Cheesesteak Loaded Potato Bowl
This hearty and indulgent cheesesteak loaded potato bowl combines tender beef, melty cheese, and crispy potatoes into a perfect comfort meal!
Equipment
- Large skillet
- Baking sheet
- Cutting board
- Knife
- Mixing bowl
- Spoon
Ingredients
- 4 medium russet potatoes cleaned and halved
- 2 tbsp olive oil divided
- 1 lb thinly sliced beef steak ribeye or sirloin
- 1 onion sliced into strips
- 1 bell pepper sliced into strips
- 1 cup shredded provolone cheese
- 1 tsp garlic powder
- 1 tsp paprika
- to taste salt
- to taste pepper
- 2 tbsp butter
Instructions
- Preheat the oven to 400°F (200°C). Place the halved potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, garlic powder, and paprika. Roast for 25-30 minutes until fork-tender and lightly crispy on the edges.
- While the potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef steak slices and cook for 3-4 minutes until browned but not overcooked. Remove from the skillet and set aside.
- In the same skillet, melt the butter and add the sliced onions and bell peppers. Sauté for 5-7 minutes until softened and caramelized.
- Return the cooked beef to the skillet with the onions and peppers. Stir to combine and heat through for 1-2 minutes. Adjust salt and pepper to taste.
- Once the potatoes are ready, use a spoon to slightly mash the interior of each potato half, creating small bowls.
- Fill each potato bowl with the beef and vegetable mixture, then top with shredded provolone cheese.
- Return the loaded potatoes to the oven and bake for 5 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy your cheesesteak loaded potato bowls!
Notes
Feel free to substitute provolone cheese with mozzarella or cheddar for a different flavor. You can also add mushrooms or jalapeños for extra toppings.