Baked Philly Cheese Steak Potato Kebbeh | Ramadan Videos

Baked Philly Cheese Steak Potato Kebbeh

A kebbeh with cheesy steak. Give it a go and all your disappointments will go flying out the window. Check out other recipes in MAGGI® Arabia for more home cooking inspirations


  • 1 tablespoon melted butter
  • 3 tablespoon fresh breadcrumbs
  • 1 tablespoon Cheddar cheese, grated
  • For the potato mash:
  • 4 medium potatoes, peeled and cut into large cubes
  • 8 cups water
  • 2 tablespoon salt
  • 3 tablespoon softened butter
  • 1/3 cup milk
  • 1 teaspoon ground black pepper
  • 1 egg, lightly beaten
  • 1 medium red bell pepper, cut into ½ cm cubes
  • 1 cup Cheddar cheese, grated
  • For the meat stuffing:
  • 2 cubes MAGGI® Chicken Bouillon
  • 5 tablespoons hot water
  • 1 tablespoon vegetable oil
  • 2 medium onions, sliced
  • 2 medium green bell peppers, cut into ½ cm cubes
  • 400 g rib-eye roast, very thinly sliced
  • 1 pack fresh mushrooms, sliced
  • 1 cup Swiss cheese, grated

How to Prepare

  1. Brush a deep, 25 cm wide springform pan tray with melted butter and sprinkle breadcrumbs. Then set aside (reserve the remaining butter and breadcrumbs).
  2. In a large pot, bring 8 cups of water to a boil. Add salt and potato pieces and cook until the potatoes are fork-tender. Remove from the heat. Using a sieve drain the water and return the hot parboiled potatoes to the pot.
  3. Add butter, milk, and black pepper and mix well until somewhat smooth. Set aside and allow to cool for 20 mins. Once cool to the touch, add egg, red bell pepper and Cheddar cheese. Mix well, cover and set aside.
  4. Dissolve 2 MAGGI® Chicken Bouillon cubes in 50 ml of hot water and set aside.
  5. In a saucepan, heat vegetable oil and fry onions and green pepper until soft. Add rib-eye slices and sauté on high heat for about 5 mins until the meat is fully cooked. Add fresh mushrooms and MAGGI® Chicken Bouillon. Simmer on low heat until the liquid is absorbed.
  6. Spread 1/3 the quantity of the mashed potato over the prepared oven pan. Spread ½ of the meat stuffing evenly over the potato and cover with half of the grated Swiss cheese. Then repeat for the remaining mashed potatoes, stuffing and cheese.
  7. Sprinkle the remaining bread crumbs on top and spoon over the remaining melted butter.
  8. Bake in a 220°C preheated oven for 20-25 mins or until the top is golden in color.

Nutritional Info

Energy: 365.00 Kcal
Protein: 23.00 g
Carbohydrate: 28.00 g
Fats: 18.00 g

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