Stuffed Cheesesteak Baked Idaho® Potato

Stuffed Cheesesteak Baked Idaho® Potato

Kita Roberts
Food Blogger

Yield: 5

These baked Idaho® potatoes are topped like a signature Philly cheesesteak - loaded with sautéed peppers and onions, shaved rib eye and a creamy cheesy sauce for a hearty and delicious meal.


For the Sauce:

For the Cheesesteak Filling:


  1. Preheat the oven to 400°F.
  2. Wash and dry the potatoes. Prick the potatoes with a fork several times on all sides.
    Rub the potatoes with oil and a liberal coating of salt.
  3. Place 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.
  4. Meanwhile, in a small pot whisk 2 tablespoons butter until melted over medium heat. Add the flour and whisk until combined. Add the garlic and cook for 30 seconds longer.
  5. Slowly whisk in the milk making sure no clumps form. The sauce should be smooth as the milk is whisked in.
  6. Add in the ranch dressing and chives. Stir to combine.
  7. 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.
  8. Heat a skillet over medium-high heat. Add the remaining tablespoon of butter and swirl to coat the pan.
  9. 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.
  10. In the same pan set 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. Remove from heat immediately and toss the peppers and onions back in to combine.
  11. Check the seasoning and add salt and pepper as needed. 
  12. 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 per your taste.
  13. Season with salt, pepper and a sprinkle of chives.