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Ingredients You’ll Need
- 4 large russet potatoes
- 1 lb thinly sliced steak (ribeye is ideal)
- 1 green bell pepper, sliced
- 1 onion, sliced
- 8 oz provolone cheese, sliced or shredded
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Sour cream and chives for garnish (optional)
How to Make Philly Cheesesteak Baked Potatoes
Step 1: Preheat and Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Wash your russet potatoes thoroughly, pierce them with a fork, and rub with a little olive oil. Place them directly on the oven rack and bake for about 50-60 minutes until tender. You’ll know they’re ready when you can easily pierce them with a fork.
Step 2: Sauté the Filling
While the potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers and sauté for 5-7 minutes until they begin to soften. Remove them from the pan and set aside.
In the same skillet, add your thinly sliced steak. Cook for about 3-4 minutes on each side until the steak is browned but still tender. Season with salt, pepper, and Worcestershire sauce. Once done, add the onions and peppers back into the skillet and mix everything together.
Step 3: Assemble the Potatoes
Once your potatoes are done baking, slice each one down the middle and gently fluff the insides with a fork. Add a pinch of salt and pepper to season the potato flesh. Then, generously spoon the steak, onion, and bell pepper mixture into each potato.
Step 4: Add the Cheese
Top each stuffed potato with provolone cheese, allowing it to melt and get gooey. You can either let the heat from the filling melt the cheese or pop the stuffed potatoes under the broiler for 1-2 minutes to get a golden, bubbly top.
Step 5: Garnish and Serve
For an extra touch, garnish your Philly Cheesesteak Baked Potatoes with sour cream and chopped chives. Serve immediately and enjoy!
Kitchen Equipment Needed
- Baking sheet or rack for baking the potatoes
- Skillet for sautéing the steak, onions, and peppers
- Cutting board and sharp knife for slicing
- Fork for fluffing the potatoes
- Tongs or spatula for flipping the steak
Tips and Shortcuts
- Shortcut: To save time, you can microwave the potatoes instead of baking them in the oven. Microwave on high for about 8-10 minutes, flipping halfway through. Just make sure to pierce the skin before microwaving.
- Make it Ahead: Prepare the steak, onions, and peppers ahead of time and store them in an airtight container in the fridge for up to 2 days. When ready to serve, simply bake or microwave the potatoes and reheat the filling.
- Swap the Steak: If you’re not a fan of steak or want a lighter option, you can swap the ribeye for chicken, turkey, or even mushrooms for a vegetarian version. Just be sure to adjust the cooking times accordingly.
How to Store and Reheat Leftovers
If you happen to have any leftovers (though they’re so tasty you might not!), store them in an airtight container in the fridge for up to 3 days. To reheat, place the stuffed potato in the microwave for 2-3 minutes until heated through, or bake in the oven at 350°F (175°C) for about 15 minutes. If the cheese has hardened, you can add a fresh layer of provolone before reheating for that delicious, melty finish.
Pairing Suggestions
Philly Cheesesteak Baked Potatoes pair wonderfully with a side salad or steamed veggies for a lighter meal. For a heartier option, consider serving them alongside garlic bread or a crispy coleslaw. If you’re looking to enhance the Philly experience, a frosty beer or a glass of iced tea would be the perfect drink pairing.
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