Quick skillet steak with onions, peppers and mushrooms piled over a baked russet potato, finished with melted provolone — this Loaded Philly Cheesesteak Baked Potato is a hearty, satisfying meal for anyone who loves meat and potatoes.
Loaded Philly Cheesesteak Baked Potato
Loaded baked potatoes are fast, flexible and perfect for weeknight dinners. If you like this idea, other favorites include Loaded Turkey Chili Baked Potato, Broccoli and Cheese Twice Baked Potato, and Sloppy Joe Baked Sweet Potatoes.
I finally tried this idea for dinner and it came together in about 20 minutes. I used full-fat provolone so the cheese would melt beautifully — after all, this is a cheesesteak. If you prefer, reduced-fat provolone will work and will trim a point per serving on some point-based plans.
Can you make this with a sweet potato? Of course. I chose russet potatoes because their fluffy interior pairs well with steak. White potatoes have gotten a bad reputation as a starchy “white” food, but when baked (not drowned in butter or deep fried), they can be a healthy option. A baked potato offers fiber and several vitamins and minerals, and it’s a naturally satisfying base for many toppings. Tip: potatoes sold in bags are often smaller—about 5–6 ounces each—so plan accordingly when choosing russets.
Recipe at a Glance
- Yield: 4 servings
- Serving size: 1 potato with toppings
- Cook time: 20 minutes
- Total time: 20 minutes
- Calories: about 390 per serving
- Average rating: 5 from 9 votes
Ingredients
- 4 russet potatoes (about 5½ oz each), washed and dried
- 1/2 lb thin-sliced beef round (sandwich steaks), sliced into thin strips
- Salt and freshly cracked black pepper, to taste
- Garlic powder, to taste
- 1/2 medium onion, sliced into long 1/4″ strips
- 1/2 red bell pepper, thinly sliced into 1/4″ strips
- 1/2 green bell pepper, thinly sliced into 1/4″ strips
- 1/2 teaspoon olive oil
- 8 oz sliced mushrooms
- Cooking spray
- 4 slices provolone cheese (one per potato)
Instructions
- Poke holes in the potatoes with a fork. Microwave on the baked potato setting until soft and cooked through (about 8–10 minutes on high for four potatoes). If you don’t have a microwave, bake at 400°F for about 45 minutes.
- Meanwhile, slice the beef into thin strips and season with salt, garlic powder and fresh pepper. Heat a large skillet over high heat. When very hot, spray with cooking spray and add half the beef. Cook 1 minute, then turn and cook another 30 seconds. Transfer to a plate.
- Repeat with the remaining beef: spray the skillet, add the steak, cook 1 minute, turn and cook 30 more seconds. Add to the plate with the first portion.
- Return the skillet to high heat, spray again and add the onions and peppers. Season with salt and pepper and cook about 2–3 minutes total, turning once, until the onions are golden. Remove and combine with the steak.
- Lower heat to medium, add 1/2 teaspoon olive oil and the mushrooms. Season with salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook about 3 minutes total, turning once, until tender. Add mushrooms to the steak and vegetables and stir to combine.
- Split each potato lengthwise down the center. Divide the steak and vegetable mixture evenly among the potatoes and top each with a slice of provolone.
- Place the potatoes under the broiler just until the cheese melts—watch closely to avoid burning—and serve immediately.
Nutrition Summary (approx. per serving)
- Calories: 390 kcal
- Carbohydrates: 44 g
- Protein: 26 g
- Fat: 13 g (Saturated fat ~5 g)
- Cholesterol: ~56 mg
- Sodium: ~293 mg
- Fiber: 4 g
- Sugar: 3 g
Tips and Variations
- Cheese: Use provolone for an authentic flavor, but American, cheddar or a melty reduced-fat slice also work.
- Potato choice: Russets are classic for baking because of their fluffy texture; swap for sweet potatoes if you prefer a sweeter, more nutrient-dense option.
- Make ahead: Cook the steak and vegetables in advance, refrigerate, then reheat and assemble when ready to serve.
- Stovetop-only: If you don’t want to use the broiler, cover the assembled potatoes and warm on low until cheese melts.
If you make this Loaded Philly Cheesesteak Baked Potato, please leave a rating and a short comment so others can see how it worked for you. Enjoy!