· recipe ·
Philly Cheesesteak Gnocchi Skillet
The defining texture of a cheesesteak comes from thin beef cooked quickly, not a long-simmered meat sauce. Provolone supplies character here, while a little American cheese helps the sauce melt smoothly around the dumplings.
Time and servings
- Prep
- 50 min
- Cook
- 85 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 900
- Protein
- 44 g
- Fat
- 52 g
- Carbs
- 67 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the steak and vegetables
Slice the cold steak very thin across the grain. Thinly slice the onion and green pepper and grate or tear both cheeses. Heat the oven to 425°F220°C.
Sear the steak
Warm 1 tablespoon15 ml olive oil over high heat. Spread the steak in the skillet, season it with black pepper, and cook quickly until browned but still tender. Transfer it to a plate.
Cook the peppers and onion
Add 1 tablespoon15 ml olive oil to the skillet and cook the pepper and onion until browned at the edges and tender.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the cheese emulsion
While the cooking water heats, add the milk and remaining olive oil to the vegetables in the skillet and bring just to a simmer. Remove from direct heat and stir in the American cheese and half the provolone until smooth, then fold in the steak.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and transfer them to the skillet.
Melt the provolone
Scatter the remaining provolone over the skillet and bake just until the cheese bubbles and begins to color. Serve immediately so the steak stays tender.
