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Ditch the bread and turn your basic baked potato into a satisfying meal with these Philly Cheesesteak Loaded Potatoes. Stuffed with flavorful buttery beef, peppers, and onions, then topped with melty cheese and twice baked, that classic sandwich gets reinvented into an easy gluten free dinner the family will love.
Philly Cheesesteak Baked Potatoes
I’m a fan of stuffed potatoes. As someone who is gluten free, I’m not the biggest fan of many of the gluten free rolls in the store, and don’t always have time to bake my own. So I often will take a traditional sandwich filling like Sloppy Joes or BBQ Pulled Pork and pile it into a fluffy spud.
When thinking about this recipe, I had no idea that it was a Tik Tok trend. Apparenly I’m trendy without knowing it!
Only my version might just be easier and more budget-friendly, and uses a staple many people have on hand in their fridge or freezer – ground beef.
This might make it a bit different from a traditional Philly cheesesteak. But it still has that buttery, beefy flavor, sauteed veggies, and, of course, plenty of cheese.
All the best parts of this all-time favorite get transformed into a quick and easy meat and potatoes meal! And just like my Creamy Ground Beef and Potatoes Skillet or Easy Shepherd’s Pie, that always goes over well in my family!
What is on a Philly Cheesesteak?
A classic Philly Cheesesteak starts with thinly-sliced ribeye steak that is seared till browned and slightly crisped. You have the option to order your “cheesesteak wit” or “cheesesteak witout” and that means with or without sauteed onions. Some people opt to add peppers or mushrooms. Then this is all piled on a hoagie roll.
And we can’t forget one of the most important ingredients – the cheese. This can cause plenty of debate, but the only three types of cheese you’ll ever see on a “real” Philly cheesesteak are American, Provolone, or Cheez Whiz.
Again, these Philly Cheesesteak Loaded Potatoes aren’t an exact replica of what you’ll find in Philadelphia. But they capture the essence in a quick, easy, and tasty way!
With some basic pantry ingredients and a few fridge and freezer staples, you can make savory twice-baked potatoes with all the flavors you love from a classic cheesesteak.
- Baking potatoes: Russet potatoes are recommended.
- Ground beef
- Unsalted butter: Some will be used for sauteeind the veggies and the rest will go in the filling mixture.
- Frozen sliced onions and peppers: You can also use fresh, but frozen saves some time with the prep work.
- Worcestershire sauce: Adds umami flavor to the meat.
- Salt and pepper: You’ll season to taste.
- Provolone cheese: Feel free to substitute American cheese.
How to Make Philly Cheesesteak Loaded Potatoes
Bake Your Potatoes: Wash, dry, and piece your potatoes with a fork or knife. You can pop them into a 425°F oven for 40-60 minutes (depending on the size of your potatoes) or cook them quickly in the microwave in about 12-16 minutes. You can check out this post about how to bake potatoes for all the details on baking them perfectly, as well as directions on making them in the slow cooker, Instant Pot, or air fryer too. Set them aside to cool.
Cook the Beef and Vegetables: Brown the ground beef in a skillet. Drain any grease and transfer to another bowl or plate. Then melt butter in the same skillet and saute the peppers and onions until they are tender and caramelized to your likeness. Return the beef to the pan, stir in the Worcestershire sauce, and season to taste with salt and pepper.
Make the Filling: Carefully slice just the tops off of the potatoes and scoop out most of the filling into a large mixing bowl, leaving about a 1/2-inch shell. Slightly mash with a fork. Add the beef mixture, the remaining butter, and four of the slices of provolone torn up to the hot potato mixture in the bowl. Stir it all together and season to taste.
Stuff and Bake: Place the potato shells on a baking sheet. Divide the filling between the potato shells. Don’t be afraid to really mound it up. Top each potato with a slice of provolone. Bake in the oven for 12-15 minutes. Serve while hot.
- Meat: While ground beef is convenient, you can use the traditional ribeye that you have sliced super thin. The easiest way to do this is to slice partially frozen meat.
- Cheese: You can swap out the provolone for American cheese to keep it traditional. Also, you can use one of those options in the filling but pour cheese sauce over the top of the potatoes if you want something like the Cheez Whiz.
- Fresh Veggies: Instead of frozen peppers and onions, feel free to use fresh. You can also add sauteed mushrooms.
- Swap for a Sweet Potato: For a sweet and savory twist with even more nutrients, used baked sweet potatoes.
- Load it on Fries: If you don’t want to mess around with scooping out potatoes, then just scoop the meat mixture on top of some French fries, top with cheese, and pop in the oven, like these Shepherd’s Pie Loaded Fries.
Make it a Meal
This super satisfying dish really only needs some veggies with it to round out the meal. Try one of these family favorites.
- Cauliflower Broccoli Cheese Soup
- Honey Mustard Peas and Carrots
- Cauliflower Tots
- Side salad with Creamy Maple Dijon Dressing
More meat and potatoes
I told you I love a good stuffed spud. Here are some of my favorites for you to try:
- Shepherd’s Pie Loaded Baked Potatoes
- Baked Potatoes with Broccoli and Cheese
- Jambalaya Stuffed Sweet Potatoes
Philly Cheesesteak Twice-Baked Potatoes
- 4 large baking potatoes
- 1 pound lean ground beef
- 4 Tablespoons unsalted butter, divided
- 2 cups frozen sliced onions and peppers
- ½ Tablespoon Worcestershire sauce
- Salt and pepper, to taste
- 8 slices provolone cheese
- Preheat oven to 425°F.
- Wash and pierce the 4 potatoes. Place the potatoes directly on the oven rack and bake at 425°F for 40-60 minutes until they can be easily pierced with a knife. Or microwave them for 12 minutes and check to see if they are easily pierced with a knife. Continue cooking in 4 minute intervals until a knife slips through easily. Set aside to cool.
- Meanwhile, heat a large skillet over medium-high heat and add the ground beef in a large skillet over medium high heat. Cook while breaking it up until the meat is cooked through and no longer pink. Drain any grease, remove the meat from a pan to plate or bowl, and set aside.
- In the same skillet, melt 2 tablespoons of butter saute the the onions and peppers for 5-7 minutes until they begin to caramelize.
- Return the beef to the pan and stir in the Worcestershire sauce. Season to taste with salt and pepper.
- Carefully slice just the tops off of the potatoes and scoop out most of the filling into a large mixing bowl, leaving about a 1/2-inch shell. Slightly mash with a fork.
- Add the beef and onions and peppers to the hot potatoes in the bowl.
- Add in the remaining butter and 4 slices of provolone cheese torn into small pieces. Stir to combine everything and season with salt and pepper to taste.
- Place the potato shells on a baking sheet. Generously fill each potato skin with the filling. Don’t be afraid to really mound it up. Top each potato with a slice of provolone.
- Bake in the oven for 12-15 minutes. Serve while hot.