RECIPE: Philly Cheesesteak Baked Potato For National Cheesesteak Day
March 24th is National Cheesesteak Day, honoring an iconic sandwich from the City of Brotherly Love.
Other cities may have cheesesteak, but the original concept came from Philadelphia in the 1930s.
Here’s the history of the Philly Cheesesteak.
You can also find creative ingredients and recipes to have a cheesesteak party. There’s even a vegan cheesesteak recipe.
Today’s recipe takes the cheesesteak out of the bread, and into a baked potato.
The recipe is from the Idaho Potato Commission. It was created by Kita Roberts of Girl Carnivore.
The baked Idaho® potatoes are topped like a signature Philly cheesesteak: loaded with sautéed peppers and onions, shaved ribeye steak, and a creamy cheesy sauce.
It’s a hearty and delicious or lunch or dinner, with a green salad.
Ingredients For 5 Servings
For The Baked Potato
1. PREHEAT the oven to 400°F. Wash and dry the potatoes. Prick the potatoes with a fork several times on all sides. Rub the with oil and a liberal coating of salt.
2. PLACE the potatoes on a foil-lined baking sheet and bake for 1 hour, or until the potatoes are 210°F internally and easily pierced with a fork. Meanwhile…
3. WHISK 2 tablespoons butter in a small pot over medium heat until melted. Add the flour and whisk until combined. Add the garlic and cook for 30 seconds longer.
4. SLOWLY WHISK in the milk, making sure no clumps form. The sauce should be smooth as the milk is whisked in.
5. ADD in the ranch dressing and chives. Stir to combine. Add the cheese, melting a little at a time, until completely incorporated. Remove from the heat, but leave the pot on the stove to keep warm.
6. HEAT a skillet over medium-high heat. Add the remaining tablespoon of butter and swirl to coat the pan. Add the onion and pepper and sauté until soft and the onion is translucent and beginning to brown. Remove from the skillet and set aside.
7. SET the same pan over medium heat add the shaved steak, Worcestershire sauce and steak seasoning. Break up any clumps of meat and spread evenly in the pan, tossing as needed to brown on all sides. The meat will cook quickly.
8. REMOVE from the heat immediately and toss the peppers and onions back into the pan. Stir to combine. Check the seasoning and add salt and pepper as needed.
9. SPLIT each potato down the middle and fluff the inside with a fork. Top with the meat and veggie mixture. Drizzle with the cheese sauce, adding more or less sauce, per your taste. Season with salt, pepper and a sprinkle of chives, and serve.
*You can purchase shaved steak in the meat department. Look for a good blend of marbling in the shaved meat, as it adds flavor. The meat will be paper-thin, so that fat will cook quickly.
Alternatively, you can select a cut like a boneless ribeye and ask the staff at the meat counter to shave it for you. Usually the market is happy to do this.
†Fresh chives will keep in the fridge for about a week, if wrapped in a paper towel placed in a resealable plastic bag. Alternatively, stand the stems upright in a glass with a few inches of water, and cover the top with a plastic bag.