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Loaded Philly Cheesesteak Baked Potato

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


Loaded Philly Cheesesteak Baked Potato

Loaded baked potatoes are so quick and easy to make. A few of my other favorites are Loaded Turkey Chili Baked PotatoBroccoli and Cheese Twice Baked Potato, and Sloppy Joe Baked Sweet Potatoes.

Quick skillet steak with onions, peppers, mushrooms loaded on top of a baked potato and topped with melted cheese – this loaded Philly cheesesteak baked potato is 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. From start to finish this took only 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, mushrooms loaded on top of a baked potato and topped with melted cheese – this loaded Philly cheesesteak baked potato is 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.

More Baked Potato Recipes you May Like:

Loaded Philly Cheesesteak Baked Potato

5 from 6 votes
9
Cals:390
Protein:26
Carbs:44
Fat:13
Quick skillet steak with onions, peppers, mushrooms loaded on top of a baked potato and topped with melted cheese – this loaded Philly cheesesteak baked potato is perfect for the meat and potato lover in your life!
Course: Dinner, Lunch
Cuisine: American
Quick skillet steak with onions, peppers, mushrooms loaded on top of a baked potato and topped with melted cheese – this loaded Philly cheesesteak baked potato is perfect for the meat and potato lover in your life!
Cook: 20 mins
Total: 20 mins
Yield: 4 servings
Serving Size: 1 potato

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

Instructions

  • 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.

Last Step:

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Nutrition

Serving: 1 potato, Calories: 390 kcal, Carbohydrates: 44 g, Protein: 26 g, Fat: 13 g, Saturated Fat: 5 g, Cholesterol: 56 mg, Sodium: 293 mg, Fiber: 4 g, Sugar: 3 g

Categories:

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

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

 

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78 comments on “Loaded Philly Cheesesteak Baked Potato”

  1. Avatar photo
    Jamie Kinsley

    Second time I have made it! Super easy. I did use microwaveable potato’s the second time and they didn’t come out as dry. Will be making this again for sure!

  2. Avatar photo
    Alice Robertson

    Tried it tonight for the first time. Was good. However as mentioned above the potato was dry so next time I will scoop some potato out and mix with 2 tbsp fat free sour cream, restuff it and then put on the veggies and meat. I think that will help, be compatible in taste, and only add 1 point.

  3. Delicious! My Potato part was a tad dry (might have overlooked it) so I added just 1 T of cream cheese and mashed it in with the potato! Toppings were delicious! Would definitely make again! 

  4. I made this tonight and it was amazing!!  My husband does not like mushrooms so we skipped those but even without them it was DELICIOUS!!  I did cook the veggies a little bit longer but that is just my preference. Thank you so much. This is a great recipe. 

  5. This calculates to 10 SMART POINTS, not 9.. Just in case anyone does the calculations yourself to double check! Using reduced fat cheese makes it 9 🙂 Trying tonight, very excited!

    1. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why. 🙂

    2. i used recipe builder and got 11 SP myself. I still think its a good meal as I wouldn’t have any sides with it, but not sure why the difference. Did it as 4 servings and 1 serving (dividing all ingredients by 4) and got same SP both ways.

  6. Yum!  Does need a little extra flavor.  Steak sauce or balsamic vinegar is lovely as an addition.

  7. 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!

  8. 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

  9. 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.

  10. 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!

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

  12. Avatar photo
    Sarah Shields

    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!