When I first tried making this Philly cheesesteak baked potato, I knew I had to share it with you. Imagine a crispy, fluffy baked potato loaded with tender shaved steak, sautéed onions and peppers, then topped with a rich, creamy cheese sauce.
It’s the perfect comfort food mash-up that you’ll want to make over and over again. If you’re already a fan of hearty classics like Philly cheesesteak pasta, this recipe will soon become a favorite addition to your dinner lineup.
Ingredients
- 5 medium Russet potatoes
- 2 tablespoons oil
- 1 teaspoon salt
For the Cheese Sauce:
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon minced garlic
- 1 cup milk
- ½ cup ranch dressing
- 1 teaspoon dried chives
- 6 ounces Monterey Jack cheese
For the Filling:
- 1 onion, sliced thin
- 1 green bell pepper, sliced thin
- 14 ounces shaved steak
- 1 tablespoon Worcestershire sauce
- 1 teaspoon steak seasoning
- Salt and pepper to taste
Note: This recipe serves 5 people.
Variations
Want to switch things up? Here are some ideas to make this dish your own!
- Cheese Options: Use provolone or cheddar for a twist on the cheese sauce.
- Dairy-Free: Swap butter and milk with plant-based substitutes, and try vegan cheese.
- Spice It Up: Add jalapeños or a pinch of cayenne pepper for heat.
- Vegetarian: Replace the shaved steak with sautéed mushrooms or plant-based meat.
- Gluten-Free: Use cornstarch instead of flour to thicken the sauce.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
Equipment You Need
- Baking Sheet: For crisping up the potatoes perfectly.
- Small Saucepan: To whip up the cheese sauce.
- Skillet: Essential for sautéing the steak, onions, and peppers.
- Fork: To pierce and fluff the potatoes.
- Knife: For thinly slicing vegetables.
How to Make Philly Cheesesteak Baked Potato?
Here’s how to create this delicious, hearty dish step by step. The process is simple, and the result is so worth it.
Prepare the Potatoes
A crispy potato is the foundation of this dish, so don’t rush this step! Preheat your oven to 400°F. Wash the Russet potatoes and dry them well. Use a fork to poke several holes all over the potatoes. Rub them generously with oil and salt to help the skins crisp up while baking. Place them on a baking sheet and bake for about an hour, or until they’re fork-tender and fluffy on the inside.
Make the Cheese Sauce
While the potatoes are baking, it’s time to prepare the luscious cheese sauce. Melt butter in a small saucepan over medium heat. Whisk in the flour, stirring continuously to form a smooth roux. Add minced garlic and cook for another 30 seconds. Slowly pour in the milk, whisking constantly to eliminate lumps. Stir in ranch dressing and dried chives. Gradually add shredded Monterey Jack cheese, melting it into the sauce until smooth and creamy. Keep the sauce warm but on low heat.
Cook the Filling
Now comes the savory filling. Heat a skillet over medium-high heat and melt a bit of butter. Toss in the sliced onions and bell peppers, sautéing them until they’re soft and slightly caramelized. Remove the veggies and add the shaved steak to the same skillet. Sprinkle with Worcestershire sauce, steak seasoning, and some salt and pepper. Cook the steak quickly, stirring frequently, until browned. Mix the cooked onions and peppers back in with the steak at the end.
Assemble the Potatoes
Once the potatoes are out of the oven, use a sharp knife to slice them open lengthwise. Fluff the inside with a fork to create space for the toppings. Pile on the steak and veggie mixture generously, then drizzle the warm cheese sauce over the top. Serve immediately for the best experience!
Credit: girlcarnivore.com
Why You’ll Love This Recipe?
What makes this recipe so incredible? Here are a few reasons you’ll want to add it to your rotation.
- It’s a hearty, comforting meal-in-one.
- Packed with customizable ingredients to suit your taste.
- Great for feeding a small crowd or family dinner night.
- Simple to make with easy-to-find ingredients.
- Combines two comfort food classics into a single dish!
How to Serve Philly Cheesesteak Baked Potato?
For the most drool-worthy presentation, sprinkle some extra chives on top of the cheese sauce for a pop of green. You can also serve it with a side of sour cream if you want more creaminess or some hot sauce for spice lovers. While this dish is a standout on its own, you’ll enjoy similar hearty bites in recipes like Philly cheesesteak soup, perfect for colder days. Pair the baked potatoes with a green salad or steamed broccoli for a well-balanced meal.
