Scale

4 large russet potatoes

1 tbsp olive oil

Salt & black pepper, to taste

Cheesesteak Filling:

1 lb (450 g) ribeye steak or sirloin, thinly sliced

1 tbsp olive oil or butter

1 small onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 tsp garlic powder

Salt & pepper, to taste

6–8 slices provolone cheese (or Cheez Whiz, optional)

Optional Toppings:

Chopped parsley

Extra cheese sauce

Sour cream

Bake the Potatoes:
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean, pierce with a fork, rub with olive oil, and season with salt.
- Bake directly on the oven rack for 50–60 minutes until fork-tender.
Cook the Steak & Veggies:
- Heat olive oil or butter in a skillet over medium-high heat.
- Sauté onions and bell peppers until soft and lightly caramelized (5–7 minutes).
- Add sliced steak, garlic powder, salt, and pepper. Cook 2–3 minutes until just cooked. Remove from heat.
Prepare the Potatoes:
- Slice each baked potato lengthwise and gently fluff the inside with a fork.
- Season lightly with salt and pepper.
Stuff the Potatoes:
- Fill each potato with the cheesesteak mixture.
- Top generously with provolone cheese slices.
Melt the Cheese:
- Return stuffed potatoes to the oven for 5–7 minutes until cheese is melted and bubbly.
Serve:
- Garnish with chopped parsley or extra cheese sauce. Serve hot.

Shortcut Tip: Use frozen steak strips to save prep time.

Cheese Options: Provolone is classic, but mozzarella, white American, or cheese sauce work great.

Make It Spicy: Add jalapeños or a drizzle of hot sauce.

Viral Presentation: Serve on a dark plate with cheese pulls and glossy steak slices for social-media impact.

Make Ahead: Bake potatoes in advance and reheat before stuffing.