Make a smooth shift into the fall busy season with this Loaded Philly Cheesesteak Baked Potato. It takes a traditional side dish and delivers an easy meal full of flavor and nutrients from California dairy foods.
Find more recipes at realcaliforniamilk.com/recipes.
Loaded Philly Cheesesteak Baked Potato
Recipe courtesy of Real California Milk Servings 4 Prep Time 10 minutes Cook time1hour hr 11minutes
Ingredients
- 4 large russet potatoes washed
- 1 cup Real California sour cream
- 1-2 tablespoons Real California whole milk
- 1/4 cup Real California unsalted butter divided
- 1 small green bell pepper thinly sliced
- 1/2 small yellow onion thinly sliced
- kosher salt to taste
- freshly ground black pepper to taste
- 1 pound fresh shaved sirloin steak
- 2 cups shredded Real California provolone cheese
Get Ingredients
Instructions
- Preheat oven to 425 F and line baking sheet with aluminum foil.
- Prick potatoes all over with fork. Bake until potatoes are tender and fork inserted easily comes out, 45 minutes-1 hour. Split tops of potatoes open with knife and fluff potato flesh with fork. Set aside.
- In small bowl, combine sour cream and milk, adding more milk as needed, until sour cream is pourable. Set aside.
- In large skillet or on griddle over medium-high heat, heat 1 tablespoon butter. Add peppers and onions; cook until tender, 3-4 minutes. Season with salt and pepper, to taste. Transfer to plate and set aside.
- Clean skillet then melt remaining butter. Add steak and cook until fully cooked and lightly browned, 3-4 minutes. Season with salt and pepper, to taste. Return vegetables to skillet and toss to combine.
- Evenly top each potato with 1 tablespoon butter, steak mixture and cheese. Transfer to oven and bake until cheese is melted, 2-3 minutes. Drizzle with sour cream and serve.
Source: Real California Milk (Family Features)