Nov 19, 2013

Loaded Philly Cheesesteak Baked Potato


Quick skillet steak with onions, peppers and mushrooms are loaded on top of a baked potato and topped with melted cheese – this is awesome and perfect for the meat and potato lover in your life!

Quick skillet steak with onions, peppers and mushrooms are loaded on top of a baked potato and topped with melted cheese – this is awesome and perfect for the meat and potato lover in your life!


I've had this idea for a while, and finally made it for dinner to test it out – start to finish this took 20 minutes and it was so good! I used a full fat provolone cheese, because I wanted the cheese to melt nice, after all this is a cheese steak and at 8 points plus for the whole meal I was able to splurge. If you want to use reduced fat, that's totally up to you, you'll save 1 point.

Quick skillet steak with onions, peppers and mushrooms are loaded on top of a baked potato and topped with melted cheese – this is awesome and perfect for the meat and potato lover in your life!

Can you do this with sweet potato? Of coarse you can! But I thought russet would pair perfect with the steak and just to clear up the confusion, white potatoes aren't all that bad for you. Potatoes are have gotten a bad rap as a white starchy food, but when they're not drowning in butter or deep fried as french fries, they are actually a healthy, low calorie, high fiber food and a good source of vitamin B6, vitamin C, copper, potassium and manganese. They also contain a variety of phytonutrients that have antioxidant activity so if you want to stick with a traditional baked potato, it's OK!

Skinny Tip: If you buy bag of russet potatoes, the potatoes are much smaller than the ones they sell individually, they average about 5 to 6 oz each.


Loaded Philly Cheesesteak Baked Potato
Skinnytaste.com
Servings: 4 • Size: 1 potato • Old Points: 8 pts • Points+: 8 pts
Calories: 390 • Fat: 13 g • Protein: 26 g • Carb: 44 g • Fiber: 4 g • Sugar: 3 g
Sodium: 293 mg (without the salt) • Cholesterol: 56 mg

Ingredients:

  • 4 (5 1/2 oz) russet potato, washed and dried
  • 1/2 lb thin sliced beef round sandwich steaks
  • salt and fresh cracked pepper, to taste
  • garlic powder, to taste
  • 1/2 medium onion, sliced into long 1/4" thick strips
  • 1/2 red bell pepper, thinly sliced into 1/4" thick strips
  • 1/2 green bell pepper, thinly sliced into 1/4" thick strips
  • 1/2 tsp olive oil
  • 8 oz sliced mushrooms
  • cooking spray, sprayed about 4 seconds
  • 4 slices provolone cheese

Directions:

Poke holes in the potato with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F.


Meanwhile, slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.

Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish.


Return skillet to heat and spray once again with cooking spray; add onions and peppers and season with salt and pepper. Cook one minute, then turn and cook an additional 1 to 2 minutes or until onions are golden. Set aside with steak.

Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine.

Split the potato in half lengthwise down the middle as I did in the photo then divide the steak and vegetables evenly over each potato and top each with a slice of provolone. Place under the broiler to melt the cheese, careful not to burn.

63 comments :

  1. Yum! those pictures almost make me wish I ate red meat, haha. I may have to substitute for chicken and make these sometime this week since I have everything I need on hand already!

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  2. Courtney, I'm with you. Thinking right now of making this for dinner tonight, with chicken instead of beef.

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  3. This looks so good :) Can't wait to make this.

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  4. This looks absolutely delicious!! I must try this!! :)

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  5. I am not sure what you mean by "remove the top of the potato". Are we supposed to hollow out the potato? Please clarify for me, I want to make this TONIGHT it looks so good!

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    1. OOps, I wound up cutting it in half... fixing now.

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  6. Michigan Mom of Hungry Boys11/19/13, 1:02 PM

    Can I ask for "Beef Round Sandwich Steaks" at the butcher counter? I am terrible when it comes to asking for or looking for meat (other than chicken) at the store? Is there anything else this could be called? Silly question, I know - but I don't want to buy the wrong type of meat. This looks amazing.

