The Best Philly Cheesesteak Baked Potatoes

These Philly cheesesteak loaded baked potatoes are the perfect fusion of two comfort food classics. Juicy steak, gooey cheese sauce, and crispy baked potatoes come together for a mouthwatering twist!

Sometimes, classic dishes need a little remix, and that’s exactly how these Philly cheesesteak loaded potatoes came to life. I love fusing different recipes, and this dish combines the indulgence of loaded baked potatoes with the hearty, savory flavors of a Philly cheesesteak. Perfect for weeknight dinners or game day snacks, these potatoes are rich, satisfying, and unforgettable.

The History and Inspiration Behind Philly Cheesesteak and Loaded Potatoes:

The Philly cheesesteak hails from Philadelphia and dates back to the 1930s. This iconic sandwich was created by Pat and Harry Olivieri, who grilled beef with onions and served it in a roll. Over the years, the cheesesteak has evolved with the addition of melted cheese – provolone, Cheez Whiz, and American cheese being popular choices.

Loaded baked potatoes, on the other hand, have roots in American comfort food, where potatoes are stuffed with indulgent toppings like cheese, sour cream, and bacon. By combining the heartiness of Philly cheesesteak with the crispy, fluffy goodness of baked potatoes, this recipe offers the best of both worlds in one delicious bite.

What you’ll need:

For the Potatoes:

• Oil for coating
• 4 medium russet potatoes
• 1/4 large green bell pepper, sliced
• 1/4 large red bell pepper, sliced
• 1/4 large yellow onion, sliced
• 2 tbsp unsalted butter
• 12-14 oz shaved beef steak
• 1 tsp Creole seasoning
• 2 tsp garlic & herb seasoning (or 1 tsp garlic powder + 1 tsp Italian seasoning)
• 2 tsp Worcestershire sauce
• Salt and pepper to taste
• 1/4 cup shredded mozzarella cheese

For the Cheese Sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup milk
• 1/4 tsp salt
• 1/2 cup shredded white cheddar
• 1/2 cup shredded or sliced provolone (see notes)

How to prepare:

Bake the Potatoes:

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Use a fork to poke a few holes into each potato. Rub with olive oil and sprinkle generously with salt, pepper, and garlic & herb seasoning.
3. Place the potatoes on the baking sheet and bake for 45-60 minutes, or until fork-tender and crispy on the outside.

Prepare the Cheese Sauce:

1. In a small saucepan over low heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden.
2. Gradually add the milk while whisking continuously to prevent lumps. Cook until the mixture thickens and bubbles.
3. Remove from heat and stir in the white cheddar and provolone until fully melted and smooth. Set aside.

Cook the Steak and Veggies:

1. Heat a large skillet over medium heat and add 1 tbsp butter and 1 tbsp cooking oil.
2. Add the sliced onions and bell peppers. Cook for 2-3 minutes until softened. Remove from the skillet and set aside.
3. In the same skillet, add the remaining butter and oil. Add the shaved beef steak and let it cook undisturbed for 3-4 minutes to create a crust.
4. Season with Creole seasoning, garlic & herb seasoning, salt, and pepper. Stir in the Worcestershire sauce and return the peppers and onions to the skillet. Cook for 1-2 more minutes.

Assemble the Potatoes:

1. Slice open each baked potato and fluff the insides with a fork. Sprinkle with shredded mozzarella cheese.
2. Spoon the steak and vegetable mixture over the potatoes.
3. Drizzle with the warm cheese sauce and return to the oven for 10 minutes, or until the cheese is bubbly.
4. Serve immediately and enjoy the fusion of cheesesteak flavors in every bite!

Why This Recipe Works:

• Fusion Fun: Combines two beloved comfort foods into one incredible dish.
• Customizable: Easily adjust the toppings to suit your preferences.
• Hearty and Satisfying: A complete meal loaded with protein, veggies, and carbs.

These Philly cheesesteak loaded baked potatoes are a must-try when you’re craving something indulgent yet fun. Whether for a casual dinner or entertaining guests, this dish will quickly become a favorite on your table.

Print Recipe

Philly Cheesesteak Baked Potatoes

Ingredients

• oil for coating
• 4 medium russet potatoes
• 1/4 large green bell pepper, sliced
• 1/4 large red bell pepper, sliced
• 1/4 large yellow onion, sliced
• 2 tbsp butter, unsalted
• 12-14 oz shaved beef steak
• 1 tsp Creole seasoning seasoning
• 2 tsp garlic & herb unsalted seasoning or a tsp of garlic powder mixed with a tsp of Italian seasoning
• 2 tsp Worcestershire sauce
• salt and pepper to taste
• 1/4 cup shredded mozzarella cheese

For the cheese sauce:

• 2 tbsp butter unsalted
• 2 tbsp all purpose flour
• 1 cup milk
• 1/4 tsp salt
• 1/2 cup white cheddar shredded
• 1/2 cup provolone shredded or slices (see notes)

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper . Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with salt, pepper and unsalted garlic and herb seasoning. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crispy.
• Slice open each potato, fluff the insides before adding mozzarella cheese and sauce. Return to oven for 10 minutes or until cheese has melted.
• Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Add the onions and peppers and cook for 2-3 minutes or until the veggies have softened. Remove from pan and set aside.
•  In the same pan add another tablespoon of oil and butter. Add the shaved beef steak to the pan and leave undisturbed for 3-4 minutes to build a nice crust on the steak. Season with salt and pepper as it cooks.
•  Return the onions/pepper mix back to the pan. Season with creole and herb seasoning. Add the worcestershire sauce and cook for 1-2 minute. Assemble by adding steak to baked potato and topping with more cheese sauce. Serve immediately and enjoy!

For the cheese sauce:

• Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
• Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.
• Remove sauce immediately upon bubbling.
• Add 1/2 cup of shredded white cheddar & 1/2 cup shredded or sliced provolone (see notes)

Notes

• Cheese Choices: Provolone melts beautifully, but you can also use American cheese or Cheez Whiz for a more authentic Philly flavor.
• Potato Size: If using larger potatoes, adjust the baking time accordingly. Larger potatoes may take up to 75 minutes to fully cook.
• Vegetable Variations: Feel free to add mushrooms or jalapeños for extra flavor and texture.