This Philly Cheesesteak cooked in the oven The recipe is made up of soft oven -rust potatoes seasoned with the signature of the cheesesteak of Philly: thinly shaved Ribeye, peppers and sauteed onions and creamy sauce and melty!
What is not to love with a completely charged baked potato, soaked in chese, with a beef head?
The answer is nothing. The steak and potatoes exist practically to demonstrate mutual size by working together in perfect harmony. The addition of cheese sauce to that equation really makes me ask why we don’t say “puts the cheese sauce on the steak” rather than “puts the icing on the cake”.
I will let you reflect while putting this recipe of Philly Cheesesteak baked potatoes together!
If you love this recipe, you will also love my cheesteak philly chips!
What do you need to make this loaded baked potato recipe
- Potatoes – I recommend using rust potatoes for the best results. Make sure to clean thoroughly. You can really bring it to the next level and use a smoked oven potato for an incredible flavor.
- Oil and salt – Used to season the outside of the potatoes and help the skin become deliciously crunchy.
For the sauce
- Flour and butter – It forms a roux that helps to thicken the cheese sauce.
- Garlic – I use the Litehouse garlic, but any chopped garlic will work.
- Milk – Whatever the milk you have works at hand.
- Farewell to the Ranch Litehouse – gives the sauce more flavor and an even more creamy consistency.
- Chives -Us use chives dried from litehouse.
- Monterey Jack Cheese – I recommend cutting your cheese. Pre-crumpled cheeses are not as smooth and creamy when they melt.
For the Cheesesteak filling
- Onion and green pepper – Both cut into thin stripes.
- Shaved steak – You can find a frozen shaved steak or get a ribeye steak and rand her alone. If you are using a frozen steak, defrost it in the refrigerator before using it.
- Salt and pepper – Sapori emerges and adds a football in Spezia.
- Worcestershire sauce – gives the steak and vegetables a spicy salt and helps to keep the meat while cooking.
- Steak space – An easy way to add the right amount of flavor to the filling.
How to prepare Philly Cheesesteak baked potatoes
There are three components in this recipe, but they all unite so quickly!
Prepare the potatoes washing and drying them. Punge each potato several times on all sides with a fork, then rub them in oil and salt. Place the potatoes on a pan e Cook for an hour.
Prepare the cheese sauce Whispering butter and flour together on medium heat until combined. Add the garlic, then beat the milk. Mix in seasoning on the ranch and chives until they combine. Sprinkle with cheese, small pieces at a time, until they are completely incorporated.
Make the Cheesesteak filling By cooking onion and pepper with butter to golden. Remove from the pan then add a rasa steak, the Worcestrshire sauce and the dressing for steak. Lancies if necessary until the meat is golden. Add the peppers and onions.
Assemble the baked potatoes by Cheesesteak Philly Dividing the potatoes in the center and on top of the meat and the filling of vegetables followed by the cheese sauce. Serve with salt, pepper and additional chives.
What is the best meat for Philly Cheesesteak?
The Ribeye steak is the classic beef cut used for Philly Cheesesteak sandwiches. You can find a frozen shaved steak on the side of the flesh of the freezer section in most food stores or you can shave yours! To shave your steak, Freeze it for about 25 minutes so that it is easier to cut, then use a sharp knife to cut it into thin pieces.
Another option is to collect a steak at the meat counter and ask the butcher to cut it for Cheesesteak.
Frequent questions about the recipe
The classic Cheesesteak Philly cheese sauce is made with magician, provolone and American cheese. However, I use Monterey Jack for this recipe.
It’s not that I have something against the classic cheese sauce Cheesesteak Philly, but I love the way Monterey Jack has a flavor and melts. If you prefer to follow the classic path, this is fine too.
I recommend using Idaho Russet potatoes for the best results. They have a thicker skin that becomes beautiful and crunchy when cooked. They also have a starter filling that becomes deliciously soft but has enough structure to get up next to the filling.
No! Wraping them in a sheet, it keeps the humidity that steams them and translates into a closet. Leaving them out allows the skin to become beautiful and crunchy. Unless we are camping, then I take care of making a sheet of those children.
How to store
Baked potatoes It will last in the fridge for 3 days or in the freezer for a maximum of 3 months. To heat, defrost in the refrigerator if frozen, then cook at 350ºF for 15-20 minutes.
Cheesesteak filling It will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for a maximum of 3 months. To heat, defrost the refrigerator if frozen, then microwave or hot on the stove until he warmed up.
Cheese sauce It will last in an airtight container in the fridge for 2-3 days or in the freezer for 3-4 months. To heat, defrost in the refrigerator if frozen, then microwave or hot in a saucepan on the stove.
Other recipes of potatoes that you will love
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Stratti a perfectly cooked potato with thin shaved steak, sautéed onions, peppers and a pile of cheese sauce for a fun meal and filling!
Prevent the screen from going to sleep
For the Cheesesteak filling:
Prepare the potatoes:
Wash and try the potatoes.
Preheated the oven at 400 degrees.
Start the potatoes with a fork several times on all sides.
Rub the potatoes in oil and a liberal salt coating.
Prepare the cheese sauce:
In the meantime, in a small pot, beat 2 tablespoons of butter until it melts over medium heat.
Add the flour and whisk until combined.
Add the garlic and cook for 30 seconds more.
Bang slowly in the milk, ensuring that the tufts are not formed. The sauce should smooth out when the milk is slammed.
Add the dressing and the chives of the ranch. Mix to unite.
Add the cheese, dissolving a little at a time, until it is completely incorporated.
Remove from the heat, but keep the pot on the stove to heat.
Make the Cheesesteak filling:
Heat a pan over medium-high heat.
Add the remaining spoon of butter and turbine to cover the pan.
Add the onion and pepper and brown until they are soft and the onion is translucent, starting to brown.
Remove from the pan and set aside.
In the same pan, set over medium heat, add the shaved steak, the WOTCESTERSHIRE sauce and the dressing for steak.
Break any meat groups and spread it into the event in the pan, launching if necessary to brown on all sides. The meat will cook quickly.
Remove immediately from the heat and throw the peppers and onions back to combine.
Assemble:
Arrange the potatoes, divided into the center with the internal meat launched with a fork.
Divide the meat and the filling of vegetables at the top.
Sprinkle the cheese sauce on each potato, adding more or less for your tastes.
- To check the donness of potatoes: Test the potatoes by performing them with one for 50 minutes to see how they are made. If the fork easily penetrates the potato, it’s done. An internal temperature of 210 is perfect in the middle for a tender potato to the end.
- When the potatoes cook, prepare the cheese sauce and fill in the last 20 minutes.
- For a perfectly sliced baked potato, drill the potato with a serrated knife in a zigzag motif on the top. Using your hands and a little film or gloves like a protective layer from heat, push the potato from the sides. This separates the potato by easily making a perfect surface to add all the condiments.
Service: 1G | Calories: 749Kcal | Carbohydrates: 50G | Protein: 32G | Fat: 48G | Saturated fat: 19G | Cholesterol: 110mg | Sodium: 1080mg | Potassium: 1338mg | Fiber: 4G | Sugar: 6G | Vitamin A: 1337Iu | Vitamin C: 41mg | Soccer: 375mg | Iron: 4mg
