Philly Cheesesteak Stuffed Sweet Potatoes
Thin sliced ribeye seared hard and chopped in the pan with browned onions and green peppers, piled into split baked sweet potatoes and broiled under provolone.
Servings 2 stuffed potatoes
Ingredients
For the Potatoes
- 2 large sweet potatoes about 12 ounces each, scrubbed
- 2 tablespoons salted butter divided
For the Cheesesteak Filling
- 1 pound boneless ribeye sliced paper thin against the grain
- 1 large yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 tablespoon neutral oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ¾ teaspoon fine salt
- ½ teaspoon coarse black pepper
- 6 slices provolone
Optional Cheese Sauce
- 4 slices deli American cheese
- 3 tablespoons whole milk
Instructions
Bake the Potatoes
- Heat the oven to 400 degrees F. Prick the scrubbed sweet potatoes several times with a fork and set them on a foil lined sheet pan.
- Bake 50 to 60 minutes, until a knife slides into the center with no resistance.
Make the Filling
- Freeze the ribeye 30 to 45 minutes, until firm at the edges but not solid, then slice it against the grain as thin as possible.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Cook the sliced onion 10 minutes, until soft, browned at the edges and sweet. Add the bell pepper and cook 4 minutes more, then scrape everything onto a plate.
- Raise the heat to high and add the oil. Sear half the beef in a single layer for 60 seconds without moving it, then chop it in the pan with the edge of a spatula for about 1 minute more. Move it to the plate and repeat with the rest.
- Off the heat, return the beef and vegetables to the pan and toss with the garlic powder, Worcestershire, salt and pepper.
Fill and Broil
- Split each potato lengthwise, most of the way through, and press the ends together to open it. Drag a fork through the flesh and dot with the remaining butter.
- Pile the filling into each potato and lay the provolone over the top.
- Broil 2 to 3 minutes, until the cheese is melted and blistered in spots. Serve immediately.
Notes
- Freeze the steak first: 30 to 45 minutes in the freezer is what lets you slice ribeye thin enough at home. Or buy shaved ribeye from the butcher counter.
- Two batches of beef: Crowding the pan steams the meat grey instead of searing it.
- Season after the sear: Salt on raw thin beef draws out water and prevents browning.
- Give the onions 10 minutes: Browned sweet onion is half the flavor of a cheesesteak.
- Whiz substitute: Melt 4 slices of deli American cheese with 3 tablespoons whole milk over low heat, stirring, and spoon it over instead of the provolone.
- Storage: Keep the potatoes and filling separate, both 3 days. Reheat the filling in a hot skillet.