Philly cheesesteak skillet with pan-fried potato chips

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Philly cheesesteak skillet with pan-fried potato chips

Family-Friendly, Soy-Free, Mediterranean, Carb-Conscious, Gluten-Free

2 Servings, 620 Calories/Serving

30–45 Minutes

We deconstructed the iconic Philly cheesesteak sandwich, ditched the bread, and piled savory beef, sautéed veggies, and Italian cheese on a bed of crispy homemade potato chips.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic russet or other white potato
  • 10 ounces top sirloin steak strips
  • 1 organic yellow onion
  • 1 organic green or other bell pepper
  • 1 organic red or other bell pepper
  • Sun Basket Italian seasoning blend (granulated garlic - dried thyme - dried oregano )
  • ¾ cup Italian cheese blend (mozzarella - provolone)

Nutrition per serving

Calories: 620, Protein: 38g (76% DV), Fiber: 7g (28% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 2g, Saturated Fat: 10g (50% DV), Cholesterol: 95mg (32% DV), Sodium: 300mg (13% DV), Carbohydrates: 39g (13% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the potato chips

  • Scrub or peel the potato; very thinly slice the potato crosswise.
In a large frying pan over medium-high heat, warm 2 tablespoons [¼ cup] oil until hot but not smoking. Working in batches, spread the potato slices in an even layer and cook, turning once, until lightly browned and crisp on both sides, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper. Transfer the potato chips to a paper-towel-lined plate. Wipe out the pan.
While the potatoes cook, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
  • Peel the onion and cut into ½-inch-thick slices.
  • Remove the stem, ribs, and seeds from the bell peppers; cut the peppers into ½-inch-wide strips.

3

Cook the steak and vegetables

In the same pan used for the potato, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Add the onion and bell peppers and cook, stirring occasionally, until the vegetables are just tender and the steak is cooked through, 3 to 4 minutes. Stir in the Italian seasoning blend and toss to coat. Sprinkle with the Italian cheese blend and remove from the heat.

Serve

Transfer the potato chips to individual plates. Place steak and vegetables on top or alongside the potato chips, and serve.
Kids Can!
  • Scrub the potato.
  • Line a plate with paper towels.
  • Time the cooking.