Description
A deliciously hearty dish that combines the classic flavors of a Philly cheesesteak with a perfectly baked potato. Topped with savory steak, sautéed vegetables, and melted provolone cheese, it’s a comforting meal that’s sure to satisfy.
Ingredients
Scale
- 4 large baking potatoes
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon olive oil
- 8 slices provolone cheese
- Salt and pepper to taste
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and bake directly on the oven rack for 45-60 minutes, or until tender.
- Cook the Steak: While the potatoes are baking, heat olive oil in a skillet over medium-high heat. Add the thinly sliced steak and cook until browned and cooked through. Season with salt and pepper. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced bell pepper and onion. Cook until softened, about 5-7 minutes.
- Assemble the Toppings: Once the potatoes are done baking, slice them open and fluff the insides with a fork. Add a pat of butter to each potato.
- Top the Potatoes: Evenly distribute the cooked steak, sautéed peppers, and onions over each baked potato. Place 2 slices of provolone cheese on top of each potato.
- Melt the Cheese: Return the loaded potatoes to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle with chopped fresh parsley. Serve hot and enjoy!
Notes
For extra flavor, you can add sautéed mushrooms or a drizzle of steak sauce on top. These loaded baked potatoes make a perfect meal or a hearty side dish!
- Prep Time: 10 minutes
- Cook Time: 60 minutes