Print

Ultimate Philly Cheesesteak Beef Baked Potatoes Recipe

Print Recipe

Experience the perfect fusion of a classic Philly Cheesesteak and a fluffy baked potato with these Ultimate Philly Cheesesteak Loaded Baked Potatoes. Each bite is a delightful explosion of savory beef, caramelized onions, and gooey cheese, all nestled in a crispy potato skin.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 pound thinly sliced beef (ribeye, sirloin, or shaved steak)
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, sliced into thin strips
  • 2 tablespoons olive oil (for sautéing)
  • 2 tablespoons butter (for cheese sauce)
  • 2 tablespoons all-purpose flour (for cheese sauce)
  • 1 ½ cups milk (whole milk works best for creaminess)
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 ½ cups provolone cheese
  • Salt (to taste)
  • Freshly cracked black pepper (to taste)
  • Garlic powder (to taste)
  • Pinch of dried oregano (optional)
  • Coarse sea salt (for potato skins)

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the large Russet potatoes thoroughly under cold water and pat them dry. Prick each potato several times with a fork, rub with olive oil, and sprinkle with coarse sea salt. Bake directly on the oven rack for about 60-90 minutes until tender.
  2. While the potatoes are baking, heat a large skillet over medium-high heat with a tablespoon of olive oil. Add the thinly sliced onions and green bell peppers, sautéing for about 8-10 minutes until softened and slightly caramelized. Remove from the pan and set aside.
  3. Increase the heat to high in the same skillet. Add another tablespoon of oil if needed and add the thinly sliced beef in a single layer. Sear undisturbed for 1-2 minutes, then break apart and cook until just cooked through, about 2-3 more minutes. Season with salt, pepper, and garlic powder. Return the sautéed onions and peppers to the pan and stir to combine.
  4. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes to create a roux. Gradually whisk in 1 ½ cups of milk until smooth and bring to a gentle simmer until thickened. Stir in 1 ½ cups of shredded cheddar and provolone cheese until melted and smooth. Season with salt and pepper.
  5. Carefully slice each baked potato lengthwise down the middle, leaving the bottom intact. Fluff the inside flesh and optionally add butter or sour cream. Spoon the beef and veggie mixture into the opened potato and drizzle with the warm cheese sauce. If using sliced cheese, lay slices over the beef and melt in the oven or with a kitchen torch.
  6. Garnish with fresh chopped parsley or chives and serve immediately.

Nutrition

Keywords: For the best results, ensure the beef is sliced paper-thin. Use a mix of cheeses for a richer flavor, and consider adding Worcestershire sauce for extra depth. Leftover components can be stored separately in the fridge for a few days.

Find it online: https://crumella.com/ultimate-philly-cheesesteak-beef-baked-potatoes-recipe/