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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.

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)

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

Find it online: https://thefamilycooking.com/philly-cheesesteak-baked-potato/