Ingredients:

  • large Russet Potatoes (about 450g each)
  • Tbsp Olive Oil
  • Tbsp Coarse Salt (Kosher or Sea)
  • lbs Boneless Ribeye or Sirloin Steak, very thinly sliced
  • medium Yellow Onions, thinly sliced
  • small Green Bell Pepper, thinly sliced
  • Tbsp Unsalted Butter, divided
  • /2 tsp Garlic Powder
  • Salt & Black Pepper to taste
  • oz Sharp Cheddar Cheese, finely grated
  • oz Cream Cheese, softened
  • /4 cup Whole Milk
  • tsp Worcestershire Sauce
  • slices Provolone or American Cheese (Optional topping)
  • Tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Thoroughly scrub potatoes, pierce deeply several times with a fork, rub lightly with oil and coarse salt. Bake directly on the oven rack or baking sheet for 50–70 minutes until fork-tender.
  2. While potatoes bake, ensure steak is sliced paper-thin. Season lightly with salt, pepper, and garlic powder.
  3. Melt 1 Tbsp butter in a large skillet over medium heat. Add sliced onions and peppers. Cook slowly for 10–15 minutes, stirring occasionally, until deeply golden brown and sweet. Remove from skillet and set aside.
  4. Add the remaining 1 Tbsp butter to the hot skillet. Quickly sear the steak slices in batches for 1–2 minutes until browned. Return all steak and the cooked onions/peppers to the pan.
  5. Reduce heat to low. Add the cream cheese, shredded cheddar, milk, and Worcestershire sauce to the steak mixture. Stir continuously until the cheeses have melted into a smooth, luscious sauce coating everything. Keep warm on very low heat.
  6. Once potatoes are cooked, carefully slice them open lengthwise, being careful not to cut all the way through. Fluff the insides aggressively with a fork.
  7. Spoon the hot Philly steak mixture generously into the centre of each fluffy potato. If using optional topping slices, lay one over the top and place back in the turned-off oven for 2 minutes to melt gorgeously.
  8. Garnish immediately with fresh parsley before serving piping hot.