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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.