Who doesn't love a good Philly Cheesesteak? Try our new take on one of our favorites - stuffing a baked potato with all the Philly Cheesesteak goodness. You won't be disappointed!
This recipe also contains one of our Balanced Bites Spice Blends - TRIFECTA Spice Blend - which you can shop here!
Ingredients
- 2 large potatoes, white or sweet
- 1 pound skirt steak, flank steak, or chicken breast
- TRIFECTA Spice Blend
- 2 teaspoons cooking fat
- 1 green bell pepper, sliced into strips
- 1 small yellow onion, sliced into strips
- Sea salt and ground black pepper
- Cashew “Cheese” Sauce, for serving
Instructions
Preheat oven to 350°F. Use a fork to poke several holes in each potato, then wrap each potato in foil. Place on a sheet pan and bake for 40 to 50 minutes, until fork-tender.
While the potatoes bake, make the steak and filling: Preheat a grill to medium-high heat. Season the steak liberally with the spice blend.
Grill for about 5 minutes per side, turning the steak 90 degrees halfway through cooking to achieve crosshatch grill marks. Set the cooked steak aside to rest.
In a large skillet over medium-high heat, melt the cooking fat. Add the bell pepper and onion and season with salt and pepper. Sauté for 8 to 10 minutes, until soft and slightly browned on the edges. Remove from heat and set aside.
Cut the steak into 1/4-inch slices, cutting on a slight angle against the grain.
Cut the baked potatoes in half lengthwise. Top each potato half with slices of steak, peppers, and onions. Drizzle with “cheese” sauce and serve.
Notes
If making the Dairy-Free Cauliflower Queso Dip, simply leave out the pico de gallo for a cheese dip that will complement this recipe. Or, feel free to melt full-fat cheese on top of these instead of the “cheese” sauce. I’d suggest provolone for this recipe.
If you’re looking for a non-potato option, serve with Roasted Garlic Cauliflower Polenta (page 204) or riced cauliflower instead!