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+ servings

Philly Cheesesteak Stuffed Potatoes

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 4


  • Stovetop
  • Oven


For the Potatoes:

For the Steak:

  • 1 tablespoon avocado oil or ghee
  • 1 small yellow onion, sliced
  • 1 green bell pepper, deseeded and sliced
  • 4 ounces mushroom, sliced
  • 1 pound ribeye, thinly sliced & generously seasoned with salt & pepper
  • sea salt black pepper

For the Cheese Sauce:


  • Preheat your oven to 400 degrees. Rub the baked potatoes with 1 tablespoon of the avocado oil/ghee and poke them several times with a fork. Place the potatoes on a baking sheet, sprinkle with the sea salt, and bake for 1 hour, or until they're easily pierced with a sharp knife.
  • Place the cashews into a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside for at least 30 minutes - 1 hour if possible.
  • While the potatoes are baking, heat a large pan over medium-high heat. Add the avocado oil/ghee and once hot, add the onion, bell pepper and mushrooms. Saute until softened and they begin to brown, approximately 5-6 minutes.
  • Place the peppers, onions and mushrooms into a clean bowl and set aside. Add the steak to the pan and cook for 1-2 minutes, or until it's cooked to your liking.
  • While the steak is cooking, let's make the "cheese" sauce! Drain and rinse the cashews. Place the cashews, water and lemon juice into your blender and blend on high until smooth. Add the remaining sauce ingredients and blend once more until smooth.* A high-speed blender (such as a Vitamix) works best for this, but other blenders will work, you'll just need to scrape down the sides of the blender often until the cashews are completely broken down.
  • Remove the potatoes from the oven once they're cooked through, and cut open in the middle. Stuff with the steak, peppers, onions and mushrooms and top with the "cheese" sauce. ENJOY!
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