Make this. Whether it’s a snack to share, a quick lunch, dinner, or even breakfast, these Philly Cheesesteak Tots are irresistibly delicious. They’re loaded with a creamy sauce, gooey cheese, and savory beef with peppers and onions—everything you want from a Philly cheesesteak, but piled on crispy tater tots for extra fun.
Disclaimer: This is not a sponsored post. I’m sharing trusted products I like—opinions are my own.
After seeing commercials for pizza and Philly Cheesesteak tots, I had to try making them at home. Philly cheesesteak flavors piled on a bed of crispy tots? Yes, please.
So grab a baking sheet, a skillet, and preheat the oven—let’s get started.
My husband brought home a package of pre-sliced beef from Aldi when the shaved ribeye I wanted wasn’t available. At first I worried it might be tough, but the thin shave reassured me. To boost flavor and tenderness, I made a quick marinade and let the beef soak for a couple of hours.
After marinating, sauté two halved, sliced green peppers and a large sliced onion in butter with cracked black pepper. Cook until they reach your preferred tenderness—soft or with a bit of crunch—then remove them from the pan and set aside.
Keep the pan juices, increase the heat, drain the marinade, add a tablespoon of oil and the marinated beef slices, and sprinkle lightly with seasoned meat tenderizer. Stir and cook quickly over high heat for 1–2 minutes until done—these thin slices cook very fast. Because the tenderizer contains salt, don’t add extra salt to the meat.
Preheat the oven to 400°F and bake a bag of frozen tater tots for about 15 minutes, following package directions. When they’re done, either crowd them together on the sheet or transfer them to an oven-safe serving dish—cast-iron skillets or individual fajita pans work great.
Lower the oven to 350°F for the assembly. Spoon plenty of Alfredo sauce over the tots—don’t be shy. The first time I used a light amount; the second time I doubled it and the results were phenomenal. Next, pile on generous amounts of shredded mozzarella and provolone. Add a smaller handful of shredded Mexican blend if you like a hint of additional flavor. This dish rewards lots of cheese for maximum gooey pull.
After the first cheese layer, sprinkle a garlic bread seasoning for extra flavor. Add the sautéed peppers and onions, then the cooked beef. For a bigger impact, add a second small layer of tots, more sauce, another layer of beef and veggies, and finish with cheese and a light dusting of garlic seasoning.
Place the assembled tots in the oven at 350°F until the cheeses are fully melted and everything is hot. Don’t use higher heat—this lowers the chance for evenly melted layers before the top browns.
When the cheese is melted and bubbly, remove from the oven, grab forks, and enjoy. Serve with garlic bread for sopping up the sauce and a tossed salad for a complete meal.
Making Philly Cheesesteak Tots at home lets you control sauce, cheese, and portion sizes—and it’s more economical than ordering takeout. We loved these so much we couldn’t stop raving after every bite. I hope they become a favorite at your house too!
Philly Cheesesteak Tots
15 minutes
35 minutes
50 minutes
Rich, creamy, cheesy, deliciousness loaded with beef, peppers and onions that will have your entire family happy dancing on the table!
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 Tbsp. butter
- 1 Tbsp. 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
- 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
- In a 2-cup measuring cup whisk together the marinade ingredients. Separate the beef shavings into a zip-top bag. Pour marinade over the beef in two additions, turning the bag to coat evenly. Remove air, seal, and refrigerate at least 2 hours or overnight.
- Drain marinade from the bag. In a frying pan over medium heat add 1 Tbsp. oil and 4 Tbsp. butter. Melt, then add sliced peppers and onions with cracked black pepper. Do not add salt. Sauté to desired doneness, then remove with tongs or a slotted spoon and set aside.
- Keep the pan juices. Turn heat to high, drain the marinade from the beef, add the shaved beef to the pan, lightly sprinkle with seasoned meat tenderizer, and sauté 1–2 minutes, stirring constantly, until cooked. Turn off heat and set aside.
- Preheat oven to 400°F. Line a baking sheet with foil and spray. Arrange frozen tots and bake about 15 minutes or according to package directions. When done, scrunch most together on the baking sheet or transfer to an oven-safe serving plate or skillet.
- Lower the oven to 350°F.
- Top the tots with a generous amount of Alfredo sauce.
- Add a generous layer of the mozzarella/provolone blend and some Mexican blend cheese. Sprinkle with garlic bread seasoning.
- Top with the sautéed peppers and onions and the cooked beef.
- For extra height and indulgence, add a small second layer of tots.
- Top the second layer with more sauce, veggies, beef, cheeses, and seasoning.
- Bake at 350°F until everything is hot and the cheese is melted and bubbly.
- Serve immediately with garlic bread for sopping and a tossed salad if desired. Enjoy!