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!
