A Sprinkle of This and That: Philly Cheese Steak Potato Wedges

Oh me oh my! I say that a lot, but these Philly Cheese Steak Potato Wedges are truly worthy!

With high school football Fridays, college football Saturdays (go Seminoles and go Hawkeyes...sorry, I have to plug my favorites) and football Sundays (go Bears!!!) these potato wedges are absolutely perfect! Might even want to serve these spuds on Labor Day! Or, serve them during the week as a quick weeknight meal. Get your oven warmed up and grab some washed potatoes. Let's get those taters jazzed up!

Each potato wedge has all the flavors of a Philly Cheese Steak. You got your mushrooms...you got your beef...you got your provolone cheese. Each and every bite is AWESOME!

Ingredients:

10 medium sized red potatoes

2 Tbsp olive oil

1 Tbsp salt

8 oz mushrooms, coarsely chopped

2 Tbsp butter, unsalted

1/2 tsp salt

1 Tbsp balsamic vinegar

4 oz roast beef deli meat, chopped into small pieces

4-5 slices of Provolone cheese

2 green onions, chopped

Directions:

Preheat oven to 400 degrees. Quarter the potatoes and place the wedges on a large roasting pan. Drizzle with olive oil and sprinkle with salt. Bake for 40 minutes.

Meanwhile, over medium high heat, melt butter in a sauce pan. Add the coarsely chopped mushrooms, salt and balsamic vinegar. Saute over medium high heat for about 5-6 minutes.

After 40 minutes, remove potato wedges from oven and cut slits into each potato.

Assemble by placing 1 Tbsp of chopped mushrooms, some roast beef deli meat and pieces of provolone cheese on each potato wedge. Return to the 400 degree oven for 3-4 minutes or until cheese melts. Sprinkle of chopped green onions and serve.

Philly Cheese Steak Potato Wedges printable recipe