Philly Cheesesteak Loaded Potatoes

5 meals

From a reel by Jack Perez — watch the original

Ingredients

• 5 Medium Russet Potatoes (~250g each)
• 2 lbs Top Sirloin Steak, sliced very thin (907g)
• 2 Green Bell Peppers, thinly sliced (300g)
• 1 Medium Yellow Onion, thinly sliced (150g)
• 1 Tbsp Worcestershire Sauce (15mL)
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 5 Slices Provolone Cheese (100g)
• 1 Cup White Cheddar Cheese, shredded (112g)
• Olive Oil Spray

Instructions

1. Preheat oven to 400°F and bake the potatoes for 50 to 60 minutes or until they are tender when pierced with a fork.
2. Sauté the sliced green bell peppers and yellow onion until they have softened, then remove from heat and set aside.
3. In a pan, cook the thinly sliced steak with the Worcestershire sauce, garlic powder, salt, and black pepper until the meat is browned.
4. Combine the cooked steak with the sautéed peppers and onions.
5. Slice the baked potatoes open and lightly mash the insides.
6. Place one slice of provolone cheese inside each potato.
7. Fill the potatoes with the steak and vegetable mixture and top with shredded white cheddar.
8. Bake for an additional 5 to 10 minutes until the cheese is melted.