Philly Cheesesteak Baked Potato

Why You’ll Love This Recipe

This recipe delivers big flavor with minimal effort. It’s perfect for using up leftover steak or turning a simple baked potato into a complete meal. Each bite combines tender beef, melted cheese, sautéed peppers and onions, and creamy potato for a comforting, crave-worthy experience. Plus, it’s easy to scale up for meal prep or family dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large russet potatoes
• Thinly sliced steak (ribeye, sirloin, or deli roast beef)
• Green bell pepper (sliced)
• Yellow onion (sliced)
• Mushrooms (optional, sliced)
• Provolone cheese or cheese sauce
• Olive oil or butter
• Garlic powder
• Salt and pepper
• Sour cream and fresh parsley (optional for garnish)

Directions

1. Preheat oven to 400°F (200°C). Scrub potatoes clean, pierce with a fork, and bake for 45–60 minutes until fork-tender.
2. While potatoes bake, heat olive oil in a skillet over medium heat.
3. Sauté sliced onions, peppers, and mushrooms (if using) until soft and caramelized. Remove from skillet and set aside.
4. Add steak to the same skillet and cook until just browned. Season with salt, pepper, and garlic powder.
5. Once potatoes are done, slice them open lengthwise and fluff the insides with a fork. Add a small pat of butter if desired.
6. Fill each potato with steak, sautéed vegetables, and top with provolone slices or warm cheese sauce.
7. Return to the oven for 5–10 minutes to melt the cheese, if needed.
8. Garnish with sour cream and chopped parsley if desired. Serve hot.

Servings and timing

This recipe makes 4 servings.
Preparation time: 15 minutes
Cook time: 50–60 minutes
Total time: 1 hour 15 minutes

Variations

• Chicken Cheesesteak: Use thinly sliced grilled or shredded chicken instead of beef.
• Spicy Style: Add jalapeños or a drizzle of hot sauce for extra heat.
• Loaded Version: Add crispy bacon bits, sautéed mushrooms, or caramelized garlic.
• Low-Carb Option: Use the filling over roasted cauliflower instead of a potato.
• Cheese Swap: Try mozzarella, cheddar, or a creamy homemade cheese sauce.
• Mini Version: Use small potatoes for appetizer-sized cheesesteak bites.

Storage/Reheating

Store leftover baked potatoes in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 350°F (175°C) for 15–20 minutes or microwave for 2–3 minutes until heated through.
For best results, reheat toppings separately and reassemble before serving.

FAQs

What’s the best steak for this recipe?

Ribeye is the classic choice, but sirloin or thinly sliced deli roast beef also works well.

Can I microwave the potatoes instead of baking?

Yes, microwave on high for 5–7 minutes per potato, turning halfway through. The skin won’t be as crispy, but it’s quicker.

Can I make this ahead of time?

Yes, prepare the components ahead and assemble just before serving for best texture.

What type of cheese works best?

Provolone, American, or cheese sauce are great options that melt well and complement the steak.

How do I make it vegetarian?

Use sautéed mushrooms, onions, and bell peppers with a veggie cheese alternative.

Are these freezer-friendly?

Baked potatoes can be frozen, but the texture may change. It’s best to freeze the filling and make fresh potatoes when ready.

Can I add other toppings?

Absolutely. Try hot sauce, crispy onions, sour cream, or even pickled jalapeños.

Is this meal kid-friendly?

Yes! Kids love the cheesy, savory flavors. Just adjust the toppings to suit their preferences.

How can I speed up prep?

Use pre-cooked steak or deli roast beef and microwave the potatoes for a quicker version.

What sides go well with this dish?

A side salad, steamed broccoli, or coleslaw balances the richness of the baked potato.

Conclusion

Philly Cheesesteak Baked Potatoes are a delicious, filling, and easy-to-make twist on a traditional favorite. Whether you’re looking for a satisfying weeknight dinner or an impressive dish to serve guests, this recipe delivers bold flavor and classic comfort in every bite. Once you try it, it’s sure to become a regular on your menu.

Philly Cheesesteak Baked Potato

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A hearty twist on classic Philly cheesesteak, this recipe fills fluffy baked potatoes with tender steak, sautéed peppers and onions, and melted provolone cheese for a comforting, flavor-packed meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking & Sautéing
• Cuisine: American
• Diet: Halal

Ingredients

1. 4 large russet potatoes
2. 1 lb (450g) thinly sliced steak (ribeye, sirloin, or deli roast beef)
3. 1 green bell pepper, sliced
4. 1 medium yellow onion, sliced
5. 1 cup mushrooms, sliced (optional)
6. 4–6 slices provolone cheese or 1 cup cheese sauce
7. 2 tbsp olive oil or butter
8. 1/2 tsp garlic powder
9. Salt and black pepper, to taste
10. Sour cream and fresh parsley, for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C). Scrub potatoes, pierce with a fork, and bake 45–60 minutes until fork-tender.

1. Heat olive oil in a skillet over medium heat. Sauté onions, peppers, and mushrooms (if using) until soft and caramelized. Remove and set aside.
2. In the same skillet, cook steak until just browned. Season with garlic powder, salt, and pepper.
3. When potatoes are done, slice them open lengthwise and fluff the insides with a fork. Add a pat of butter if desired.
4. Fill each potato with steak and sautéed vegetables. Top with provolone slices or warm cheese sauce.
5. Return potatoes to the oven for 5–10 minutes to melt the cheese if needed.
6. Garnish with sour cream and parsley. Serve hot.

Notes

1. Use ribeye for authentic flavor, but sirloin or deli beef also work well.
2. Swap steak for chicken to make a chicken cheesesteak version.
3. Add jalapeños or hot sauce for a spicy twist.
4. Top with crispy bacon or caramelized garlic for a loaded version.
5. Microwave potatoes for a faster method (5–7 minutes per potato).

Nutrition

• Serving Size: 1 stuffed potato
• Calories: 520
• Sugar: 5g
• Sodium: 720mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 85mg