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Crispy Philly Cheesesteak Stuffed Baked Potatoes Easy Recipe

Crispy Philly Cheesesteak Stuffed Baked Potatoes - featured image
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A comforting and flavorful twist on classic Philly cheesesteak, stuffed inside crispy baked Russet potatoes with sautéed onions, bell peppers, ribeye steak, and melted provolone cheese.

Ingredients

Scale
  • 4 large Russet potatoes, scrubbed and dried
  • 1 pound ribeye steak or thinly sliced beef, trimmed and sliced thin
  • 8 slices provolone cheese
  • 1 medium yellow onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • Salt and black pepper, to taste
  • 1 tablespoon Worcestershire sauce (optional)
  • Small handful fresh parsley, chopped (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Scrub Russet potatoes clean and pat dry.
  2. Prick each potato a few times with a fork, rub the skins with olive oil and sprinkle with salt. Place on a baking sheet and bake for 50-60 minutes, turning once halfway, until skins are crisp and a skewer slides in easily.
  3. While potatoes bake, heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat.
  4. Add sliced onions and bell peppers, sauté for 5-7 minutes until softened and slightly caramelized. Stir in minced garlic for the last minute.
  5. Remove veggies from pan. Add thinly sliced steak to the same skillet. Season with salt, pepper, and Worcestershire sauce.
  6. Cook steak for 3-5 minutes, stirring occasionally until just browned but still tender. Return veggies to pan and mix to combine. Keep warm on low heat.
  7. Once potatoes are baked, remove from oven and let cool slightly. Cut each potato in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving a ¼-inch border of potato in the skin.
  8. Lightly mash the scooped potato flesh, seasoning with salt and pepper. Optionally stir in a little butter or cream for richness.
  9. Stuff each potato skin generously with mashed potato, then top with the steak and veggie mixture.
  10. Place two slices of provolone cheese over each stuffed potato, then return to oven for 5-7 minutes until cheese is melted and bubbly.
  11. For extra crispiness, broil for 1-2 minutes, watching carefully to avoid burning the cheese.
  12. Remove from oven, garnish with chopped parsley, and serve hot.

Notes

For crispier skins, flip potatoes halfway through baking or use a wire rack on the baking sheet. To speed up baking, microwave potatoes before oven baking but oven-only yields best texture. Keep potato skins thick enough to hold filling. Slice steak thinly against the grain for tenderness. Broil stuffed potatoes briefly for crispy cheese but watch closely to avoid burning. Vegetarian and dairy-free substitutions are possible.

Nutrition

Keywords: Philly cheesesteak, stuffed baked potatoes, crispy potato skin, ribeye steak, provolone cheese, comfort food, easy dinner, weeknight meal

Find it online: https://wigglebite.com/crispy-philly-cheesesteak-stuffed-baked-potatoes-easy-recipe/