Description
If you’re a fan of both Philly cheesesteaks and baked potatoes, this recipe is the ultimate mashup of two comfort food favorites! Instead of the classic hoagie roll, we’re stuffing hearty, baked potatoes with tender steak, sautéed veggies, and gooey cheese. It’s a fun, family-friendly dinner that’s not only satisfying but also packed with flavor. Perfect for casual weeknight meals, game day gatherings, or when you’re just craving something cheesy and hearty. Let’s dive into why this dish is about to become a regular on your dinner table.
Ingredients
- 4 large baking potatoes (like russet potatoes, perfect for baking due to their high starch content)
- 1½ lbs thinly sliced steak (flank or skirt steak works great, but any tender cut will do)
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- ½ red bell pepper and ½ green bell pepper, sliced
- 1 cup mushrooms (optional, for added umami flavor)
- 2 tsp Worcestershire sauce (adds a deep, savory flavor to the steak)
- Salt, pepper, and garlic powder to taste
- 1 cup cheddar cheese sauce or 1½ cups shredded provolone (for that perfect cheesy finish)
Instructions
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Start by scrubbing your baking potatoes clean and patting them dry. Pierce each potato several times with a fork to allow steam to escape while they bake. Rub each potato with a little olive oil and sprinkle with salt, then place them directly on the oven rack or on a baking sheet. Bake for about 50-60 minutes, or until the skins are crispy, and a fork easily pierces through the center.
2. Cook the Steak:
While your potatoes are baking, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add your thinly sliced steak, seasoning it with salt, pepper, garlic powder, and Worcestershire sauce. Cook for about 3-4 minutes on each side, or until the steak reaches your desired doneness. Once cooked, remove the steak from the skillet, let it rest for a few minutes, and then slice it into bite-sized pieces.
3. Sauté the Vegetables:
In the same skillet, add a bit more olive oil if necessary, then toss in your sliced onions, bell peppers, and mushrooms (if using). Season the vegetables with a pinch of salt and pepper. Sauté them until they’re softened and slightly caramelized, about 5-7 minutes. Stir occasionally to prevent them from sticking to the pan.
4. Assemble the Potatoes:
Once your potatoes are done baking, remove them from the oven and let them cool slightly so you can handle them. Cut each potato open lengthwise and use a fork to fluff up the insides, creating a nice little pocket for your toppings. Add a layer of steak to each potato, followed by the sautéed onions, peppers, and mushrooms.
5. Add Cheese and Bake Again:
Top each potato generously with shredded provolone cheese or a drizzle of cheddar cheese sauce. Place the stuffed potatoes back in the oven at 350°F for 5-10 minutes to allow the cheese to melt. Alternatively, you can switch the oven to broil and broil the potatoes for 1-2 minutes until the cheese is bubbly and golden.
6. Serve and Enjoy:
Your Philly Cheesesteak Loaded Baked Potatoes are ready! Garnish with extra toppings like sour cream, jalapeños, or even more cheese if you like. Serve them hot and enjoy this hearty, satisfying meal!