Low-Carb Philly Cheesesteak Stuffed Baked Potato

Low-Carb Philly Cheesesteak Stuffed Baked Potato

Servings: 2 large stuffed potatoes
Prep Time: 15 mins
Cook Time: 60 mins

Ingredients:

2 large Russet potatoes

8 oz ribeye steak (or sirloin), thinly sliced

1/2 green bell pepper, sliced

1/2 yellow onion, sliced

1/2 cup mushrooms, sliced (optional)

1 tbsp olive oil or butter

Salt and pepper, to taste

1/2 tsp garlic powder

1/2 tsp Worcestershire sauce

4 slices provolone cheese (or 1 cup shredded)

Sour cream or cheese sauce for topping (optional)

Instructions To Make Low-Carb Philly Cheesesteak:

1. Bake the potatoes:

Preheat oven to 400°F (200°C).

Scrub potatoes, pierce with a fork a few times, and rub with a bit of oil and salt.

Bake directly on the oven rack for 50–60 minutes or until fork-tender.

2. Cook the filling:

While potatoes bake, heat olive oil in a skillet over medium-high heat.

Add onions and bell peppers (and mushrooms, if using). Cook until softened, about 5–7 mins.

Push veggies to one side, add sliced steak. Season with salt, pepper, garlic powder, and Worcestershire.

Sear quickly until no longer pink (about 2–3 mins), then mix with veggies. Remove from heat.

3. Assemble the stuffed potatoes:

Slice open each potato lengthwise. Fluff the insides slightly with a fork.

Fill each potato generously with the steak mixture.

Top with provolone cheese. Return to oven for 5–7 minutes until cheese is melted and bubbly.

4. Optional toppings:

Add sour cream, more cheese sauce, or chopped parsley if you’re feeling fancy.

Tip: If you want to make it even more indulgent, mix a little butter and shredded cheddar into the fluffed potato before adding the steak filling.

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