Cheesesteak Loaded Potato Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes under running water and pat dry. Use a fork to prick each potato several times to allow steam to escape during baking.

Rub each potato all over with the 2 tbs olive oil. Sprinkle the potatoes with the 1 tbs kosher salt and 0.5 tsp freshly ground black pepper, rubbing the seasoning into the skin so it adheres.

Place potatoes directly on the oven rack or on a baking sheet and bake 60–75 minutes, until a kitchen knife or skewer slides into the center easily and the skins are crisp. (For faster method: microwave on high 8–10 minutes turning once, then finish in the oven 15–20 minutes to crisp the skin.) Remove and let cool 5–10 minutes before handling.

When potatoes are cool enough to handle, make a lengthwise slit in the top of each and gently squeeze to open. Fluff the insides with a fork and mix in 2 tbs unsalted butter per potato (divide as desired). Keep warm until assembly.

Prep the steak

If your steak is not already thinly sliced, place it in the freezer 20–30 minutes to firm up, then slice across the grain into very thin slices (about 1/8-inch). This improves bite and melting.

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat.

Add the thinly sliced steak in a single even layer. Let sear without moving for 30–45 seconds to develop color, then stir or toss and continue cooking until just browned but still juicy — about 2–3 minutes total depending on thickness. Remove steak to a plate and tent with foil to keep warm.

In the same skillet, reduce heat to medium. Add the thinly sliced yellow onion and green bell pepper. Sauté 5–7 minutes until softened and beginning to caramelize. Add the 2 cloves minced garlic and cook 30 seconds until fragrant.

Return the cooked steak to the pan with onions and peppers. Add 1 tbs Worcestershire sauce, 1 tsp soy sauce, 0.5 tsp salt, and 0.25 tsp black pepper. Toss everything together and cook 1–2 minutes so the flavors meld and any pan juices reduce slightly. Taste and adjust seasoning if needed. Keep warm for assembly.

Make a smooth cheese sauce

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Once melted and foamy, sprinkle in 2 tbs all-purpose flour and whisk constantly to form a roux. Cook 1–2 minutes without browning to remove the raw flour taste.

Slowly whisk in 1.5 cups whole milk a little at a time, continuing to whisk to prevent lumps. Bring the mixture to a gentle simmer; it will thicken slightly in 2–3 minutes.

Lower heat to medium-low and remove from direct heat. Stir in 1.5 cups grated sharp cheddar until melted and smooth. Add 4 slices American cheese (if using) and whisk until fully incorporated for extra creaminess.

Season the sauce with 0.5 tsp Dijon mustard, 0.25 tsp paprika, 0.25 tsp salt, and 0.125 tsp black pepper. Taste and adjust salt or mustard to your preference. Keep the sauce warm over very low heat or in a thermos; if it becomes too thick, whisk in a tablespoon or two of milk to loosen.

Place the baked and buttered potatoes on serving plates. If desired, spoon in 2–3 tbs sour cream into the potato cavity and gently mix with the fluffy potato flesh to create a creamy base.

Heap a generous portion of the steak, onion, and pepper mixture onto each potato (about one-quarter of the filling per potato).

Ladle or drizzle the warm cheese sauce over the steak-topped potatoes. If you like an extra melty finish, put the assembled potatoes under a broiler for 1–2 minutes to bubble the cheese (watch carefully).

Finish each potato with sliced scallions, pickled jalapeños if using, and a sprinkle of chopped parsley. Add additional freshly ground black pepper to taste.

Serve immediately while hot. Leftover components (steak and cheese sauce) can be stored separately in the refrigerator for up to 3 days; reheat gently on the stove.