Ingredients (2 potatoes)
- 2 large baking potatoes
- 250–300 g thinly sliced steak (ribeye or sirloin)
- 1 small onion, thinly sliced
- 1 bell pepper (green or yellow), thinly sliced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & black pepper
Instructions
1. Prepare the Potatoes
- Wash and dry the potatoes, then prick them several times with a fork.
- Rub the skin with a bit of oil and salt, then bake in a preheated oven at 200°C for 45–60 minutes until the inside is soft and the skin is crispy.
2. Cook the Filling
- In a large skillet over medium-high heat, melt the butter with the olive oil.
- Add the sliced onions and bell peppers, sautéing until they are soft and golden brown, then remove them from the pan.
- In the same pan, sear the steak strips over high heat.
- Season the meat with garlic powder, paprika, salt, and black pepper.
- Once the steak is cooked through, toss the sautéed vegetables back in and mix well.
3. Assemble and Serve
- Slice the baked potatoes open lengthwise and fluff the inside with a fork.
- Generously stuff the potatoes with the Philly cheesesteak mixture.
- Top Tip: Add a slice of Provolone or a handful of shredded Mozzarella on top and let it melt over the hot filling for that classic cheesy finish.
