Cheesesteak Potato Bake (Print)
Cheesesteak Potato Bake packs savory steak, sautéed veggies, and loads of melty cheese into a loaded potato. It's a warm, filling choice for anytime hunger strikes!
# Ingredients:
01 -
4 big russet potatoes, cleaned.
02 -
1 pound of thinly shaved ribeye or sirloin.
03 -
1 sliced green bell pepper.
04 -
1 onion, thinly sliced.
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1 tablespoon of olive oil.
06 -
8 slices of provolone cheese.
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1 tablespoon of butter.
08 -
Salt and black pepper to your liking.
09 -
Parsley, freshly chopped, for topping.
# Steps:
01 -
Turn your oven on to 400°F (200°C) and let it warm up.
02 -
Poke the potatoes with a fork a few times and bake them for 45–60 minutes, or until soft inside.
03 -
Pour olive oil into a pan and heat it on medium. Toss in the onion and bell pepper, then cook until they're tender, around 5–7 minutes.
04 -
Using the same pan, cook the steak for about 3–5 minutes to brown it nicely. Sprinkle on some salt and pepper for flavor.
05 -
Cut the baked potatoes down the center and remove a bit of the inside to make room for stuffing.
06 -
Layer a slice of provolone inside each potato, fill with the steak and vegetables, then place another cheese slice on top.
07 -
Pop the stuffed potatoes back into the oven for 5–10 minutes until the cheese turns melty and gooey.
08 -
Finish with a sprinkle of parsley, then dig in while it's hot.
# Notes:
01 -
This meal mixes Philly cheesesteak goodness with the coziness of baked potatoes, making it filling and tasty.
02 -
Switch out provolone with mozzarella or cheddar for a fun twist on the flavors.