Loaded Philly Cheesesteak Baked Potato
Transform a classic side into a mouthwatering main with this Loaded Philly Cheesesteak Baked Potato. Tender shaved steak, melted provolone, and sautéed peppers and onions are piled onto a fluffy baked potato and finished with a drizzle of tangy sour cream for a hearty dinner or game-day favorite.
Ingredients
- 4 large russet potatoes, washed
- 1 cup Real California sour cream
- 1-2 tablespoons Real California whole milk
- 1/4 cup Real California unsalted butter, divided
- 1 small green bell pepper, thinly sliced
- 1/2 small yellow onion, thinly sliced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 pound fresh shaved sirloin steak
- 2 cups shredded Real California provolone cheese
Instructions
- Preheat oven to 425°F and line a baking sheet with aluminum foil.
- Prick potatoes all over with a fork. Bake until potatoes are tender and a fork inserted easily comes out, 45 minutes to 1 hour.
- Split tops of potatoes open with a chef knife and fluff the potato flesh with a fork. Set aside.
- In a small bowl, combine sour cream and milk, adding more milk as needed, until the sour cream is pourable. Set aside.
- In a large skillet or on a griddle over medium-high heat, heat 1 tablespoon butter. Add peppers and onions and cook until tender, 3-4 minutes. Season with salt and pepper to taste. Transfer to a plate and set aside.
- Clean the skillet, then melt the remaining butter. Add steak and cook until fully cooked and lightly browned, 3-4 minutes. Season with salt and pepper to taste. Return vegetables to the skillet and toss to combine.
- Evenly top each potato with 1 tablespoon butter, the steak mixture, and cheese. Transfer to the oven and bake until cheese is melted, 2-3 minutes.
- Drizzle with the sour cream mixture and serve.
Cook’s Notes
Pricking the potatoes thoroughly before baking helps them cook evenly and prevents bursting. Thinning the sour cream with a little milk makes it easy to drizzle over the hot potatoes, and cleaning the skillet between the vegetables and steak keeps the flavors bright rather than muddled.
Ingredient Swaps
Swap the sirloin for shaved ribeye or leftover roast beef, and use mozzarella or sharp cheddar in place of provolone if that’s what you have on hand. Sweet potatoes can stand in for russets for a slightly sweeter, more nutrient-dense base.
Serving Suggestions
Serve alongside a simple green salad or crisp coleslaw to balance the richness of the cheese and butter. These potatoes also make a great game-day main paired with extra dipping sauces like ketchup or garlic aioli.
Storage & Reheating
Store leftover filling and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the potato in the oven or microwave until warmed through, then top with the reheated steak mixture and fresh cheese for best texture.
Common Questions
Can I make the baked potatoes ahead of time?
Yes, you can bake the potatoes up to a day in advance and refrigerate them, then reheat before adding the steak and cheese topping.
What cut of steak works best for this recipe?
Fresh shaved sirloin is ideal because it cooks quickly and stays tender, but shaved ribeye or ribeye steak thinly sliced also works well.
Can I make this recipe without an oven?
You can microwave the potatoes until tender and finish the cheese melt under a broiler or with a kitchen torch if you want to skip the long bake time.
