These Philly cheesesteak potato skins combine two game-day classics in one bite: crispy, golden potato shells filled with tender seared steak, sweet caramelized onions, green peppers and a blanket of melted provolone. The air fryer bakes the potatoes and crisps the shells with very little oil, so they come out crunchy on the outside and soft inside, without deep frying.

These loaded Philly cheesesteak potato skins are one of the most popular recent videos on the Airfryworld Facebook page. They are perfect for parties, movie nights or as a hearty dinner with a green salad.

Air Fryer Philly Cheesesteak Potato Skins

Recipe by JuliaCourse: Appetizer, SnackCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

340

kcal

Protein

Carbohydrates

Fat

Fiber

Total time

hour

minutes

Crispy air fryer potato skins loaded with thinly sliced seared steak, caramelized onions, green peppers and melted provolone cheese. All the flavor of a Philly cheesesteak in a crunchy potato shell.

Ingredients

4 medium russet potatoes
250 g (9 oz) sirloin steak, very thinly sliced
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
1 cup shredded provolone or mozzarella cheese
1 tablespoon olive oil, plus extra for brushing
1 teaspoon garlic powder
Salt and black pepper, to taste
Fresh chives, chopped, for garnish
Sour cream, for serving (optional)

Directions

Bake the potatoes
Scrub the potatoes, prick them a few times with a fork and rub them with a little oil and salt. Air fry at 400°F (200°C) for 35 to 40 minutes, until a knife slides in easily.
Scoop the shells
Let the potatoes cool for 10 minutes, then cut them in half lengthwise. Scoop out most of the flesh, leaving a shell about 1/4 inch (5 mm) thick.
Crisp the shells
Brush the shells inside and out with oil and season with salt and pepper. Air fry skin side up at 400°F (200°C) for 4 minutes, then flip and cook for another 3 to 4 minutes until crisp.
Cook the filling
Heat the olive oil in a skillet over medium-high heat. Cook the onion and pepper for 5 to 6 minutes until soft and lightly caramelized. Push them to the side, add the steak, season with garlic powder, salt and pepper and sear for 1 to 2 minutes, just until no longer pink. Stir everything together.
Fill the potato skins
Sprinkle a little cheese into each shell, add the steak filling and top with the remaining cheese.
Melt the cheese
Air fry at 375°F (190°C) for 4 to 5 minutes, until the cheese is melted and bubbling.
Serve
Garnish with chopped chives and black pepper and serve hot with sour cream on the side.

Notes

Freeze the steak for 20 to 30 minutes before slicing. It firms up and is much easier to cut paper-thin.
Do not overcook the steak in the skillet. It gets a little more heat in the air fryer and stays tender this way.
Save the scooped-out potato for mashed potatoes or potato cakes.
Cook the skins in batches if needed so they sit in a single layer.

Julia’s Tip: Put the steak in the freezer for about 20 minutes before slicing. It firms up and you can cut it almost paper-thin, just like the steak in a real cheesesteak sandwich.

What Is a Philly Cheesesteak?

The Philly cheesesteak was created in Philadelphia in the 1930s and is still the city’s most famous sandwich. It is made with very thinly sliced beef cooked quickly on a griddle, usually with onions and often peppers, then topped with melted cheese and served in a long, soft roll. The classic cheeses are provolone, white American cheese or a creamy cheese sauce. This recipe swaps the roll for crispy potato skins and turns the sandwich into a fun, shareable appetizer.

The Best Steak for Philly Cheesesteak Potato Skins

Ribeye: the traditional choice. Well marbled, very juicy and full of flavor.
Sirloin: leaner and more affordable, but still tender when sliced thinly. Used in this recipe.
Flank or skirt steak: great flavor, but always slice it against the grain.
Shaved beef: many supermarkets sell pre-sliced steak for cheesesteaks, a great time saver.

Whichever cut you choose, the most important thing is to slice it very thinly and cook it fast over high heat so it stays tender.

Provolone or Mozzarella for Philly Cheesesteak Potato Skins?

Mild provolone is the classic cheesesteak cheese. It melts smoothly and has a slightly tangy, savory flavor that pairs perfectly with beef. Mozzarella gives a stronger cheese pull but a milder taste. You can also mix both, or use white cheddar or pepper jack if you like a sharper or spicier result. Shredded cheese melts faster and more evenly than sliced cheese in the air fryer.

Philly cheesesteak potato skin lifted with a spatula, melted provolone cheese stretching from the steak filling — Melted provolone holds the steak, onions and peppers together in every bite.

How to Prep Philly Cheesesteak Potato Skins Ahead

Baking the potatoes takes the longest, so it is the part you can do ahead. Bake them in the air fryer or oven up to 2 days in advance, let them cool, then keep them in the fridge. Cold potatoes are actually easier to scoop and the shells hold their shape better. In a hurry, microwave the pricked potatoes for 8 to 10 minutes until tender, then crisp the shells in the air fryer as described in the recipe.

Making Philly Cheesesteak Potato Skins for a Party

Bake and scoop the potatoes the day before.
Cook the steak, onion and pepper filling up to a day ahead and keep it in the fridge.
Before guests arrive, crisp the shells, fill them and melt the cheese in batches.
Keep finished skins warm in a low oven at 200°F (95°C) while you cook the rest.
Serve with sour cream, ranch dressing or a spicy mayo for dipping.

Variations

Mushroom cheesesteak: add sliced mushrooms with the onions and peppers.
Chicken cheesesteak: use thinly sliced chicken breast instead of beef.
Spicy: add sliced jalapeños or a pinch of chili flakes and use pepper jack cheese.
Mini version: use baby potatoes for bite-size appetizers.

Frequently Asked Questions

Can I use leftover steak?

Yes. Slice cooked steak thinly and warm it briefly with the onions and peppers. Add it at the very end so it does not become tough.

How do I keep the potato skins crispy?

Leave a thin layer of potato in the shells, brush them with oil and crisp them in the air fryer before you add the filling. Fill them just before the final cooking step.

How do I reheat leftovers?

Reheat leftover Philly cheesesteak potato skins in the air fryer at 350°F (180°C) for 4 to 5 minutes, until hot and crispy again. The microwave will make the shells soft.