Crispy Potato Skins Stuffed With Tender Steak, Sautéed Peppers And Onions, And Gooey Cheese For The Ultimate Appetizer Or Game-Day Snack!
When we want comfort food that is hearty, cheesy, and a little over the top, these Philly Cheesesteak Potato Skins always win. They combine two favorites into one irresistible bite. You get the crispy potato skin, fluffy potato interior, and then all the flavors of a Philly cheesesteak packed right inside.
We love making them for football parties, family movie nights, or when we just want something fun for dinner. The kids like theirs with extra cheese, my husband loads his with hot sauce, and I cannot resist picking the crispiest one right off the baking tray.
Questions I Often Get Asked About This Recipe
Q: What type of steak works best?
A: Ribeye is the classic choice for Philly cheesesteak, but sirloin or flank steak works well too.
Q: Can I make these ahead of time?
A: Yes. Prepare and fill the potato skins, then refrigerate. Bake just before serving.
Q: Can I skip the steak for a vegetarian version?
A: Absolutely. Replace the steak with sautéed mushrooms for a delicious meat-free option.
Q: Do I need to deep fry the potato skins?
A: No. Baking them until crispy works perfectly.
Q: What cheese should I use?
A: Provolone melts beautifully, but mozzarella, cheddar, or a cheese blend also work well.
What You Need to Make Philly Cheesesteak Potato Skins
- 6 medium russet potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 pound thinly sliced ribeye steak (or your preferred cut)
- 1 tablespoon butter
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1 cup shredded provolone cheese (or mozzarella)
- Optional toppings: hot sauce, parsley, or chives
How to Make Philly Cheesesteak Potato Skins
1. Bake the potatoes
Preheat oven to 400°F (200°C). Scrub potatoes, pierce with a fork, and bake for about 50–60 minutes until tender.
2. Prepare the filling
In a skillet, heat butter over medium heat. Add sliced peppers and onions, cooking until softened. Remove from pan. Add steak slices and cook until just browned. Combine steak with peppers and onions.
3. Scoop the potatoes
Once cool enough to handle, cut potatoes in half lengthwise. Scoop out the flesh, leaving a thin layer to hold the shape. Brush insides with olive oil, season with salt and pepper, and bake for 10 minutes until crispy.
4. Fill and bake
Fill each potato skin with the steak and pepper mixture. Top generously with cheese. Bake for 8–10 minutes until cheese is melted and bubbly.
5. Serve
Sprinkle with parsley or chives and serve hot.
Tips
- To save time, bake the potatoes the day before and store them in the fridge until ready to scoop and fill.
- Thinly slice the steak against the grain for the most tender bites.
- If you like extra crispy skins, bake them for 5 extra minutes before adding the filling.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “Made these for game night and they were gone before halftime. A total hit.”
🌟🌟🌟🌟 Rachel S. – “Loved the crispy potato with the cheesy steak filling. Definitely making again.”
🌟🌟🌟🌟🌟 Sophie W. – “I swapped the steak for mushrooms and it was still amazing.”
🌟🌟🌟🌟 Emma B. – “Great recipe for a party. I prepped ahead and just baked before guests arrived.”
🌟🌟🌟🌟🌟 Jessica H. – “The flavor was spot on. My husband said it was better than restaurant versions.”
Printable Recipe
Philly Cheesesteak Potato Skins
Philly Cheesesteak Potato Skins combine crispy potato shells with tender steak, sautéed peppers and onions, and melted cheese for the ultimate appetizer.
Ingredients
- 6 medium russet potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 pound thinly sliced ribeye steak (or your preferred cut)
- 1 tablespoon butter
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1 cup shredded provolone cheese (or mozzarella)
- Optional toppings: hot sauce, parsley, or chives
Instructions
1. Bake the potatoes
- Preheat oven to 400°F (200°C). Scrub potatoes, pierce with a fork, and bake for about 50–60 minutes until tender.
2. Prepare the filling
- In a skillet, heat butter over medium heat. Add sliced peppers and onions, cooking until softened. Remove from pan. Add steak slices and cook until just browned. Combine steak with peppers and onions.
3. Scoop the potatoes
- Once cool enough to handle, cut potatoes in half lengthwise. Scoop out the flesh, leaving a thin layer to hold the shape. Brush insides with olive oil, season with salt and pepper, and bake for 10 minutes until crispy.
4. Fill and bake
- Fill each potato skin with the steak and pepper mixture. Top generously with cheese. Bake for 8–10 minutes until cheese is melted and bubbly.
5. Serve
- Sprinkle with parsley or chives and serve hot.
Check Out Some Of Our Other Recipes / Crafts
Blissful Blueberry Shortcake Cake
Make Delicious Ice Cream in a Bag in Just 15 Minutes
If You Enjoyed This Recipe, Please Share!
If these Philly Cheesesteak Potato Skins brought big smiles to your table, help spread the word. Share the recipe on social media, pin it to your appetizer board, or send it to a friend who loves comfort food. Dishes like this deserve a spot in everyone’s recipe collection.
