If you’re looking for the ultimate game day snack, tailgate appetizer, or even a fun family dinner idea, look no further than Grilled Cheesesteak Potato Skins. This recipe takes everything you love about a classic Philly cheesesteak, tender steak, caramelized onions, melted cheese and packs it into a crispy, smoky potato skin that’s grilled to perfection. It’s comfort food with a creative twist. It’s the kind of dish that disappears fast once it hits the table.
Looking for more tailgating recipe inspiration than check out my Smoked Chili Hot Dogs, Smoked White Chicken Chili or this cheese Smoked Jalapeno Popper Dip
Why are game day snacks so important
Game day isn’t just about the plays on the field, it’s about the food that brings everyone together. These tailgating snacks set the tone for the ultimate viewing experience, combining bold flavors, finger-friendly bites, and crowd-pleasing favorites that keep fans coming back for more.
From crispy wings and cheesy dips to sliders and grilled skewers, these game day recipes are made to share, easy to grab, and packed with flavor. And these Grilled Cheesesteak Potato Skins are the ultimate MVP’s.
Tailgating outside the stadium or hosting a watch party at home, the right spread of grilled and smoked bites will keep your crew fueled and fired up all game long.
Why Potato Skins on the Grill?
Potato skins are already a fan-favorite appetizer, but grilling them takes things to the next level. The grill adds a subtle smokiness while crisping up the edges of the potatoes, giving you that perfect contrast between a crunchy skin and a soft, fluffy interior. Plus, since we’re building them with steak, peppers, onions, and cheese, they become hearty enough to enjoy as a full meal.
Ingredients needed for the Grilled Cheesesteak Potato Skins
- Potatoes: russet potatoes work best because of their size and strong skin.
- Ribeye steak: thinly sliced ribeye steak for the ultimate cheesesteak.
- Onion: caramelized onions give a hint of sweetness and texture.
- Bell Pepper: add crunch and flavor to the cheesesteak.
- Cheese: perfectly melted creamy provolone cheese to get that gooey creamy texture.
Prepare and Cook the Potatoes
The ideal potatoes for this Grilled Cheesesteak Potato Skins recipe are russet potatoes. They’re sturdy enough to hold all the fillings.
Start by poking holes all around the potato with a fork. This allows steam to escape and helps bake faster.
Drizzle some olive oil over each potato and season with Dad’s All Purpose rub instead of salt. The seasoning will add savory notes of salt, pepper, garlic and paprika to the skin. The oil will help crisp up the skin, while the seasoning will add delicious savory flavor with each bite.
Preheat the grill to 400 degrees and set for indirect heat. I used my Weber Searwood Pellet smoker for this cook, however any grill or oven will work. Follow same times and temps.
Don’t have a grill, don’t sweat it! Bake the potatoes in the oven and the same temperature.
After about an hour, check the doneness of the potatoes by inserting a fork into the middle. If it goes through smoothly, the potatoes are done, if there is some resistance, continue baking or grilling and check more frequently.
Once cooled slightly, slice each potato in half and scoop out the insides, leaving about ¼ inch of flesh to help hold their shape.
Recipe Tip
Don’t toss the extra potato; it makes great mashed potatoes or can be added to breakfast hash the next morning. Brush the skins with a little olive oil or melted butter, season them with salt, pepper, and garlic powder, then set them aside until you’re ready to grill.
Dad’s Seasonings
Must have grillin seasonings!
Making the Cheesesteak Filling
A true cheesesteak starts with the meat. Thinly sliced ribeye is the gold standard, but flank steak or sirloin will also work well if that’s what you have.
To start, dice up a green bell pepper and yellow onion. Place a large cast iron skillet on the grill to warm up and toss in the veggies. Sauté until they are soft, caramelized and golden but still have a little bite to them. These will add a savory depth and sweetness to the filling.
Next add in the saved ribeye. Season with Dad’s Steak seasoning and mix it in with the meat. The steak will cook hot and fast so don’t step away.
Once the meat is cooked, add in the sautéed peppers and onions and place slices of provolone cheese over the top. For the cheese, provolone is traditional, but you can’t go wrong with melty mozzarella or even a drizzle of homemade cheese sauce if you want these potato skins extra indulgent.
Close the lid and let the cheese melt evenly over the cheesesteak.
Recipe Tip
If your local grocer or butcher does not have pre-shaved steak, place the whole steak in the freezer for 1 hour, removed and thinly slice.
Mixing together a creamy garlic sauce
While the cheese is melting away, quickly make a creamy garlic sauce for the topping.
In a small bowl add mayo, sour cream, grated garlic, apple cider vinegar and seasoning. Mix and blend together and set aside.
Building the Grilled Cheesesteak Potato Skins
It’s time to fill each empty potato skin with the cheesy steak mixture.
Arrange the potato skins skin-side down on a large baking sheet. Add a layer of shredded cheese. This can be anything from provolone, to mozzarella, cheese or gruyere. Next fill the hallow potato skin with the meaty cheesesteak filling.
