Loaded Steak and Potato Wedges

These gluten-free, loaded steak and potato wedges are akin to steakhouse nachos; they’re a fun, new way to enjoy your favorite flavors!

Serves: 6Prep: 15 minutesCook: 35 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 1 package Potato Wedges
  • 2 teaspoons canola oil
  • 1 bell pepper, cut into thin strips
  • 1 small onion, cut into thin strips
  • 14 ounces Beef Shaved Steak
  • 1 1⁄2 cups shredded cheddar jack cheese
  • 1 1⁄2 cups shredded lettuce
  • 2 Roma tomatoes, seeded and chopped
  • 1⁄2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce


  • Preheat oven to 450°F.
  • On rimmed baking sheet, arrange potato wedges in single layer. Bake 15 to 20 minutes, until crispy.
  • Meanwhile, in skillet over medium-high heat, heat oil. Cook pepper and onions 3 to 5 minutes, until fragrant. Add beef and cook until browned.
  • In small bowl, combine mayonnaise, mustard and Worcestershire sauce. Set aside.
  • Top baked potato wedges with beef mixture and sprinkle with cheese. Return to oven 4 to 6 minutes, until cheese is melted and everything is hot.
  • Serve topped with shredded lettuce, chopped tomatoes and mustard sauce.