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    1. That's what mine was labled, you could also buy london broil and slice it thin.

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  7. Yummy! I will for sure be trying this one!

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  8. I also don't know what cut of meat to look for at the grocery store - what will the name of the meat be on the package?

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    1. Mine said choice beef round thin sliced sandwich steaks.

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    2. Top round (a cut of meat), often mislabeled as London Broil (a method) can be sliced thin and used here. Sear briefly; don't overcook. Another good choice is flank steak, cut in half lengthwise, each half cut into thin, prox. 4" x 3/4" or 1" strips.

      The meat mixture on baked potatoes are a match made in Heaven!! Great idea!

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  9. That looks amazing! I love baked potatoes and am thrilled to see a reasonable point topping option.

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  10. Looks delish! I am making this tonight and will let you know how it turns out! All of your recipes have been so good so far and I refer all of my friends to your site :) PS- already pinned it!

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  11. This looks delish! I may have to try this sometime this week.

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  12. For a rabid mushroom hater, does anyone have a good suggestion for substitution? I wanted to try zucchini or eggplant but was worried the water content would throw the recipe off?

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    Replies
    1. I would subsitute with green beans, kidney beans or pinto beans. Corn would be good in this recipe too.

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  13. Such a genius idea for a baked potato!

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  14. Wow looks amazing! I love baked potatoes and am thrilled to see a reasonable point topping option.

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  15. Looks yummy, I will give it a go

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  16. Can I peel off the potatoe skin before I put it into the mircowave?

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  17. I think the non-meat-eaters would find portabello mushroom (sliced into long strips) to be a good substitute. That's what I'm going to try.

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    Replies
    1. I was just thinking the same with the portabello mushroom as a sub. I might try swiss cheese too - something about mushroom and swiss and onions....is it dinner-time yet?

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    2. yum! Swiss would be awesome, any cheese really : )

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  18. Southern Style….add barbecue sauce! Awesome!

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  19. Gina, I have to ask. Do you use myfitnesspal? I am having this for dinner tonight, and thought that there would be no way this was listed in the database, as it's a new recipe. But, to my surprise, there it was. Awesome!! I do not follow ww, but your meals are on my table 5 nights out of 7! Thanks to you my Husband and I have lost a combined 80 pounds in the last 4 months.

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    1. I don't but people input my recipe there : )

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  20. Eating this right now!! I swear your recipes are the best!!

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    1. Thank you!! Please pin if you like the recipes : )

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  21. I have been making your recipes for years, Gina, and I always appreciate the comments that people leave so I figured it's about time I contribute! I made this for dinner last night and it was excellent. I couldn't find the steak at Trader Joe's but I bought their meatless meat strips and used those instead - just a few minutes under the broiler and it was perfect. Thanks!

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    1. Perfect, thanks for leaving a comment as people really rather hear opinions from people who tried it. So glad you enjoyed!

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  22. Omg! A philly cheesesteak on a potato. That sounds so delicious. Must try. Thank you for the recipe from 3girls1apple.com

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  23. that looks delicious. thanks for easy dinner idea

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  24. Watch out for the olive oil part. I don't know if I didn't wait long enough for the pan to cool, but it instantly burst into flames once I added the oil. I've had this happen once before so I was ready with a pan top to smother the fire.

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    1. What kind of oil did you use?! I use virgin olive oil in a pump sprayer and spray the grill with it even when it's cranked and it never goes up in flames.

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  25. I made this for Dinner last night. Yum yum loved it and so did the family. defiantly will make this again.

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  26. It was a big hit for my wife. Glad I doubled it. Plenty of leftovers. However I like to pile on the cheese.

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  27. Yum! I am making this tonight, but with chicken! I don't eat red meat, and never cook it at home (my husband only gets it when we eat out). He doesn't really like cooked peppers, so I'm also going to make some broccoli for him. I'll let you know how it goes!

