Ingredients for Philly Cheesesteak Baked Potatoes
Here’s what you’ll need to make these Philly Cheesesteak Baked Potatoes:
- 4 large russet potatoes
- 1 lb ribeye steak (or ground beef), thinly sliced or chopped
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 clove garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup provolone cheese, shredded (or mozzarella or cheddar if you prefer)
- Sour cream, for serving (optional)
- Chopped fresh parsley, for garnish (optional)
Directions for Making Philly Cheesesteak Baked Potatoes
- Bake the potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, poke a few holes in each with a fork, and rub them with olive oil. Place them directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a fork.
- Prepare the steak filling: While the potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers and sauté for 5-7 minutes until they are softened and slightly caramelized. Add the minced garlic and cook for another minute until fragrant.
- Cook the steak: Push the vegetables to one side of the skillet and add the sliced steak (or ground beef) to the empty side. Season with salt, pepper, and Worcestershire sauce. Cook for about 4-5 minutes, stirring occasionally, until the steak is browned and cooked through. If using ground beef, cook until no longer pink. Once done, mix the steak and vegetables together.
- Assemble the potatoes: Once the potatoes are done baking, carefully slice each one down the middle and fluff the insides with a fork. Spoon the steak and vegetable mixture generously into each potato.
- Top with cheese: Sprinkle the shredded provolone cheese (or your preferred cheese) over the top of each stuffed potato. Return the potatoes to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
- Serve and enjoy: Garnish the potatoes with chopped fresh parsley and a dollop of sour cream, if desired. Serve hot and enjoy!
Kitchen Equipment You’ll Need
Here’s a quick list of the kitchen tools you’ll need for this recipe:
- Baking sheet (optional for potatoes)
- Large skillet or frying pan
- Knife and cutting board
- Measuring spoons
- Oven mitts
Tips and Tricks for Perfect Philly Cheesesteak Baked Potatoes
- Choose the right potatoes: Russet potatoes are the best choice for baked potatoes because of their high starch content, which gives them a fluffy texture when baked.
- Don’t overcook the steak: If you’re using thinly sliced ribeye, be careful not to overcook it. It only needs a few minutes on the stovetop to brown. Overcooking can make the steak tough and chewy.
- Melt the cheese perfectly: For perfectly melted cheese, return the stuffed potatoes to the oven for a few minutes after adding the cheese. This will ensure it melts evenly and becomes nice and bubbly.
- Make it in advance: You can prepare the steak and veggie filling in advance and store it in the refrigerator. When you’re ready to serve, simply bake the potatoes and stuff them with the reheated filling.
Recipe Variations
Want to mix things up? Here are a few variations to try:
- Use ground beef: If you don’t have ribeye or prefer a more budget-friendly option, ground beef works just as well in this recipe. Just season it with Worcestershire sauce for that signature Philly cheesesteak flavor.
- Add mushrooms: If you’re a fan of mushrooms, sauté them along with the onions and peppers for an extra layer of flavor.
- Cheese options: While provolone is the traditional choice for a Philly cheesesteak, you can use mozzarella, cheddar, or even pepper jack for a little kick.
- Make it low-carb: For a low-carb option, skip the potato and serve the steak and veggies in a hollowed-out bell pepper or over a bed of cauliflower rice.
How to Store and Reheat Leftovers
If you have leftovers, Philly Cheesesteak Baked Potatoes store well for easy meals later:
- Refrigerate: Store any leftover baked potatoes in an airtight container in the refrigerator for up to 3 days. Make sure to store the filling and potatoes separately if you haven’t already stuffed them.
- Reheat: To reheat, warm the potatoes in the oven at 350°F (175°C) for about 10-15 minutes. You can also reheat in the microwave, but the oven helps keep the potatoes from getting too soggy.
- Freezing: You can freeze the steak filling for up to 3 months. Simply thaw in the fridge overnight and reheat in a skillet before stuffing into freshly baked potatoes.
Serving Suggestions for Philly Cheesesteak Baked Potatoes
These Philly Cheesesteak Baked Potatoes are hearty enough to serve on their own, but if you’re looking to round out the meal, here are a few ideas:
- Salad: A light side salad with a tangy vinaigrette pairs perfectly with the richness of the stuffed potatoes.
- Garlic bread: Serve with a slice of warm garlic bread for an extra indulgent side.
- Coleslaw: The cool, creamy crunch of coleslaw provides a refreshing contrast to the savory steak and cheese.