I’m so happy to share this Loaded Philly Cheesesteak Baked Potato recipe with you because it is the ultimate comfort food for potato lovers. You get a fluffy baked potato topped with juicy steak, sweet onions, colorful peppers, and tender mushrooms. Everything is finished with melty provolone cheese that makes each bite extra cozy. It is quick, filling, and perfect for an easy weeknight dinner.
Level: Easy
Total Time: about 20 minutes
Prep Time: about 10 minutes
Cook Time: about 10 minutes
Yield: 4 servings
Course: Dinner
Cuisine: American
I still remember the first time I made a loaded baked potato like this at home. The smell of sizzling steak and onions made my kitchen feel so warm and inviting.
This recipe is like a Philly cheesesteak, but served right on top of a baked potato instead of a sandwich roll. You get tender beef strips, soft veggies, and gooey melted cheese all piled high.
It is a great choice when you want something fast, hearty, and fun to serve for dinner or even lunch.
How to Make Loaded Philly Cheesesteak Baked Potato
This dish brings together classic cheesesteak flavors with a cozy potato base. Here’s how it all comes together:
• Cook the potatoes until soft and fluffy
• Slice the beef into thin strips and season it simply
• Sear the steak quickly in a hot skillet
• Cook onions and peppers until golden and sweet
• Sauté mushrooms until tender and juicy
• Pile the steak and veggies on top of each potato
• Add a slice of provolone cheese over everything
• Melt the cheese under the broiler until bubbly
It is a quick skillet meal with big flavor and a very fun baked potato twist.
Ingredients
• 4 russet potatoes (about 5 to 6 ounces each), washed and dried
• 1/2 pound thin sliced beef round sandwich steaks
• Salt and fresh cracked pepper, to taste
• Garlic powder, to taste
• 1/2 medium onion, sliced into long strips
• 1/2 red bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 teaspoon olive oil
• 8 ounces sliced mushrooms
• Cooking spray (for the skillet)
• 4 slices provolone cheese
Directions
- Cook the Potatoes:
- Poke a few holes in each potato with a fork.
- Microwave on the baked potato setting until soft, about 8 to 10 minutes.
- If you do not have a microwave, bake at 400°F for about 45 minutes.
- Prepare the Steak:
- Slice the beef into thin strips if needed.
- Season with salt, pepper, and a little garlic powder.
- Sear the First Batch of Steak:
- Heat a large skillet over high heat until very hot.
- Spray with cooking spray and add half of the steak.
- Cook for about 1 minute, flip, then cook 30 seconds more.
- Move the steak to a plate.
- Cook the Second Batch of Steak:
- Spray the skillet again and cook the rest of the steak the same way.
- Add it to the plate with the first batch.
- Cook the Onions and Peppers:
- Spray the skillet again and add the onions and peppers.
- Season with a pinch of salt and pepper.
- Cook for about 2 to 3 minutes, until the onions start turning golden.
- Sauté the Mushrooms:
- Lower the heat to medium and add the olive oil.
- Add the mushrooms, season lightly, and spray the tops with cooking spray.
- Cook about 3 minutes total, flipping halfway through, until tender.
- Combine the Filling:
- Add the steak, onions, peppers, and mushrooms together in one dish.
- Stir so everything is mixed evenly.
- Stuff the Potatoes:
- Slice each potato down the middle lengthwise.
- Spoon the steak and veggie mixture over each potato.
- Melt the Cheese:
- Place one slice of provolone on top of each stuffed potato.
- Broil for a minute or two until the cheese melts.
- Watch closely so it does not burn.
Process Details
• Cooking the Potatoes: Soft, fluffy potatoes make the perfect base for all the toppings.
• Quick Steak Searing: Cooking the beef fast keeps it juicy and tender instead of chewy.
• Golden Onions and Peppers: A short cook makes them sweet and adds great flavor.
• Mushrooms for Extra Bite: Mushrooms bring a rich, hearty texture that fits perfectly.
• Broiling the Cheese: A quick melt at the end makes everything gooey and irresistible.
Tips for Success
• Slice the steak as thin as possible so it cooks fast.
• Do not overcook the beef, it only needs about a minute per side.
• Use russet potatoes because they get fluffy inside.
• Watch the broiler carefully, cheese can brown quickly.
• Add extra veggies if you want more color and crunch.
• Reduced fat cheese works too, but full fat melts the smoothest.
• Season as you go, then taste at the end for the best flavor.
Serving Ideas
• Classic Dinner Plate: Serve with a simple green salad on the side.
• Extra Cheesy Style: Add another slice of provolone if you want it super melty.
• Game Night Meal: Cut the potatoes into smaller portions for fun party food.
• Lighter Option: Serve with steamed veggies instead of extra toppings.
• Comfort Food Feast: Pair with a warm bowl of soup for a cozy meal.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to about 3 to 4 days.
• Reheating: Warm in the microwave or oven until hot, adding a splash of water if needed.
• Cheese Tip: The cheese may firm up in the fridge, but it melts again when reheated.
• Freezing: You can freeze the steak and veggie topping for up to 2 months.
• Best Texture: Fresh potatoes taste best, so make new baked potatoes when serving again.
Nutrition Info (Approximate per Serving)
• Calories: ~390
• Protein: ~26g
• Carbohydrates: ~44g
• Fat: ~13g
• Fiber: ~4g
• Sodium: ~300mg
• Sugar: ~3g
Loaded Philly Cheesesteak Baked Potatoes are such a fun and comforting dinner idea. You get fluffy potatoes topped with juicy steak, tender veggies, and melted provolone cheese in every bite.
I hope you enjoy making this recipe as much as I do. Once you try it, it may quickly become one of your favorite cozy weeknight meals!