- Bake the Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash and dry the potatoes. Prick each potato several times with a fork.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork. Alternatively, you can microwave the potatoes for 8-10 minutes, turning halfway through, for a quicker option.
- Cook the Steak and Vegetables:
- While the potatoes are baking, heat the olive oil in a large skillet over medium-high heat.
- Add the sliced onions and bell peppers to the skillet and cook until they start to soften, about 5 minutes.
- Add the minced garlic and continue to cook for another minute.
- Add the sliced steak to the skillet. Season with salt and pepper. Cook until the steak is browned and cooked to your desired level of doneness, about 3-5 minutes.
- Prepare the Cheese:
- Remove the skillet from heat and stir in half of the shredded cheese until melted and combined with the beef and vegetables.
- Assemble the Baked Potatoes:
- Once the potatoes are done baking, remove them from the oven. Let them cool slightly.
- Slice each potato lengthwise down the middle and gently fluff the inside with a fork.
- Top the Potatoes:
- Divide the Philly cheesesteak mixture evenly among the baked potatoes, spooning it on top of the fluffed potato flesh.
- Sprinkle the remaining shredded cheese on top of each potato.
- Broil (Optional):
- If you want the cheese to be extra melty and bubbly, place the loaded potatoes under the broiler for 2-3 minutes, watching closely to avoid burning.
- Serve:
- Remove from the oven and let cool for a few minutes. Optionally, top with a dollop of mayonnaise or a sprinkle of chopped parsley.
- Enjoy:
- Serve the Philly cheesesteak baked potatoes warm and enjoy!
These loaded baked potatoes make a delicious and filling meal, combining the comforting flavors of a classic Philly cheesesteak with the heartiness of a baked potato.
