Philly Cheesesteak Loaded Baked Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 baking potatoes, such as Idaho or russet, scrubbed clean
02 -
1 tablespoon olive oil, plus more for coating the potatoes and brushing the pan
03 -
1/4 cup soy sauce
04 -
2 teaspoons Worcestershire sauce
05 -
1 teaspoon liquid smoke
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1 1/2 pounds skirt steak
09 -
Salt and freshly ground black pepper, to taste
10 -
1 1/2 cups thinly sliced onion
11 -
1/2 cup shredded cheddar cheese
12 -
1/2 cup shredded mozzarella cheese
13 -
Hot peppers, for serving
14 -
Ketchup, for serving
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 50 to 60 minutes, until tender when gently squeezed. Remove from oven and set aside. Reduce oven temperature to 350°F (175°C).
02 -
In a large shallow dish, combine soy sauce, Worcestershire sauce, liquid smoke, garlic powder, and onion powder. Mix well. Season the steak with salt and freshly ground black pepper. Place the steak into the marinade, ensuring it is evenly coated. Marinate for 20 minutes at room temperature or up to 24 hours in the refrigerator. If marinating longer than 1 hour, bring the steak to room temperature 30 minutes before cooking.
03 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions and cook for 6 to 8 minutes, stirring frequently, until golden brown and tender. Reduce heat to medium-low if browning too quickly. Season with salt and set aside.
04 -
Brush a stovetop grill pan or griddle with olive oil and preheat to medium-high heat. Cook the steak for 3 to 4 minutes per side for medium-rare, or longer for more well-done steak. Remove from heat and allow the steak to rest for 5 minutes before slicing thinly across the grain.
05 -
Halve baked potatoes lengthwise and place in a shallow baking dish. Stuff each potato with cooked steak and caramelized onions. Top with shredded cheddar and mozzarella cheese.
06 -
Return the stuffed potatoes to the oven and bake for 5 minutes at 350°F (175°C), or until the cheese melts. Serve hot with hot peppers and ketchup on the side.
# Notes:
01 -
Potatoes can be baked up to 8 hours in advance and kept at room temperature. Refrigerate if waiting longer (up to 24 hours).
02 -
When choosing a steak cut, opt for one with good marbling for maximum flavor and tenderness.