Philly Cheesesteak Baked Potato Recipe: A Cheesy, Hearty Twist on a Classic

Turn your simple baked potato into a Philly cheesesteak masterpiece with this delicious, hearty recipe. It’s the perfect comfort food, combining tender, thinly sliced beef, sautéed veggies, and gooey melted cheese all on top of a soft, perfectly baked potato. Whether you’re looking for a satisfying weeknight meal or a showstopper for game day, this Philly Cheesesteak Baked Potato will hit the spot.

Photo byRecipes By Lisa

I came across this fantastic recipe on Recipes by Lisa, and I just had to share it with you! This dish has all the flavors of a traditional Philly cheesesteak but served in a warm, fluffy potato – it's a must-try!

Why This Recipe is a Winner

The magic of this recipe lies in the combination of tender, savory steak, sautéed peppers, onions, and mushrooms, all piled high on a baked russet potato. The melted provolone cheese adds a creamy finish, and the butter inside the potato brings it all together for a mouthwatering bite. And if you're in the mood for a little extra heat, jalapeños make a great spicy addition!

This dish not only brings the flavors of Philadelphia to your table but also offers an easy-to-make twist that’s sure to please.

Ingredients

• 4 large russet potatoes
• 1 lb thinly sliced steak (ribeye or sirloin recommended)
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 cup mushrooms, sliced (optional)
• 2 tbsp olive oil
• 2 cups provolone cheese, shredded
• 2 tbsp butter
• Salt and pepper to taste
• Sour cream and fresh parsley for garnish (optional)

Directions

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash the russet potatoes, then poke them a few times with a fork. Rub each potato with olive oil and a pinch of salt for a crispy skin. Place them directly on the oven rack and bake for 45-60 minutes, or until soft and tender.
2. Sauté the Vegetables: While the potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion, bell pepper, and mushrooms (if using) and sauté until softened, about 5-7 minutes. Season with a pinch of salt and pepper, then remove from the skillet and set aside.
3. Cook the Steak: In the same skillet, add another tablespoon of olive oil. Sear the thinly sliced steak for 2-3 minutes, cooking until browned. Season with salt and pepper. Once the steak is cooked, return the sautéed vegetables to the skillet and stir everything together.
4. Assemble the Baked Potatoes: Once the potatoes are done, carefully cut a slit down the middle and fluff the insides with a fork. Add a small pat of butter to each potato to melt into the fluffy interior. Top each potato generously with the steak and veggie mixture.
5. Melt the Cheese: Sprinkle the shredded provolone cheese over each stuffed potato. Place the potatoes back in the oven or under the broiler for a few minutes, just until the cheese is melted and bubbly.
6. Serve and Garnish: Serve hot, garnished with a dollop of sour cream and fresh parsley, if desired. Enjoy!

Pro Tips

• For a spicier option, try adding jalapeño slices on top before broiling the cheese.
• If you prefer a different cheese, you can swap out the provolone for mozzarella or cheddar for a different flavor profile.
• Serve alongside a crisp salad or roasted vegetables to complete the meal.

Fun Fact: The Origins of Philly Cheesesteak

The Philly cheesesteak was invented in Philadelphia in the 1930s, and it quickly became a local staple. Traditionally, it’s made with thinly sliced ribeye steak, melted cheese (provolone, Cheez Whiz, or American), and sautéed onions, all served on a hoagie roll. This baked potato version keeps all the delicious flavors but swaps out the bread for a hearty potato base, making it an extra comforting dish for potato lovers.

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