Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 oz (680 g) frozen tater tots
- 1 tbsp olive oil
- 10 oz (285 g) thin-sliced steak (ribeye or sirloin), cut into bite-size strips
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 small yellow onion, thinly sliced (about 1 cup / 120 g)
- 1 green bell pepper, thinly sliced (about 1 cup / 120 g)
- 1 tbsp Worcestershire sauce
- 1 1/2 cups (150 g) shredded provolone (or 6 slices provolone)
- 1/2 cup (120 ml) prepared Alfredo sauce, warmed for drizzling
- Optional garnish: 1 tbsp thin-sliced green onions
Do This
- 1) Heat oven to 425°F (220°C). Bake tots on a sheet pan for 20 minutes, flipping halfway.
- 2) Sauté onion and green pepper in oil 5–7 minutes until softened.
- 3) Add steak, salt, pepper, garlic powder; cook 2–3 minutes until just done. Stir in Worcestershire.
- 4) Move crisped tots to an oven-safe skillet or baking dish; top with steak mixture.
- 5) Cover with provolone; bake 4–6 minutes until melted and sizzling.
- 6) Drizzle warm Alfredo over the top; garnish (optional). Serve immediately.
Why You’ll Love This Recipe
- Oven-crisped base: Baking the tots hot and fast keeps them crunchy under the toppings.
- Real Philly-inspired flavor: Thin-sliced steak, onions, peppers, and provolone hit the classic notes.
- Domino’s-style finish: A warm Alfredo drizzle adds the creamy, salty “loaded tots” signature.
- Weeknight friendly: Everything comes together in about 40 minutes with simple supermarket ingredients.
Grocery List
- Produce: 1 small yellow onion, 1 green bell pepper, optional green onions
- Meat: 10 oz (285 g) thin-sliced steak (ribeye, sirloin, or shaved steak)
- Dairy: provolone cheese (shredded or sliced), Alfredo sauce (usually refrigerated or jarred)
- Frozen: 24 oz (680 g) frozen tater tots
- Pantry: olive oil, kosher salt, black pepper, garlic powder, Worcestershire sauce
Full Ingredients
For the Crispy Tots
- 24 oz (680 g) frozen tater tots
For the Philly Cheesesteak Topping
- 1 tbsp olive oil
- 1 small yellow onion, thinly sliced (about 1 cup / 120 g)
- 1 green bell pepper, thinly sliced (about 1 cup / 120 g)
- 10 oz (285 g) thin-sliced steak (ribeye or sirloin), cut into bite-size strips
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp Worcestershire sauce
For the Cheese and Alfredo Drizzle
- 1 1/2 cups (150 g) shredded provolone cheese (or 6 slices provolone)
- 1/2 cup (120 ml) prepared Alfredo sauce (refrigerated or jarred), warmed for drizzling
Optional Garnish
- 1 tbsp thin-sliced green onions
Step-by-Step Instructions
Step 1: Preheat the oven and pan
Position a rack in the middle of the oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup (optional, but helpful). If you prefer extra browning, skip the parchment and use the bare pan.
Step 2: Bake the tater tots until deeply crisp
Spread the frozen tater tots in an even single layer on the baking sheet. Bake for 20 minutes total, flipping the tots at the 10-minute mark to crisp both sides.
Goal: You want them noticeably golden and crunchy now, because they’ll bake again briefly with toppings.
Step 3: Sauté the onions and peppers
While the tots bake, heat a large skillet over medium-high heat. Add 1 tbsp olive oil, then add the sliced onion and green bell pepper. Cook, stirring occasionally, for 5–7 minutes until softened and lightly browned at the edges.
If the pan looks dry, add 1–2 tsp water to loosen any browning and keep the vegetables from scorching.
Step 4: Cook the steak quickly and season it well
Add the thin-sliced steak to the skillet with the onions and peppers. Sprinkle in 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Cook for 2–3 minutes, stirring and separating the steak pieces as they cook, just until the steak is no longer pink.
Stir in 1 tbsp Worcestershire sauce and cook for 30 seconds more. Remove the skillet from the heat.
Step 5: Assemble the loaded tots
Transfer the crisped tots to a 9 x 13-inch baking dish, an oven-safe skillet, or keep them on the sheet pan (your choice). Arrange them so they’re mostly in a single layer with minimal stacking for maximum crunch.
Spoon the steak, onions, and peppers evenly over the tots.
Step 6: Melt the provolone until bubbling
Top everything with 1 1/2 cups (150 g) shredded provolone (or lay 6 slices provolone over the top, slightly overlapping). Return to the oven and bake at 425°F (220°C) for 4–6 minutes, just until the cheese is fully melted and the edges look sizzling.
If you want extra browning, broil on high for 30–60 seconds at the end, watching constantly so the cheese doesn’t scorch.
Step 7: Warm and drizzle the Alfredo, then serve
Warm the Alfredo sauce so it drizzles easily: microwave 1/2 cup (120 ml) in a small bowl for 20–30 seconds, stirring once, or warm it in a small saucepan over low heat for 2–3 minutes.
Drizzle the warm Alfredo over the hot, cheesy tots. Garnish with sliced green onions if you’d like. Serve immediately while the tots are still crisp and the cheese is stretchy.
Pro Tips
- Crunch insurance: Don’t underbake the tots in the first round. Going fully golden at 20 minutes helps them hold up under sauce and cheese.
- Use very thin steak: Shaved steak or very thinly sliced ribeye cooks fast and stays tender. Thick steak tends to turn chewy in this style of dish.
- Don’t overcook the steak: It only needs 2–3 minutes. Remember it gets a little more heat time in the oven.
- Provolone melt tip: Shredded provolone melts faster and more evenly. If using slices, tear them into smaller pieces for better coverage.
- Alfredo timing: Drizzle after baking, not before. Alfredo added too early can soak the tots and reduce crunch.
Variations
- Mushroom Philly Loaded Tots: Add 8 oz (225 g) sliced mushrooms to the skillet with the onions and peppers; sauté until browned before adding steak.
- Spicy Pepper Jack: Swap half the provolone for 3/4 cup (75 g) shredded pepper jack and add 1/4 tsp crushed red pepper to the steak.
- Extra Domino’s-style creamy: Increase Alfredo to 3/4 cup (180 ml) for a heavier drizzle (expect softer tots).
Storage & Make-Ahead
Best fresh: These are at their crunchiest right out of the oven.
Store: Cool leftovers, then refrigerate in an airtight container for up to 3 days.
Reheat: For best texture, reheat on a sheet pan in a 400°F (205°C) oven for 10–12 minutes. If possible, add a fresh sprinkle of provolone during the last 2 minutes. Microwave reheating works (60–90 seconds) but will soften the tots.
Make-ahead: Slice the onions and peppers up to 24 hours ahead. You can also cook the steak/veg mixture up to 1 day ahead and rewarm it in a skillet before assembling.
Nutrition (per serving)
Approximate, based on 4 servings: 650 calories, 35 g protein, 44 g carbs, 38 g fat, 6 g fiber, 1,450 mg sodium. (Values vary by brand of tots, Alfredo sauce, and cheese.)
