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ADD REAL FLAVOR,
SIMPLICITY TO
Busy Season Meals
FAMILY FEATURES
Make a smooth shift
into the fall busy season
with this Loaded
Philly Cheesesteak Baked
Potato. It takes a traditional
side dish and delivers an easy
meal full of flavor and nutrients
from California dairy
foods.
Find more recipes at realcaliforniamilk.com/recipes.
Loaded Philly Cheesesteak
Baked Potato
Recipe courtesy of Real California Milk
Prep time: 10 minutes
Cook time: 1 hour, 11 minutes
Servings: 4
4 large russet potatoes, washed
1 cup Real California sour cream
1-2 tablespoons Real California whole milk
1/4 cup Real California unsalted butter, divided
1 small green bell pepper, thinly sliced
1/2 small yellow onion, thinly sliced
kosher salt, to taste
freshly ground black pepper, to taste
1 pound fresh shaved sirloin steak
2 cups shredded Real California provolone cheese
Preheat oven to 425 F and line baking sheet with aluminum
foil.
Prick potatoes all over with fork. Bake until potatoes are tender
and fork inserted easily comes out, 45 minutes-1 hour.
Split tops of potatoes open with knife and fluff potato flesh
with fork. Set aside.
In small bowl, combine sour cream and milk, adding more
milk as needed, until sour cream is pour-able. Set aside.
In large skillet or on griddle over medium-high heat, heat 1 tablespoon
butter. Add peppers and onions; cook until tender,
3-4 minutes. Season with salt and pepper, to taste. Transfer to
plate and set aside.
Clean skillet then melt remaining butter. Add steak and cook
until fully cooked and lightly browned, 3-4 minutes. Season
with salt and pepper, to taste. Return vegetables to skillet and
toss to combine.
Evenly top each potato with 1 tablespoon butter, steak mixture
and cheese. Transfer to oven and bake until cheese is
melted, 2-3 minutes. Drizzle with sour cream and serve.
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