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