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  28. I know what I'm having for dinner tonight, and it's so easy! Thanks.

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  29. I made this for dinner and it was amazing - so fast and flavorsome! I bought steaks on special and chopped them up. Will make weekly :)

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  30. Ditto! I am savoring every bite for dinner & watching "The Voice.". What a perfect combo! I love you Gina!
    Susan Pena-Salisbury
    Meadows Place, TX.

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  31. I made this over the weekend and wasn't sure I would like it (why, I don't know) - it's AMAZING! Amazing and so quick and easy to make. I bought beef round steaks that were sliced for fajitas so I didn't have to bother with that - just slice the veggies (I left out the mushrooms because I'm not a fan). Definitely a new favorite.

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  32. Made these last night - just as good today for lunch! Can't believe I never thought of this. Go Gina!

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  33. FYI, when I put the fat, carbs, fiber, protein amounts into my points plus calculator it says its 10 points+.

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  34. Great recipe! Really filling, too. Next time, I might add some beef broth to make them a little saucier so that it would soak into the potato. I doubled the recipe and portioned out 4 portions for the WW members of the family and then let the rest of them have the rest.

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  35. I input the nutritional info into my ww calculator and got 10 points plus. How do you figure 8?

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  36. I made these for dinner tonight. They were amazing. My husband was very impressed. I also did the WW Points+ calculator and got 10. Luckily, I had plenty of points left for the day. Thanks for another fantastic recipe.

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  37. I love your website! I discovered it a week ago and i've already made 5 of your recipes... I made this last night with chicken and it was AMAZING! I added some avocado on top because i love avocado. I was surprised how filling it was. Love it!! Thank you!

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  38. I made this yesterday and the meat mixture with the veggies was very good. I thought together with the potato it was just okay. I feel like the combo just wasn't creamy enough. Maybe I will add butter to my leftovers?

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    1. I agree. It's definitely missing a sauce or something

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    2. more cheese is what I would do if you want it creamier

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  39. I made this for my family a few days ago and it was great. Except it seemed dry... the potato and meat and veggies had great flavor but made us want to drink a lot while eating. Is there some kind of sauce or glaze that can be added without adding too many calories? I would love to make it again!

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  40. I made this last night but instead of the potatoe i used an actual hogie roll....OMG they were sooo good! Def will be a recipe to come back to!

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  41. Of "coarse" you can! Really?!

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  42. WW Points+ calculator said it's actually 10 points.....

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  43. If you want to make this vegetarian, use sliced portabello mushrooms in place of steak AND small mushrooms!!

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  44. On your index under beef recipes, this is listed as "Loaded Philly Cheesecake Baked Potato"! Hahaha...I'm very glad that's not what it was!

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  45. Hey Gina,

    I want to make these in a few days, and I bought a beef round at the store. I was looking through the things I have in my pantry and noticed that I have a jar of preserved roasted red bell peppers. Do you think that I could marinate the steak in them and their sauce overnight? I did some light googling and no one seems to mention doing this, so I wasn't sure if it would have any adverse effect on my meat.

    Thanks again for the recipe; my boyfriend and I are totally jazzed to eat this.

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  46. We had this for dinner last night. I would make it again after modifying a little. As written, both my husband and I thought it was ok, but lacking a lot of flavor. I think the beef/vegetable mixture needs some Worchestshire or beef broth or something to make it a little sauce.

    Secondly, the potatoes had zero seasoning. I think at a minimum I would add garlic salt and pepper, but I would likely take out the filling, mash with seasonings and put it back in shell.

    Lastly, I asked 3 people at the meat counter what the equivalent of the meat listed would be and they had no idea. There was some eye of round sliced into thin pieces, so I used that.

    -Angela

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  47. Gina, I asked two men in the meat department (of the Fresh Market, no less) for "beef round sandwich steaks" and they looked at me like I had two heads. Maybe it got lost in southern translation. I ended up with skirt steak, so hopefully this was an ok substitution? It was a great meal!

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