This Philly Cheesesteak Baked Potato recipe is made up of fluffy baked Russet potatoes topped with the signature Philly cheesesteak combo: thinly shaved ribeye, sautéed peppers and onions, and creamy, melty cheese sauce!
What’s not to love about a fully loaded, drenched-in-cheese, beef-topped baked potato?
The answer is nothing. Steak and potatoes pretty much exist to prove each other’s greatness by working together in perfect harmony. Adding cheese sauce to that equation actually makes me wonder why we don’t say, “puts the cheese sauce on the steak” rather than, “puts the icing on the cake.”
I’ll let you ponder that while you put together this Philly cheesesteak baked potato recipe!
If you love this recipe, you’ll also love my Philly cheesesteak fries!
What you need to make this recipe
- Potatoes – I recommend using Russet potatoes for the best results. Be sure to clean thoroughly.
- Oil and Salt – used to season the outside of the potatoes and help the skin get deliciously crispy.
For the Sauce
- Flour and Butter – forms a roux which helps thicken the cheese sauce.
- Garlic – I use Litehouse garlic, but any minced garlic will work.
- Milk – whatever milk you have on hand works.
- Litehouse Ranch Dressing – gives the sauce more flavor and an even creamier texture.
- Chives – I use Litehouse freeze-dried chives.
- Monterey Jack Cheese – I recommend shredding your own cheese. Pre-shredded cheeses aren’t nearly as smooth and creamy when melted.
For the Cheesesteak Filling
- Onion and Green Pepper – both sliced into thin strips.
- Shaved Steak – you can find frozen shaved steak or get a ribeye steak and shave it yourself. If you’re using frozen steak, thaw it in the fridge before using it.
- Salt and Pepper – brings out flavors and adds a kick of spice.
- Worcestershire Sauce – gives the steak and veggies a tangy saltiness and helps tenderize the meat as it cooks.
- Steak Seasoning – a simple way to add just the right amount of flavor to the filling.
How to make Philly cheesesteak baked potatoes
There are three components to this recipe, but they all come together so quickly!
Prep the potatoes by washing and drying them. Prick each potato several times on all sides with a fork, then rub them in oil and salt. Place the potatoes on a baking sheet and bake for one hour.
Make the cheese sauce by whisking butter and flour together over medium heat until combined. Add the garlic, then whisk in the milk. Stir in ranch dressing and chives until combined. Sprinkle in the cheese, little bits at a time, until fully incorporated.
Make the cheesesteak filling by cooking onion and pepper with butter until browned. Remove from the skillet then add in shaved steak, Worcestershire sauce, and steak seasoning. Toss as needed until the meat is browned. Add the peppers and onions back in.
Assemble the Philly cheesesteak baked potatoes by splitting the potatoes down the middle and topping with the meat and veggie filling followed by the cheese sauce. Serve with salt, pepper, and additional chives.
What is the best meat for Philly cheesesteak?
Ribeye steak is the classic cut of beef used for Philly cheesesteak sandwiches. You can find frozen shaved steak in the meat side of the freezer section in most grocery stores or you can shave your own! To shave your own steak, freeze it for about 25 minutes so it’s easier to slice, then use a sharp knife to cut it into thin pieces.
Another option is to pick a steak up at the meat counter and ask the butcher to slice it up for cheesesteak.
Classic Philly cheesesteak cheese sauce is made from cheese whiz, provolone, and American cheese. However, I use Monterey jack for this recipe.
It’s not that I have anything against classic Philly cheesesteak cheese sauce, but I just love the way Monterey jack tastes and melts. If you prefer to go the classic route, that’s fine too.
I recommend using Idaho Russet potatoes for the best results. They have a thicker skin which gets nice and crispy when baked. They also have a starchier filling which gets deliciously fluffy but has enough structure to stand up next to the filling.
Nope! Wrapping them in foil holds in the moisture which steams them and results in a soggier texture. Leaving them out allows the skin to get nice and crispy. Unless we’re camping, then I am all about foil-wrapping those babies.
How to store
Baked potatoes will last in the fridge for 3 days or in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen, then bake at 350ºF for 15-20 minutes.
Cheesesteak filling will keep in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw in the fridge first if frozen, then microwave or warm on the stove until heated through.
Cheese sauce will last in an airtight container in the fridge for 2-3 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen, then microwave or warm in a saucepan on the stove.
More potato recipes you’ll love
- Twice Baked Potato with Bacon
- Cast Iron French Fries with Chili
- Pizza Stuffed Hasselback Baked Potato
- BBQ Pork Stuffed Sweet Potato Pile
Philly Cheesesteak Baked Potatoes
- 5 medium Idaho Russet Baking Potatoes about ¾ to 1 pound each
- 2 tablespoon oil
- 1 teaspoon salt
For the Sauce:
- 2 tablespoon flour
- 3 tablespoon butter
- 1 teaspoon Litehouse Garlic
- 1 cup milk
- ½ cup Litehouse Ranch Dressing
- 1 teaspoon Litehouse freeze-dried Chives
- 6 oz Monterey jack cheese
For the Cheesesteak Filling:
- 1 onion sliced into thin strips
- 1 green pepper stemmed seeded and sliced into thin strips
- 14 oz shaved steak
- Salt and Pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Steak Seasoning
Prep the Potatoes:
- Wash and try the potatoes.
- Preheat the oven to 400 degrees.
- Prick the potatoes with a fork several times on all sides.
- Rub the potatoes in oil and a liberal coating of salt.
Bake the Potatoes:
- Place on a foil-lined baking sheet and bake for 1 hour or until the potatoes are 210 degrees internally and easily pierced with a fork.
Make the Cheese Sauce:
- Meanwhile, in a small pot, whisk 2 tablespoons butter until melted over medium heat.
- Add the flour and whisk until combined.
- Add the garlic and cook for 30 seconds longer.
- Slowly whisk in the milk, making sure no clumps form. The sauce should smooth as the milk is whisked in.
- Add in the ranch dressing and chives. Stir to combine.
- Add the cheese, melting a little at a time, until completely incorporated.
- Remove from heat, but keep the pot on the stove to keep warm.
Make the cheesesteak filling:
- Heat a skillet over medium-high heat.
- Add the remaining tablespoon of butter and swirl to coat the pan.
- Add the onion and pepper and saute until they are soft and the onion is translucent, beginning to brown.
- Remove from the skillet and set aside.
- In the same pan, set over medium heat add the shaved steak, Worcestershire sauce, and steak seasoning.
- Break up any clumps of meat and spread it event in the pan, tossing as needed to brown on all sides. The meat will cook quickly.
- Remove from heat immediately and toss the peppers and onions back in to combine.
- Arrange the potatoes, split down the middle with the inner flesh fluffed with a fork.
- Divide the meat and veggie filling between them on top.
- Drizzle the cheese sauce over each potato, adding more or less per your taste.
- Serve the potatoes hot.
- Season with salt and pepper if desired and sprinkle extra chives.
- To check the potato doneness: Test the potatoes by piercing them with a for at 50 minutes to see how done they are. If the fork penetrates the potato easily, it is done. An internal temp of 210 is perfect in the middle for a tender potato all the way through.
- When the potatoes are cooking, whip up the cheese sauce and filling in the last 20 minutes.
- For a perfectly sliced baked potato, pierce the potato with a serrated knife in a zig zag pattern across the top. Using your hands, and some foil or gloves as a protective layer from the heat, push the potato from the sides. This separates the potato easily making a perfect surface to add all of the toppings.