Philly Cheese Steak Baked Potato

This is a great meal that you can partially make ahead of time.  I have made the potatoes and left them in the oven for later use, to help keep that heat out of the kitchen.



6 Russet Potatoes

Olive Oil

Seasoning Salt


1-3 lbs. Thin Sliced Sirloin(amounts depends on preference)

1/4 C Diced Yellow Onion

1/4 C Diced Green Bell Pepper

1/2 tsp. Minced Garlic

3 T Butter

3 T Worcestershire Sauce

1 T Spicy Mustard

1 tsp, Paprika

1/2 tsp. Garlic Powder

1/2 tsp. Celery Seed

1/2 tsp. Onion Powder

Salt and Pepper to taste

Cheese Sauce;

4 T Butter

3 T AP Flour (use 4 T GF Flour)

2 C Milk

1 3/4 C Grated Provolone Cheese

1/2 C Cheddar Cheese

1 T Dijon Mustard

1 T Banana Pepper Brine (optional)

Dash Ground Nutmeg or to taste

Salt and Pepper to taste


-Place potatoes in indivual pieces of aluminum foil, poke holes in top, rub in olive oil and sprinkle with seasoning salt.  You can skip this step, but my family eats the whole potato.  Wrap in foil, bake 475 for 45 minutes or until soft. Set aside.


-Heat butter in medium pan over medium heat. Add in Worcestershire sauce, seasoning, onion, peppers, sirloin, and garlic.  Cook until veggies tender and meat done.  Set aside.

Cheese Sauce:

-In a medium size pot over medium low heat, melt butter, whisk in flour to make roux.  Mix in milk, ensure that all roux is dissolved.  Add in remaining ingredients except cheese.

-Slowly add in cheese, ensure that all cheese is melted before adding more.  Do this until all cheese is added and remove sauce from heat.


-Slice potato and split open or dice to serve.  Top with cheese sauce and meat mixture.  Serve warm. Enjoy!


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