All I can say is…MAKE THIS. Be it for a munchie to share with a friend, or a meal for lunch or supper, (or breakfast, I don’t judge nor tell), this insanely delicious pile of yumminess simply MUST pass your lips! LOADED with creamy sauce, gooey-stretchy cheese, and beef, peppers and onions, it has all the usual suspects for a great Philly, but so much more fun to eat! 

Disclaimer: This is not a sponsored post, I’m simply sharing my favorite, trusted products and passing the information along to you! All opinions are my own. 

 

After seeing the barrage of commercials for Pizza Tots and Philly Cheesesteak Tots advertised by Dominoes Pizza, I just had to make some homemade. I love “Philly Cheesesteak” anything, and piled over a layer of crispy tots? OMG. Are you kidding me?

 

I’m IN!! Who’s coming with me?!! Raise your hand! 

 

You raised your hand, didn’t you.

Its ok, my hubby did, too!! 

 

So grab a baking sheet, a frying pan, and turn those ovens on! Let’s ROLL! 

 

I hate to admit this, but I was a little leery of a package of “beef” my hubby brought home from Aldi. They were out of the shaved ribeye, which was what I had wanted to use, and this, to him, looked like the “next best thing”.

 

 

I turned the package over to see what cut it was, what kind of beef I was going to be dealing with, and the ingredient list had one item that simply stated…”Beef”. 

 

Oooooookay. I was concerned that it might end up a totally tough, inedible mess. BOY was I surprised! My mood instantly changed and I had more faith in this mystery meat when I opened the package and saw how THINLY it was cut. Definitely “shaved” as advertised. 

 

 

 

When meat is sliced THAT thinly, you usually shouldn’t have a problem with tenderness. But, just in case, I had a little secret up my sleeve…which I will reveal later. 

 

I figured it was still going to need a little flavor boost, so I whipped up a quick marinade… 

 

 

 

 

…separated the shavings, and placed them carefully into a ziplock baggie…

 

 

 

 

…then poured the “magic marinade” over the meat, turning the bag after adding half to add the rest, so it was all covered, popped it into the fridge, and let it do it’s thing for 2 hours. 

 

 

 

 

 

After letting all those yummy flavors permeate the beef, it was time to get things rolling!

I started by sautéing two peppers and one nice big onion…

 

 

 

…in a frying pan with butter and fresh cracked black pepper. 

 

 

 

 

Sauté this until they are completely done to your own personal preference. We like them cooked until mostly soft, but you can cook them less if you like a little crunch left to them. 

 

 

 

Remove them from the pan with a slotted spoon or tongs, and place them into a small bowl for later. 

In the same pan, add the beef, sprinkling the shavings into the leftover butter and juices in the pan, then add a moderate sprinkling of seasoned meat tenderizer…

 

 

…and quickly sauté and tun, over high heat until done. This only takes about 1 – 2 minutes is all. 

*This tenderizer is nicely seasoned and has a fair amount of salt in it, so DO NOT ADD ANY SALT. 

 

 

And the “hard part” is done! Now the fun begins! 

 

Turn the oven on to 400º F, making sure your rack is in the middle of the oven.

Place the tots onto a baking sheet and bake for 15 minutes. (*Time and temp is according to this package’s directions.)

 

 

 

When done, either crowd them together, saving back a small handful for the second layer, or place most of them onto an oven-safe serving plate. I used my single-serving cast iron fajita pan for extra fun!

*I like to leave a little extra room at one end or the other for garlic bread. 

 

 

 

Next you’ll spoon or pour on some alfredo sauce. This is the brand that I have found, so far, that actually tastes pretty good! You can always use your own favorite brand or make homemade.

 

 

 

 

 

The first time I made them, shown here, I used a minimal amount. The second time I added probably TWICE as much, if not more, and it really took them over the top! So, please do the same. The first batch was “good”, don’t get me wrong. But the second batch was PHENOMENAL! 

 

 

Next up, the CHEESES. We like a gross amount for maximum cheesiness, using both mozzarella and provolone, shredded, by Sargento, (I SWEAR by this cheese!)…

 

 

 

…as well as a smaller amount of a Mexican blend that we love, also by Sargento. This brand always delivers and has yet to let me down! 

 

 

 

 

Don’t be shy with it either! This dish LOVES lots of cheese for that wow factor along with that awaited stretchy pull! 

 

 

 

 

After adding the first layer of cheese, I like to give it a little something extra, a really good seasoning called Garlic Bread Seasoning! This stuff is GOLD. (*We order it online through Amazon.)

