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!