By Jolene Goodman | Lake Panorama Times
Today’s home cooks have no shortage of inspiration. With a quick search online, we can access thousands of recipes from trusted test kitchens, community-driven platforms and individual food bloggers. While I appreciate that convenience, I still find myself reaching for cookbooks, browsing new releases at the bookstore and checking out titles from the library — a perfect way to “test drive” a recipe before committing to it.
Another favorite source of inspiration is Family Features, a free recipe site filled with reliable dishes and beautiful photography that never fails to spark my creativity in the kitchen. This month’s recipe, Loaded Philly Cheesesteak Baked Potatoes, brings together two of my favorite comfort foods: steak and potatoes — both of which also happen to be Shane’s favorites. It takes the familiar flavors of a classic Philly cheesesteak sandwich and transforms them into a warm, satisfying baked potato meal. It’s hearty, comforting and perfect to enjoy for dinner, with plenty left over for lunches throughout the week.
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.
Loaded Philly Cheesesteak Baked Potato
Recipe courtesy of Real California Milk
Prep time: 10 minutes
Cook time: 1 hour, 11 minutes
Servings: 4
Ingredients:
- 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
Directions:
- 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 pourable. 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.