Traeger Cheesesteak Scalloped Potatoes
This recipe is pure comfort food, and really a complete meal on the pellet grill… Traeger Cheesesteak Scalloped Potatoes!
I mean, yes, usually scalloped potatoes are a side dish recipe.
But with the Philly Cheesesteak ingredients I think it deserves that boost to an actual dinner.
We have some shaved steak, green pepper, onion, and cheese for the cheesesteak part.
And some Russet potatoes and heavy cream for the potato part.
How to make Traeger Cheesesteak Scalloped Potatoes
First dice an onion and green bell pepper.
And cook those in a skillet or Blackstone griddle/ flat top grill over medium heat for a few minutes.
Season with kosher salt, pepper, and your favorite steak seasoning blend.
Then add some garlic, shaved steak (I also diced it) along with Worcestershire sauce.
And more kosher salt, pepper, and steak seasoning.
Then cook a few more minutes in the skillet or on the griddle.
While the steak cooked I sliced 4 Russet potatoes on my mandolin (carefully!!).
Or use a very sharp knife to very thinly slice them.
Once the filling is done we can build the scalloped potatoes!
First brush some olive oil in a 12 inch cast iron skillet or casserole dish.
Then layer the potatoes, seasoning each layer with kosher salt and pepper, and add some provolone cheese slices, steak and peppers.
Keep layering and finish with the last of the taters.
Then pour 1 to 1 1/2 cups of heavy cream over top, just enough to cover the dish.
Top this with 2 cups of shredded mozzarella cheese and head to your Traeger or pellet grill.
The potatoes will cook with the Traeger pellet grill set to 350 degrees for 1 1/2 hours.
Let Traeger Cheesesteak Scalloped Potatoes cool slightly before serving and enjoy!
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If you like Traeger Cheesesteak Scalloped Potatoes, you might also like these Traeger recipes…
Traeger Philly Cheesesteak Lasagna
Smoked Tequila Lime Shrimp
Traeger Hibachi Steak Skewers
Winter Comfort Food Traeger Recipes
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Traeger Cheesesteak Scalloped Potatoes
Equipment
- Traeger/Pellet Grill
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 green pepper diced
- kosher salt, pepper, steak seasoning blend
- 4 to 6 cloves garlic minced
- 1 pound shaved steak diced
- 1 tablespoon Worcestershire sauce
- 4 Russet potatoes sliced very thin, I recommend using a mandolin
- 1 pound sliced provolone cheese
- 1 to 1 1/2 cups heavy cream
- 2 cups shredded mozzarella cheese
Instructions
- Set a skillet or Blackstone griddle/ flat top grill over medium heat (I used a 12 inch cast iron skillet and baked the scalloped potatoes in the same skillet). Add a tablespoon of the olive oil and the diced onion, green pepper, kosher salt, pepper, and steak seasoning. Cook 4 to 5 minutes, stirring a few times.
- Add the minced garlic, diced shaved steak, Worcestershire sauce, more kosher salt, pepper, and steak seasoning blend and cook 3 to 4 more minutes. Remove from the skillet or griddle and set aside.
- Add the remaining tablespoon of olive oil to a 12 inch cast iron skillet or casserole dish and brush evenly over the skillet and up the sides to prevent sticking.
- Place a layer of the thinly sliced potatoes in the skillet or casserole dish, kosher salt and pepper, a layer of cheese slices, and the onions, peppers and steak. Repeat the layers a few times ending with a potato layer.
- Carefully pour the heavy cream over the potatoes, use just enough to cover the potatoes. Sprinkle the mozzarella cheese over top.
- Set the Traeger to 350 degrees. Place the skillet or casserole dish on the grill grate for about 1 1/2 hours.
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