Loaded Philly Cheesesteak Baked Potato
By Sue Lau | Palatable Pastime
A loaded Philly cheesesteak baked potato might be the best toppings for a dinner entree baked potato ever. I know I think so!
It’s #ImprovCookingChallenge time again, where bloggers are challenged to create a recipe combining two different ingredient and for February those happen to be steak and potatoes. So for me the logical choice was to smash up a good steak with a good potato (as I do adore both!)
I am not from Philadelphia (nor have I had the chance to visit there yet) so I am a bit late to the game when it comes to adoring the cheesesteak. I remember the first time I had one, which was when the St. Louis Centre urban shopping mall opened back in 1985 (the mall itself is under redevelopment as I understand it) and a visit to the food court brought me into the orbit of the Steak Escape food kiosk. Everyone wanted one, so we did, also becoming addicts of the thinly sliced steaks sizzling on the flatiron grill with veggies such as green peppers, onion, and mushrooms, topped with provolone cheese.
Knowing there is quite the debate over using provolone cheese or cheese whiz on the potato, I have to side with the provolone on bread, but for a topped potato, love the cheese sauce, as it finds it’s way into all the nooks and crannies of the toppings and potato. The same way I love a potato with lots of butter, sour cream, and freshly snipped chives as a side for a grilled ribeye steak.
I do love cooking my potatoes for the full 75 mins, and sometimes even a few minutes longer, because I want my potatoes to be cooked, soft and fluffy inside. To me, there isn’t much worse than a waxy baker. That stuff is for potato salad. My potatoes were pretty big, so the amount you can top will probably vary. You can easily do a lot more potatoes if you use the smaller Russets from a 5-10 pound economy bag. For these, I hand picked from the loose potatoes, since I like them evenly shaped.
I do like the three kinds of veg: onions, mushrooms and green peppers, but you can adjust those as well, since everyone is going to want their own custom combination. But plenty of steak for everyone! Oh, and put a little cheese sauce into the bottom of the potato so you don’t run out after a few bites.
Philly Cheesesteak Stuffed Baked Potato
- 4 large russet potatoes
- 2 tablespoons oil
- 8 ounces mushrooms, sliced
- 1 large onion, sliced
- 1 green pepper, sliced
- 15 ounce jar cheddar cheese dip
- 1 pound shaved beef ribeye steak
- salt and black pepper (to taste)
- 1/2 teaspoon garlic powder
- 1 cup sliced pickled banana peppers
- 2 tablespoons oil
- 1 teaspoon Worcestershire sauce
- Bake potatoes at 375°F for 75 minutes or until fork tender.
- Heat oil in a skillet and saute the mushrooms, onions and peppers until tender; set aside.
- Season steak with salt, pepper and garlic powder.
- Cook steak in the skillet until browned, drizzling with Worcestershire sauce.
- Heat cheese dip.
- Split potatoes and top with cheese dip, steak, cooked veggies, and banana peppers.
From the kitchen of palatablepastime.com
#ImprovCookingChallenge: Steak & Potatoes
More Steak & Potato Recipes:
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