Place the Grilled and Filled Potato Skins back on the grill for 5 minutes. Close the lid and let the grill do its magic—within 5 minutes you’ll have golden, bubbly potato skins that smell absolutely irresistible.
Topping Ideas
These grilled cheesesteak potato skins are delicious on their own, but the toppings are where you can really make them shine.
Drizzle some of the creamy garlic sauce over the top and sprinkle finely chopped chives over everything.
Another option could be to sprinkle some fresh parsley for a pop of color, add a drizzle of creamy ranch or spicy sriracha mayo, or serve with a side of BBQ sauce for dipping. If you’re making these for a party, set up a toppings bar with jalapeños, hot sauce, and extra cheese so everyone can customize their own.
Serving Suggestions
These loaded Grilled Cheesesteak Potato Skins are perfect as a hearty appetizer, side, or even a main dish. Serve them with some smoked meatball biscuits, sweet and spicy wings, smoked chorizo queso dip or a cold beer for the perfect BBQ spread. They’re ideal for tailgating, weekend grilling, or any time you want to serve something that’s both fun and satisfying.
And if you’ve got leftovers (though that’s rare!), reheat them on the grill or in an air fryer to bring back that crispy texture.
Final Thoughts
Whether you’re grilling in the backyard, setting up a spread for the big game, or just want something fun for dinner, these Grilled Cheesesteak Potato Skins hit the spot every time. They’re smoky, cheesy, savory, and satisfying—the kind of dish that combines comfort food and BBQ in one irresistible bite.
So fire up the grill, grab some potatoes, and give this recipe a try. One thing’s for sure—these won’t last long once they hit the plate.
Frequently Asked Questions:
What kind of meat do you use for cheesesteak sliders? Authentic cheesesteak sliders use ribeye steak as the meat. In all honesty, you can use any cut of beef, as long as it’s sliced nice and thin.
What cheese is used in a Philly cheesesteak? Classic Philly cheesesteak sandwiches are make using Provolone cheese or cheez whiz.
What is the secret to great potato skins? The secret to great potato skins is the olive oil and seasoning for crispy and flavorful skin. Don’t forget about the second bake to warm up the skins and melt in the cheese and filling to the potatoes.
If you tried these Grilled Cheesesteak Potato Skins or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Grilled Cheesesteak Potato Skins
These Grilled Cheesesteak Potato Skins are the ultimate tailgating snack. Crispy potatoes filled with juicy steak and melted cheese. Game on!
Course Appetizer, Main Course, Snack
Cuisine American
Keyword cheesesteak potato skins, grilled potatoes, cheesesteak, tailgating recipe, game day recipe, loaded potato skins, grillin with dad recipes, grilling with dad recipes.
Prep Time 10 minutes minutes
Cook Time 1 hour hour 15 minutes minutes
Servings 4 People
Calories 810kcal
Cheesesteak Filling Ingredients
- 4 Russet potatoes
- 1 lbs. Shaved ribeye steak
- 1 tbsp All purpose seasoning
- 2 tsp Steak seasoning
- 1 tbsp Olive oil
- 5 slices Provolone cheese
- 1 Green bell pepper
- 1 Yellow onion
Creamy Garlic Sauce Ingredients
- 1/2 cup Sour cream
- 1/2 cup Mayo
- 2 tbsp Freshly grated or minced garlic
- 1 tbsp Apple cider vinegar
- 1/2 tbsp All purpose seasoning
Start by washing the russet potatoes and poking holes all around the potato with a fork.
Drizzle some olive oil over each potato and season with an All Purpose rub.
Preheat the grill to a high 400 degrees Fahrenheit and cook the potatoes uncovered until fork tender.
Once cooked, let them cool slightly before slicing in half. Scoop out most of the fluffy potato center, leaving just enough to support the fillings. Set aside.
Next, dice up a green bell pepper and yellow onion. Place a large cast iron skillet on the grill to warm up and saute the veggies until soft and caramelized.
Move the veggies to the side of the pan and add in the shaved Ribeye steak. Season with a steak seasoning and flip around until all pieces are cooked.
Mix together the sauteed veggies and cooked steak and place slices of provolone over the top. Close the lid for 2 minutes to allow the cheese to melt over the meat.
To make the creamy garlic sauce: in a small bowl add mayo, sour cream, grated garlic, apple cider vinegar and seasoning. Mix and blend together and set aside.
Arrange the potato skins skin-side down on a large baking sheet and add a layer of shredded cheese in each.
Fill the hallow potato skins with the meaty cheesesteak filling and place it back on the grill for 5 minutes.
Finally, drizzle some of the creamy garlic sauce over the top and sprinkle finely chopped chives over everything. Enjoy!
If your local grocer or butcher does not have pre-shaved steak, place the whole steak in the freezer for 1 hour, removed and thinly slice.
Calories: 810kcal | Carbohydrates: 50g | Protein: 36g | Fat: 53g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 434mg | Potassium: 1422mg | Fiber: 5g | Sugar: 5g | Vitamin A: 709IU | Vitamin C: 40mg | Calcium: 328mg | Iron: 7mg
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