Philly Cheesesteak Potato Wedges

Philly Cheesesteak Potato Wedges
A Sprinkle of This and That recipe


10 medium sized red potatoes

2 Tbsp olive oil

1 Tbsp salt

8 oz mushrooms, coarsely chopped

2 Tbsp butter, unsalted

1/2 tsp salt

1 Tbsp balsamic vinegar

4 oz roast beef deli meat, chopped into small pieces

4-5 slices of Provolone cheese

2 green onions, chopped


Preheat oven to 400 degrees.  Quarter the potatoes and place the wedges on a large roasting pan.  Drizzle with olive oil and sprinkle with salt.  Bake for 40 minutes.

Meanwhile, over medium high heat, melt butter in a sauce pan.  Add the coarsely chopped mushrooms, salt and balsamic vinegar.  Saute over medium high heat for about 5-6 minutes.

After 40 minutes, remove potato wedges from oven and cut slits into each potato.

Assemble by placing 1 Tbsp of chopped mushrooms, some roast beef deli meat and pieces of provolone cheese on each potato wedge.  Return to the 400 degree oven for 3-4 minutes or until cheese melts.  Sprinkle of chopped green onions and serve.