Philly Cheesesteak Baked Potato

This is a fantastic fusion dish. Here is a complete, detailed recipe for a Philly Cheesesteak Baked Potato, built from your starting ingredients.

Philly Cheesesteak Baked Potato 🥔🧀

This recipe combines the hearty comfort of a loaded baked potato with the iconic, savory flavors of a Philly cheesesteak. It’s a complete, satisfying meal in one package.

Yield: 4 servings
Prep time: 15 minutes
Cook time: 1 hour 15 minutes (mostly hands-off)

Ingredients:

For the Potatoes:

• 4 large russet potatoes, scrubbed clean

• 1 tablespoon olive oil

• Kosher salt

For the Philly Cheesesteak Filling:

• 1 lb sirloin steak, very thinly sliced (see Pro Tip #1)

• 1 tablespoon olive oil

• 1 small onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 2 cloves garlic, minced

• 1 tablespoon Worcestershire sauce

• Salt and black pepper to taste

• 8 slices provolone cheese (or 1 ½ cups shredded provolone)

• Optional: ¼ cup sliced mushrooms

For Serving:

• Chopped fresh parsley (for garnish)

Instructions:

1. Bake the Potatoes:

• Preheat oven to 400°F (200°C).

• Prick the scrubbed potatoes all over with a fork. Rub them with 1 tbsp of olive oil and sprinkle generously with kosher salt.

• Place directly on the oven rack (with a baking sheet on the rack below to catch any drips). Bake for 50-60 minutes, or until the skin is crisp and the inside is tender when pierced with a fork.

2. Prepare the Filling:

• While the potatoes bake, prepare your ingredients. Ensure your steak is sliced very thinly.

• Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.

• Add the sliced onions and bell peppers. Cook for 5-7 minutes, until softened and slightly caramelized. If using mushrooms, add them now. Add the minced garlic and cook for 1 more minute until fragrant.

• Push the vegetables to the side of the skillet. Add the thinly sliced steak in a single layer. Season with salt, pepper, and Worcestershire sauce. Cook for 2-3 minutes without moving to get a good sear, then stir and cook until the steak is no longer pink (about 3-4 more minutes).

• Mix the steak and vegetables together. Reduce heat to low and keep warm.

3. Assemble the Potatoes:

• Once the potatoes are done, carefully remove them from the oven. Slice each one open lengthwise and fluff the insides with a fork.

• Season the potato: For an extra flavor boost, you can add a small pat of butter and a pinch of salt to the inside of each potato.

• Divide the hot Philly cheesesteak filling evenly among the four potatoes, piling it high.

• Immediately top each potato with 2 slices of provolone cheese (or a generous handful of shredded cheese). The heat from the filling and potato will melt the cheese perfectly.

4. Serve:

• Garnish with chopped fresh parsley. Serve immediately while hot and gooey!

Pro Tips for Success:

• #1: How to Slice Steak Thinly: For authentic cheesesteak texture, the steak must be very thin. This is easiest if the steak is partially frozen. Place it in the freezer for 30-45 minutes until firm but not solid, then use a very sharp knife to slice it against the grain.

• Cheese Choices: Provolone is classic, but Cheez Whiz (for authenticity) or white American cheese are also popular and melt beautifully.

• The “Whiz” Option: For the ultimate Philly experience, heat up a jar of Cheez Whiz and drizzle it over the filling instead of using provolone slices.

• Make it Ahead: You can bake the potatoes ahead of time and reheat them. The filling can also be made ahead and reheated in a skillet before assembling.

• Extra Flavor: A dash of hot sauce or a sprinkle of garlic powder in the filling adds a great kick.

Enjoy your delicious and hearty meal