatoes brush with remaining tbsp of melted butter, being sure to get the slices covered as the potato will have begun to fan open by now.
  6. Remove potatoes when done baking and set aside.
Onions + Peppers
  1. In a medium pan over medium heat add your butter and allow to melt.
  2. Add your onions and let saute until translucent, about 7 minutes.
  3. Reduce heat to low and continue to cook your onions for another 15 minutes, while stirring every minute or so. This will allow the onions to caramelize.
  4. Next bring your heat back up to a medium low and add your thinly sliced green peppers. Continue to saute until green peppers are softened, about 7 minutes.
  5. Add salt and pepper to taste. Remove from pan and set aside.
  6. In the same pan that you cooked your onions and peppers add butter and bring heat up to high heat.
  7. Once pan is heated and butter is about to brown (but not burn) add your thinly sliced meat and cook for about 60 seconds per side.
  8. Remove from heat and add your onion + pepper mixture back into the pan with the steak and toss.
Assembly:
  1. Taking your hasselback potatoes add your first cup of shaved tillamook cheddar cheese and place into the fanned slices.
  2. Add your steak + onion + pepper blend on top over the cheesy potatoes.
  3. Top with the remaining cup of cheese and place potatoes back into oven until cheese is melted.
  4. Remove and inhale :)
Recipe by My Lavender Blues at https://mylavenderblues.com/hasselback-philly-cheddar-cheesesteak/