Philly Cheesesteak Baked Potato
Ingredients (2 potatoes)
2 large baking potatoes
250–300 g thinly sliced steak (ribeye or sirloin)
1 small onion, thinly sliced
1 bell pepper (green or yellow), thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt & black pepper
4–6 slices provolone cheese or 1 cup shredded mozzarella
Optional: mushrooms, hot sauce, parsley
Instructions
1. Bake the Potatoes
Preheat oven to 200°C (400°F).
Wash potatoes, dry, poke with a fork.
Rub with oil + salt.
Bake 60–70 minutes until soft.
Shortcut: Microwave 10–12 minutes until tender.
2. Cook the Steak & Veggies
1. Heat a pan with butter + olive oil.
2. Add onions and peppers → sauté 6–7 minutes until soft.
3. Add sliced steak, garlic powder, paprika, salt & pepper.
4. Cook 3–5 minutes until the steak is browned (don’t overcook!).
5. Mix everything together and set aside.
3. Assemble
Slice baked potatoes open.
Fluff the inside with a fork.
Add a slice of provolone (optional) for extra melt inside.
Spoon the Philly steak mixture into each potato.
Top with more provolone or mozzarella.
4. Broil
Put potatoes back in the oven under broil/grill for 3–5 minutes until cheese is bubbly and golden.
Serve With
