LAYER A PERFECTLY BAKED POTATO WITH THIN SHAVED STEAK, SAUTEED ONIONS, PEPPERS AND A HEAPING OF CHEESE SAUCE FOR A FUN AND FILLING MEAL!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!
Contents
INGREDIENTS
- ▢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
INSTRUCTIONS
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.
ASSEMBLE:
- 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:
- Serve the potatoes hot.
- Season with salt and pepper if desired and sprinkle extra chives.
NUTRITION
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
