Philly Cheesesteak Baked Potato
This is a quick and easy Philly Cheesesteak Baked Potato that's gluten-free, kid-friendly, and perfect for weeknight meals.
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!