*Disregard the sauce in the photo, that was for the other tots! The pizza ones! 

 

 

Next, add as many sautéed onions and peppers as you want…

 

 

 

…then that no-longer-a-mystery-meat! (Sneak a bite or two if no one’s watching!) As I always say, those who do the work get the perks!

 

 

 

 

Now, you can top that with more sauce and cheese and pop it into the oven as is. 

OR. 

You can add a small second layer for that OMG my mouth is watering I want it NOW effect. 

I suggest you keep going…

 

 

 

 

So, add a few more tots and more sauce, (*again, add twice as much sauce as my photo below is showing)…

 

 

 

 

…another layer of peppers and onions, more beef and one last layer of cheeses. Sprinkle with a little more garlic bread seasoning, and pop this baby into the oven. 

 

 

 

 

*I reduced the heat, after pre-baking the tots, to moderate heat. *350º F. )

 

 

 

 

You don’t want the oven any hotter for this part, or all of the layers won’t have a chance to melt before the top browns. 

 

 

 

 

Once the cheese has melted completely, ….

 

 

 

 

Grab some forks and dig in!! 

 

 

 

 

We have never ordered Dominoes now famous tots, but I cannot possibly image that they are better! Making them yourself at home lets YOU control the amounts to your own personal taste, let alone saves you quite a fair amount of money to boot! 

We shared these, and we couldn’t stop oooh-ing and ah-ing after each and every DELICIOUS bite of these insanely phenomenal Philly Cheesesteak Tots! These will be enjoyed throughout the winter to chase away the blues!

And I’m sure that they will be a new favorite at your house, too! Hope you all enjoy! Take care, hold hands, look both ways before you cross the street, and always play nice with the other kids! Love to all!

 

Yield: 2 servings

Philly Cheesesteak Tots

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Rich, creamy, cheesy, deliciousness loaded with beef, peppers and onions that will have your entire family happy dancing on the table!

Print

Ingredients

• 1 lb. shaved ribeye, sirloin or beef
• 2 green bell peppers, halved, cleaned out, sliced
• 1 large onion
• coarse ground black pepper to taste
• 4 Tbl. butter
• 1 Tbl. canola or vegetable oil
• 1 bag frozen tater tots
• 1 jar alfredo sauce
• 3 - 4 cups shredded mozzarella and provolone blend cheese
• 1 cup shredded mexican blend cheese
• Johnny's Garlic Bread Seasoning, to taste
• Marinade for Beef:
• 1 cup light beer
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1/2 tsp. onion powder
• 1/2 tsp. coarse ground black pepper

Instructions

1. In 2-cup glass measuring pitcher, whisk together marinade ingredients. Separate beef shavings placing into a ziplock baggie. Whisk marinade again and evenly pour marinade over beef slices turning baggie over after adding half, then add rest to other side. Remove air from baggie, close, and turn several times to coat all. Place in fridge to marinate at least 2 hours or overnight.
2. Drain marinade from baggie, add 1 Tbl. oil and 4 Tbl. butter to frying pan over medium heat. Melt, add sliced peppers and onions, add pepper to taste. DO NOT ADD SALT. Saute until desired doneness. (Sorft or still s little crunchy.) Remove with tongs or slotted spoon to a small bowl, set aside.
3. Do not discard liquid from frying pan, turn up heat to high, drain marinade from beef, add shaved pieces to frying pan, lightly sprinkle with Seasoned Meat Tenderizer, and sauté until done, about 1 - 2 minutes turning and stirring constantly. Turn off heat move pan aside.
4. Preheat oven to 400º F. Line a baking sheet with foil, spray. Add frozen tots, as many as you like for how many servings desired. Bake for 15 minutes or according to package directions. (*Temp is per package directions as well.) Remove from oven and scrunch together most of them, or transfer to oven-safe serving plate, dish or pan. (I used my single-serving cast iron fajita pan.)
5. Lower oven temp to 350º F.
6. Top tots with a nice amount of alfredo sauce covering all.
7. Top sauce with handfuls of both cheese blends, as desired. Sprinkle with seasoning.
8. Top with veggies and beef.
9. Add second, small, layer of tots.
10. Top with more sauce, veggies, beef, cheeses and seasoning.
11. Bake in 350º oven until all is hot and melty.
12. Grab some forks and dig in! Serve with garlic bread for sopping if desired, and a tossed salad for a complete meal. Enjoy!!