This Philly Cheesesteak Baked Potato is a spectacular spin on the regular Philly Cheesesteak sandwich. It’s gluten-free, grain-free, and the perfect easy weeknight meal.
I absolutely love a good Philly Cheesesteak. Especially the ones served with mushrooms, bell pepper, and onions. I’m literally drooling typing this out LOL. Plus, add a little provolone cheese to finish it off, and YUM! This dish is packed with ground beef, crisp veggies, and melted cheese.
I wanted to serve these on a baked potato because I was really craving a cheesesteak sandwich but didn’t have the hoagie bread to complete the meal. But I had russet potatoes in my pantry so that is how this delicious recipe came about.
Ingredients and Substitutions
- Ground Beef: Although not traditional, it was all I had in my freezer and you know what, it turned out AMAZING. Seriously, the ground beef was perfect. But if you prefer, you can certainly use 1 lb of sirloin or flank steak and slice it very thinly.
- Bell Peppers: My favorite cheesesteak sandwiches are loaded with bell pepper. It just adds a delicious crunch factor in here. You can use any color bell pepper or two different colors if you wanted.
- Mushrooms: I used baby bella mushrooms in here. If you dislike mushroom, you can omit them, but if you like them, add these babies in.
- Onions: well, because you can’t have a cheesesteak without onions. I used a yellow onion but feel free to use a shallot, white onion, or even red if that’s all you have.
- Coconut aminos, Ketchup, and Apple Cider Vinegar: To keep this grain-free, I used these three ingredients to give you that Worcestershire sauce flavor. But if you prefer to use just Worcestershire sauce, you can do that too.
- Cheese: I used provolone cheese because that’s what is in an original cheesesteak sandwich. Omit if Paleo or dairy-free.
- Arrowroot Flour/Starch: This will help slightly thicken the sauce and give it a better juicy flavor. Feel free to use corn starch if you prefer.
There you have it loves! A delicious and simple Philly Cheesesteak Baked Potato that is easy to make and perfect for the whole family.
Enjoy!
Natalie
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Philly Cheesesteak Baked Potato
Philly Cheesesteak Baked Potato
Ingredients
- 1 lb ground beef
- 4 russet potatoes washed and scrubbed
- olive oil for cooking about 3 tbsp
- 5 button mushrooms sliced thin
- 1 green bell pepper sliced thin
- 1 yellow onion sliced thin
- 1.5 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 tbsp ketchup
- 3/4 tbsp arrowroot flour
- 1/2 cup warm water or beef broth
- Provolone cheese about 1/2 cup shredded or as much as you like
- salt and pepper to taste
Instructions
- Preheat oven to 425
- On a baking sheet add the russet potatoes. Pierce all sides of the potatoes then rub each potato with olive oil and sea salt. Bake in the oven for about 50 minutes flipping halfway through.
- In a skillet on medium-low heat, add about 1 tbsp of olive oil. Then add in the onions and bell pepper. Sautee for about 4 minutes then add in the mushrooms and salt and pepper to taste. Cook for another 5 minutes until nice and soft. Remove and set aside.
- In the same skillet, add in another tablespoon of olive oil. Then, add in the ground beef and break apart. Once almost cooked through, add a dash more of salt and pepper to taste.
- In a small cup, mix together the warm water with 1 tbsp of arrowroot flour.
- Add the veggies back into the pan and pour in the arrowroot flour mix.
- Then, add in the ketchup, coconut aminos, and apple cider vinegar.
- Cook until the liquid is almost gone (3-5 minutes). Turn off the heat and add the provolone cheese on top.
- Slice open the cooked baked potato and scoop some of the Philly cheesesteak mixtures.
- Serve and enjoy!