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Philly cheesesteak loaded baked potatoes are the ultimate cold-weather comfort food in my house. All the savoriness from classic cheesesteaks piles into fluffy baked potatoes with juicy steak, sweet onions, and a duo of melty cheese for a naturally gluten-free spin on a Philly street favorite.
The first time I made these it was a rainy Sunday and we wanted cheesesteaks but had no rolls I grabbed potatoes and the whole family loved the results more than the original
Ingredients
- Baking potatoes such as Idaho or russet: Fluffy interior holds up to steak and cheese Use unblemished medium to large potatoes for best results
- Olive oil: Gives the potato skin a crispy finish Use high quality extra virgin for best flavor
- Soy sauce: Adds umami depth to the steak Opt for a naturally brewed version for better taste
- Worcestershire sauce: Boosts savory flavor and intensifies the marinade
- Liquid smoke: Infuses a hint of smokiness into every bite Try to find all natural liquid smoke without added flavors
- Garlic powder and onion powder: Layers aromatic flavor into the marinade Look for fresh spices with no clumping
- Skirt steak: Chosen for tenderness and rich beefy flavor with good marbling Ask your butcher for well trimmed steak with visible fat running through
- Salt and freshly ground black pepper: Essential seasonings always use freshly ground pepper for maximum punch
- Sweet onion or yellow onion: Adds savory sweetness Slice thinly for the best texture when caramelizing
- Cheddar cheese: Provides sharp tang use aged sharp cheddar for stronger flavor
- Mozzarella cheese: Delivers creamy melt factor Go for whole milk mozzarella for best texture
- Hot peppers: For tang and zing Serve sliced or whole pickled peppers
- Ketchup: Classic cheesesteak dipping sauce Use a good quality tomatoey ketchup for best results
Step-by-Step Instructions
- Bake the Potatoes:
- Preheat your oven to 400 degrees Carefully rub scrubbed potatoes all over with olive oil for extra crispy skin Place potatoes directly on the oven rack and bake for about 50 to 60 minutes until they are tender and give when gently squeezed
- Marinate the Steak:
- While potatoes bake mix soy sauce Worcestershire sauce liquid smoke garlic powder and onion powder in a shallow dish Season steak all over with salt and pepper Place steak into the marinade and turn to coat well Let it sit for at least 20 minutes and up to 24 hours Refrigerate if marinating over 1 hour bring back to room temperature before cooking
- Caramelize the Onions:
- Heat olive oil in a large skillet over medium heat Add thinly sliced onions and cook slowly stirring often for 6 to 8 minutes Lower heat if they brown too fast Season with salt and pepper Cook until onions are soft and deep golden Set aside
- Grill the Steak:
- Brush a grill pan or griddle with olive oil and heat to medium high Remove steak from marinade and let excess drip off Grill steak for about 3 to 4 minutes per side for medium rare up to 5 to 6 minutes for more doneness Rest steak for five minutes then slice thinly across the grain
- Stuff the Potatoes:
- Lower oven to 350 degrees Cut baked potatoes in half lengthwise and gently fluff the insides with a fork Arrange in a shallow baking dish Layer on steak strips and caramelized onions Top each potato with cheddar and mozzarella cheese
- Melt and Serve:
- Return the baking dish of stuffed potatoes to the oven for about 5 minutes The cheese should be melted and bubbly Serve right away with hot peppers and ketchup on the side
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I love how the marinade turns even skirt steak into something super juicy and flavorful The first time I tested it my son begged for seconds and declared it better than any cheesesteak he tried in Philly
Storage Tips
Store leftover stuffed potatoes in an airtight container in the refrigerator for up to three days The potatoes do well reheated in the oven at 350 degrees for about 15 minutes or microwaved in short bursts until hot For longer keeping you can freeze the stuffed baked potatoes tightly wrapped for up to two months Thaw in the refrigerator overnight and reheat in the oven so the cheese gets melty again
Ingredient Substitutions
If skirt steak is unavailable use ribeye for more classic Philly flavor Flank steak also works well For a vegetarian twist substitute cooked portabella mushrooms for the steak Swap mozzarella or cheddar for provolone for another authentic cheesesteak touch If you love spice add sautéed bell peppers or jalapeños to the filling
Serving Suggestions
Pile the stuffed potatoes high with extra caramelized onions for onion lovers Add a drizzle of garlicky aioli or chipotle mayo if you want to give it a gourmet flair For a party cut potatoes into bite sized pieces and serve as a hearty appetizer alongside mini pickled peppers and extra cheese
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Cultural Note
Baked potatoes meet Philly cheesesteak is pure American comfort food fusion Classic cheesesteaks have origins in Philadelphia sandwich shops from the 1930s but using potatoes brings a rustic satisfying twist that is perfect for modern kitchen creativity This version honors both the bold steak and cheese flavors and the cozy potato tradition of American home cooking
Frequently Asked Questions
- → What type of beef works best for this dish?
Skirt steak is ideal for its tenderness and marbling, but ribeye or other well-marbled cuts also work well.
- → How do you achieve perfectly baked potatoes?
Rub potatoes with olive oil and bake them unpricked directly on the oven rack for crisp skin and tender inside.
- → Can you make the potatoes in advance?
Yes, you can bake the potatoes up to 8 hours ahead. For longer storage, refrigerate up to 24 hours before stuffing.
- → What cheeses are used for stuffing?
Sharp cheddar and mozzarella are combined for a flavorful, melty texture.
- → Are there gluten-free options in this meal?
Yes, the potatoes are naturally gluten-free and perfect for avoiding gluten while enjoying bold flavors.