Philly Cheesesteak Baked Potatoes
Layer a perfectly baked potato with thin shaved steak, sauteed onions, peppers and a heaping of cheese sauce for a fun and filling meal!
- 5 medium Idaho Russet Baking Potatoes about ¾ to 1 pound each
- 2 tbsp oil
- 1 tsp salt
For the Sauce:
- 2 tbsp flour
- 3 tbsp butter
- 1 tsp Litehouse Garlic
- 1 cup milk
- ½ cup Litehouse Ranch Dressing
- 1 tsp 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 tbsp Worcestershire sauce
- 1 tsp 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.
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.
- 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.
Serving: 1g | Calories: 749kcal | Carbohydrates: 50g | Protein: 32g | Fat: 48g | Saturated Fat: 19g | Cholesterol: 110mg | Sodium: 1080mg | Potassium: 1338mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1337IU | Vitamin C: 41mg | Calcium: 375mg | Iron: 4mg