Traeger Cheesesteak Scalloped Potatoes
Traeger Cheesesteak Scalloped Potatoes is a comfort food recipe for a complete Philly Cheesesteak meal on the pellet grill!
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.