Nutritional Information
Here’s what you’re eating when you enjoy this loaded potato marvel:
- Calories: 749
- Protein: 32g
- Carbohydrates: 50g
- Fat: 48g
Make Ahead and Storage
If you’re thinking of prepping this dish ahead, you’re in luck! The components can be made separately and assembled later without losing their charm.
- Refrigerate: Store baked potatoes and cheesesteak filling in airtight containers for up to 3 days. Keep the cheese sauce in a separate container.
- Freeze: The filling and sauce freeze well for up to 3 months. Thaw everything in the refrigerator before reheating.
- Reheat: Warm the potatoes in a 350°F oven for 15 minutes, and gently heat the filling and sauce on the stovetop or in the microwave until warmed through.
Tips for Making the Recipe
After experimenting with different approaches, here are my personal tips for perfect results every time:
- Don’t skip oiling and salting the potatoes; it’s the key to crispy skins.
- Shred the cheese yourself for a smoother, creamier sauce. Pre-packaged grated cheese often doesn’t melt as well.
- Pop your steak in the freezer for 20 minutes before slicing for easier, thinner cuts.
- Keep an eye on the steak while cooking—it browns fast and can become overcooked quickly.
- If you’re exploring other options for shaved beef dishes, try adding this recipe to your collection of steak recipes for variety.
Whether you’re enjoying it as a fun game-day snack or a complete dinner, this Philly cheesesteak baked potato is guaranteed to become a favorite in your recipe arsenal. Give it a try, and I promise, you’ll be coming back for seconds!
Philly Cheesesteak Baked Potato Recipe
Ingredients
- 5 medium Russet potatoes
- 2 tablespoons oil
- 1 teaspoon salt
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon minced garlic
- 1 cup milk
- ½ cup ranch dressing
- 1 teaspoon dried chives
- 6 ounces Monterey Jack cheese
- 1 onion sliced thin
- 1 green bell pepper sliced thin
- 14 ounces shaved steak
- 1 tablespoon Worcestershire sauce
- 1 teaspoon steak seasoning
- Salt and pepper to taste
Instructions
- A crispy potato is the foundation of this dish, so don’t rush this step! Preheat your oven to 400°F. Wash the Russet potatoes and dry them well. Use a fork to poke several holes all over the potatoes. Rub them generously with oil and salt to help the skins crisp up while baking. Place them on a baking sheet and bake for about an hour, or until they’re fork-tender and fluffy on the inside.
- While the potatoes are baking, it’s time to prepare the luscious cheese sauce. Melt butter in a small saucepan over medium heat. Whisk in the flour, stirring continuously to form a smooth roux. Add minced garlic and cook for another 30 seconds. Slowly pour in the milk, whisking constantly to eliminate lumps. Stir in ranch dressing and dried chives. Gradually add shredded Monterey Jack cheese, melting it into the sauce until smooth and creamy. Keep the sauce warm but on low heat.
- Now comes the savory filling. Heat a skillet over medium-high heat and melt a bit of butter. Toss in the sliced onions and bell peppers, sautéing them until they’re soft and slightly caramelized. Remove the veggies and add the shaved steak to the same skillet. Sprinkle with Worcestershire sauce, steak seasoning, and some salt and pepper. Cook the steak quickly, stirring frequently, until browned. Mix the cooked onions and peppers back in with the steak at the end.
- Once the potatoes are out of the oven, use a sharp knife to slice them open lengthwise. Fluff the inside with a fork to create space for the toppings. Pile on the steak and veggie mixture generously, then drizzle the warm cheese sauce over the top. Serve immediately for the best experience!
Notes
- Don’t skip oiling and salting the potatoes; it’s the key to crispy skins.
- Shred the cheese yourself for a smoother, creamier sauce. Pre-packaged grated cheese often doesn’t melt as well.
- Pop your steak in the freezer for 20 minutes before slicing for easier, thinner cuts.
- Keep an eye on the steak while cooking—it browns fast and can become overcooked quickly.
- Assemble just before serving for the best texture and flavor.
