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Get a load of this mashup—Philly cheesesteak meets loaded baked potato. Melted cheese, juicy steak, sautéed peppers, and onions—all snug inside a hot baked potato. It's filling, packed with flavor, and great any night of the week.
INGREDIENTS- Fresh parsley: a sprinkle for a fresh finish
- Provolone cheese: 8 slices, melts nicely for that gooey bite
- Onion: 1 sliced up for sweet, savory goodness
- Butter: 1 tbsp, brings extra flavor to potatoes
- Baking potatoes: 4 big ones, poked with a fork
- Salt and pepper: just enough to make everything pop
- Green bell pepper: 1, sliced for crunch and color
- Olive oil: 1 tbsp, to sauté the veggies
- Ribeye or sirloin steak: 1 lb, sliced thin—it gives you all that beefy taste
- Step 8:
- Top everything with chopped parsley and dig in while it's warm.
- Step 7:
- Pop those potatoes back in the oven for about 5-10 minutes—let the cheese bubble up and melt.
- Step 6:
- Drop a slice of provolone into each potato, fill them up with steak, peppers, and onions, and then set another cheese slice on top.
- Step 5:
- Take your baked potatoes, slice them open, and scoop out a little of the inside to make room for all the good stuff.
- Step 4:
- With the veggies out, toss the steak into that skillet. Brown for 3-5 minutes, sprinkle a little salt and pepper on there.
- Step 3:
- Heat some oil in a pan—throw in your onions and bell pepper. Let them soften up for 5-7 minutes.
- Step 2:
- Poke holes in your potatoes and bake 'em for about 45 to 60 minutes till they're nice and soft.
- Step 1:
- Set your oven to 400°F (that’s 200°C) to get things started.
- If you have leftovers, stash them in a sealed container and stick 'em in the fridge—warm up in the oven or zap in the microwave later.
- Best enjoyed right away, when the cheese is still oozy and everything's piping hot.
- If you're craving extra flavor, brush some garlic butter inside the potato before you add anything else.
- Try different cheeses if you want—cheddar and mozzarella taste great with all these toppings too.
Chef Secrets
- Michael Symon says if you can, grab thin ribeye for serious tenderness and big flavor—but sirloin also gets the job done if you're watching your wallet.
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