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Philly Cheesesteak Baked Potato

Philly Cheese Steak Baked Potato.jpg

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.


What You’ll Need:

  • 2 large baking potatoes
  • 3 T. olive oil, divided
  • Salt and pepper
  • 1 large white onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 cloves garlic, finely minced
  • 2 lbs. thinly sliced round steak, chopped into strips or pieces
  • 8 slices provolone cheese (or more depending on what you like)
  • Chopped chives for garnish

Directions:

Step 1: Heat the oven to 425 degrees.

Step 2: Brush the outside of the potatoes with 1 T. olive oil and sprinkle with salt and pepper. Poke three or four small holes in each potato to prevent steam from splitting the potatoes while baking.

Step 3: Place the potatoes on a small cookie sheet to prevent the oil from dripping into the bottom of the oven. Bake for about an hour or until a fork inserts easily to the center. Remove from the oven and cool slightly. When the potatoes are cool enough to cut each in half and scoop out half of the center, start the filling.

Step 4: On a griddle over medium-high heat, add the remaining 2 T. olive oil and sauté the onion and peppers until they begin to become tender. Add the garlic and beef and cook through stirring constantly to prevent burning.

Step 5:Lay the cut and slightly scooped out potatoes on a cookie sheet and top each with a slice of provolone. Fill the potatoes with the meat and pepper mixture. Top with more provolone and place in the 425-degree oven until the cheese melts.

Makes 2 to 4 servings depending on appetites!