Introduction:
If you’re a fan of the classic Philly cheesesteak, you’re going to love this twist! Combining the rich, savory flavors of a Philly cheesesteak with the comfort of a baked potato, this dish is perfect for a hearty meal. The crispy-on-the-outside, fluffy-on-the-inside baked potato acts as the perfect vessel for the tender steak, sautéed onions, bell peppers, and gooey melted provolone cheese. It’s not only delicious but also easy to make, making it an ideal weeknight dinner or a crowd-pleasing game-day dish.
Ingredients:
- 4 large russet potatoes
- 1 pound flank steak, thinly sliced
- 1 medium onion, thinly sliced
- 1 bell pepper (any color), thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup provolone cheese, shredded (or your cheese of choice)
- Chopped fresh parsley (for garnish)
Preparation:
Step 1: Preheat your oven to 425°F (220°C). Scrub the russet potatoes clean and pierce each one several times with a fork to allow steam to escape during baking.
Step 2: Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the skins are crispy and the potatoes are tender when pierced with a fork. Alternatively, if you’re short on time, microwave the potatoes on high for 10-12 minutes, turning halfway through to ensure even cooking.
Step 3: While the potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Step 4: Add the thinly sliced flank steak to the skillet with the onions and peppers. Season with garlic powder, salt, and pepper. Cook the steak for an additional 5-7 minutes, or until it reaches your desired level of doneness. Stir frequently to combine the flavors.
Step 5: Once the potatoes are done, carefully remove them from the oven. Slice each potato open lengthwise and use a fork to fluff up the insides, making space for the filling.
Step 6: Spoon a generous portion of the steak and sautéed vegetable mixture into each potato, spreading it evenly across the top.
Step 7: Sprinkle the shredded provolone cheese (or any cheese of your choice) over the steak and vegetable mixture. Place the stuffed potatoes back into the oven for 5-7 minutes, or until the cheese is fully melted and bubbly.
Step 8: Remove the Philly Cheesesteak Baked Potatoes from the oven and garnish with chopped fresh parsley. Serve immediately while hot, and enjoy this hearty, cheesy comfort meal.
Cooking Notes:
- Steak Substitution: You can substitute flank steak with ribeye, sirloin, or even thinly sliced roast beef for a more traditional Philly cheesesteak flavor.
- Cheese Options: While provolone is the classic cheese for a Philly cheesesteak, feel free to experiment with mozzarella, cheddar, or even American cheese for a creamier result.
- Vegetarian Version: For a meatless version, substitute the steak with sautéed mushrooms or a plant-based meat alternative.
- Speed it up: Microwave the potatoes for faster prep and use pre-cooked steak slices to cut down on cooking time.
Serving Suggestions:
- Pair these Philly Cheesesteak Baked Potatoes with a crisp green salad or roasted vegetables for a complete meal.
- Serve with a side of garlic bread or breadsticks to soak up any extra cheese and juices.
- Add a drizzle of steak sauce, ketchup, or even hot sauce for extra flavor and heat.
Tips:
- Slicing the Steak: To make slicing easier, place the flank steak in the freezer for 15-20 minutes before cutting. This will firm up the meat and allow for thinner slices.
- Crispier Potatoes: For an extra crispy potato skin, rub the potatoes with olive oil and sprinkle with salt before baking.
- Make Ahead: You can prepare the steak and vegetable mixture ahead of time and store it in the refrigerator. When ready to serve, just reheat and assemble the baked potatoes with the cheese and bake until melted.
Prep Time:
15 minutes
Cooking Time:
1 hour
Total Time:
1 hour 15 minutes
Nutritional Information (per serving):
- Calories: 550 kcal
- Protein: 36g
- Fat: 25g
- Carbohydrates: 45g
- Sodium: 700mg
Conclusion:
These Philly Cheesesteak Baked Potatoes are the ultimate comfort food fusion! They combine the hearty flavors of a traditional cheesesteak with the warm, satisfying base of a baked potato. Perfectly seasoned steak, caramelized onions, and melted provolone come together to create an unforgettable meal that’s perfect for any occasion. Whether you’re serving them up for a weeknight dinner or a fun weekend gathering, this dish is sure to be a hit with family and friends.
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Philly Cheesesteak Baked Potato Recipe
- Total Time: 1 hour 15 minutes
Ingredients
- 4 large russet potatoes
- 1 pound flank steak, thinly sliced
- 1 medium onion, thinly sliced
- 1 bell pepper (any color), thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup provolone cheese, shredded (or your cheese of choice)
- Chopped fresh parsley (for garnish)
Instructions
Step 1: Preheat your oven to 425°F (220°C). Scrub the russet potatoes clean and pierce each one several times with a fork to allow steam to escape during baking.
Step 2: Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the skins are crispy and the potatoes are tender when pierced with a fork. Alternatively, if you’re short on time, microwave the potatoes on high for 10-12 minutes, turning halfway through to ensure even cooking.
Step 3: While the potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Step 4: Add the thinly sliced flank steak to the skillet with the onions and peppers. Season with garlic powder, salt, and pepper. Cook the steak for an additional 5-7 minutes, or until it reaches your desired level of doneness. Stir frequently to combine the flavors.
Step 5: Once the potatoes are done, carefully remove them from the oven. Slice each potato open lengthwise and use a fork to fluff up the insides, making space for the filling.
Step 6: Spoon a generous portion of the steak and sautéed vegetable mixture into each potato, spreading it evenly across the top.
Step 7: Sprinkle the shredded provolone cheese (or any cheese of your choice) over the steak and vegetable mixture. Place the stuffed potatoes back into the oven for 5-7 minutes, or until the cheese is fully melted and bubbly.
Step 8: Remove the Philly Cheesesteak Baked Potatoes from the oven and garnish with chopped fresh parsley. Serve immediately while hot, and enjoy this hearty, cheesy comfort meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 550 kcal
- Sodium: 700mg
- Protein: 36g