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Some nights you want a baked potato. Some nights you want a cheesesteak. I got tired of picking, so these Philly cheesesteak stuffed potatoes do both at once.
Soft russet. Shaved ribeye with peppers and onions. Three cheeses melted under the broiler, then a jalapeño queso poured over the whole thing. It’s a lazy weekend dinner, and most of the work happens while the potatoes sit in the oven.
Why These Stuffed Potatoes Work
Rub the potatoes with melted butter and salt before baking. The butter browns the skin and the salt pulls out surface moisture, so you get a skin with some chew instead of a damp one. Skip it and you’re eating a steamed potato in a wrinkly jacket.
Cook the peppers and onions first, then sear the steak in the same pan. The veggies leave browned bits behind, and the beef picks those up. Do it the other way around and the onions steam in beef juice and go grey.
The steak has to be shaved thin. Thin slices sear in under a minute, so the meat stays tender. Thick slices need longer and turn chewy before they brown.
Queso goes on last, after the broiler. Under the broil, the mozzarella, provolone and pepper jack melt straight onto the filling and hold it in place. The queso poured on top stays hot and glossy instead of sinking into the potato and turning heavy. The splash of jalapeño juice is there to cut through all that dairy. Without it the sauce just tastes rich and flat.
Ingredients
Potatoes
- 3–4 large russet potatoes
- 2 Tbsp unsalted butter, melted
- Salt and pepper
Steak and veggies
- 2 ribeye steaks, shaved very thin
- 1 medium yellow onion
- 1 red bell pepper
- 1 green bell pepper
- Avocado oil
- Salt, pepper, onion powder, garlic powder (to taste)
Jalapeño queso
- 2 Tbsp unsalted butter
- 1 1/2 cups whole milk
- 12 oz Velveeta white queso, cubed
- 1 cup shredded Monterey Jack
- 1 Tbsp jarred jalapeño juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Toppings
- 1/2 cup shredded mozzarella
- 1/2 cup shredded provolone
- Pepper jack slices
- 1/2 cup sour cream
- Sliced green onions
- Optional: chives, jalapeño slices
How to Make Philly Cheesesteak Stuffed Potatoes
- Bake the potatoes. Rub them with the melted butter, salt and pepper. Bake at 400°F for about 1 hour, until soft inside.
- Cook the veggies. Slice the onion and both peppers. Cook in a little avocado oil until soft. Set aside.
- Sear the steak. Same pan. Season with salt, pepper, onion powder and garlic powder. Mix the veggies back in.
- Make the queso. Melt the butter, add the milk, then stir in the Velveeta and Monterey Jack until smooth. Add the jalapeño juice, chili powder, garlic powder and pepper.
- Stuff and broil. Split the potatoes open and fill with the steak and veggies. Add the mozzarella, provolone and pepper jack. Melt under the broiler.
- Finish. Pour the queso over the top. Add sour cream, green onions, and chives and jalapeños if you want them.
Dinner • American
Philly Cheesesteak Stuffed Potatoes with Jalapeño Queso
Baked russets stuffed with shaved ribeye, peppers and onions, melted under three cheeses and finished with a jalapeño queso. A loaded, lazy weekend dinner. Makes 4 potatoes.
Ingredients 23 items
- Potatoes
- Steak and Veggies
- Jalapeño Queso
- Toppings
Instructions 6 steps
-
1
Bake the potatoes
Rub the potatoes with the melted butter, salt and pepper. Bake at 400°F for about 1 hour, until soft inside.
-
2
Cook the veggies
Slice the onion and both peppers. Cook them in a little avocado oil until soft, then set aside.
-
3
Sear the steak
Sear the steak in the same pan with salt, pepper, onion powder and garlic powder. Mix the veggies back in.
-
4
Make the queso
Melt the butter, add the milk, then stir in the Velveeta and Monterey Jack until smooth. Add the jalapeño juice, chili powder, garlic powder and pepper.
-
5
Stuff and broil
Split the potatoes open and fill with the steak and veggies. Add the mozzarella, provolone and pepper jack, then melt under the broiler.
-
6
Top and serve
Pour the queso over the top. Finish with sour cream, green onions, and optional chives and jalapeño slices.
Tips & Substitutions
Queso too thick? Add milk a splash at a time. Too thin? Add more cheese.
Ask your butcher to shave the ribeye, or freeze it for 30 minutes first so it slices thin at home.
Store the filling and queso separately in the fridge, then reheat and assemble fresh.
Nutrition Facts
1380 kcal / serving
Protein67g
Carbs86g
Fat88g
Fiber9g
Tips
- Queso too thick? Add milk, a splash at a time. Too thin? Add more cheese.
- Ask the butcher to shave the ribeye. No butcher handy? Freeze the steaks for 30 minutes first and they slice thin at home.
- Cook the steak in two batches if your pan is small. Crowded meat steams.
- Broil with the oven rack in the upper third and don’t walk away. Cheese goes from melted to scorched fast.- Pull the potatoes when a knife slides in with zero resistance. Firm centers make the whole thing feel unfinished.
Variations
- Sirloin instead of ribeye. Works. Leaner, so slice it thin and don’t overcook it. You lose some richness, and the queso makes up for most of it.
- Provolone-only topping. Closest to a classic Philly. Fine, but I’d keep the pepper jack. It gives the potato some heat that the queso alone doesn’t.
- Microwave-only potatoes. Skip this one. The skin turns leathery, and the whole point is a crisp jacket.
Make-Ahead and Storage
The potatoes, steak and queso can all be cooked ahead, but don’t assemble anything. Store the filling and queso separately in the fridge. Reheat both, stuff the potatoes, broil, then pour the queso on. A fully assembled potato reheats badly. The cheese gets greasy and the skin goes soft.
FAQ
What’s the best potato for stuffed potatoes?
Russet. Big, starchy, fluffy inside, and the skin holds up to a long bake.
Can I use a different steak?
Ribeye is my pick because the fat keeps thin slices juicy. Sirloin works if you watch the time. Skip stew meat.
Can I make the jalapeño queso ahead of time?
Yes. Reheat it on low with a splash of milk and stir. Don’t boil it.
What if I can’t find Velveeta white queso?
Use regular Velveeta and add a little extra jalapeño juice. It’ll be milder in color, same melt.
Do I need to freeze the steak?
Only if the butcher can’t shave it. Thirty minutes in the freezer firms it up enough to slice thin with a sharp knife. Don’t go longer or it gets hard to cut.
Is it spicy?
Mild to medium. The jalapeño juice and chili powder give a warm hum, not real heat. Add the jalapeño slices if you want more.
Final Thoughts
Serve these with a crisp, cold side. A simple vinegar slaw or a bowl of dill pickles cuts through the cheese better than any green salad I’ve tried. One potato is already a full plate.
