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Philly Cheesesteak Hasselback Loaded Potatoes

These Philly Cheesesteak Hasselback Loaded Potatoes turn baked russet potatoes into a hearty meal inspired by the classic sandwich. The potatoes are cut into accordion-style slices, roasted until tender, then topped with thinly sliced steak, sautéed onions and peppers, and melted provolone.

Serve them for a filling dinner, game-day meal, or a fun weekend lunch. Each potato is packed with savory cheesesteak flavors and can be finished with your favorite toppings.

Prep Time: 20 minutes
Bake Time: 60–70 minutes
Total Time: Approximately 1 hour 30 minutes
Servings: 4

Why You’ll Love This Recipe

Tender baked potatoes with crispy edges
Thinly sliced beef, peppers, and onions in every serving
Melted provolone adds classic cheesesteak flavor
A hearty dinner made with familiar ingredients
Easy to customize with your favorite toppings
Great for game day or a casual family meal
The potatoes can bake while you prepare the filling

Ingredients

Hasselback Potatoes

4 large russet potatoes, scrubbed and dried
2 tablespoons olive oil
2 tablespoons melted butter
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Philly Cheesesteak Filling

1 pound thinly sliced beef steak, such as ribeye or sirloin
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon salt, or to taste
¼ teaspoon black pepper
8 slices provolone cheese

Optional Toppings

Sour cream
Sliced green onions
Chopped parsley
Sliced jalapeños
Extra sautéed peppers and onions

How to Make Philly Cheesesteak Hasselback Loaded Potatoes

Step 1: Preheat the Oven

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2: Cut the Potatoes Hasselback-Style

Place one potato on a cutting board. Set a wooden spoon handle or chopsticks along each side of the potato to help prevent your knife from cutting all the way through.

Make thin cuts about ⅛ inch apart across the potato, stopping just before the bottom. Repeat with the remaining potatoes.

Step 3: Season the Potatoes

Stir together the olive oil, melted butter, garlic powder, salt, and pepper. Brush the mixture over the potatoes, working some between the slices without pulling the potato apart.

Arrange the potatoes on the baking sheet with the cut sides facing up.

Step 4: Bake Until Tender

Bake for 50–60 minutes, brushing the potatoes with the butter mixture again after about 30 minutes. They’re ready when the edges are golden and a knife slides easily into the centers.

If the slices begin to brown too quickly before the centers soften, loosely cover the potatoes with foil for the remaining baking time.

Step 5: Prepare the Steak

While the potatoes bake, pat the steak dry and slice it thinly against the grain if it isn’t already sliced.

Thin pieces cook quickly and are easier to eat with the potato.

Step 6: Cook the Vegetables

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and bell peppers. Cook for 6–8 minutes, stirring occasionally, until softened and lightly browned.

Transfer the vegetables to a plate.

Step 7: Cook the Steak

Increase the heat to medium-high. Add the steak in a single layer, working in batches if necessary so the pan isn’t crowded.

Cook for about 2–3 minutes, stirring once or twice, until browned and cooked to your preference. Add the Worcestershire sauce, garlic powder, salt, and pepper. Stir to coat.

Return the peppers and onions to the skillet and toss together. Remove the pan from the heat.

Step 8: Load the Potatoes

When the potatoes are tender, remove them from the oven. Carefully tuck some provolone slices between the Hasselback cuts, then spoon the steak, peppers, and onions over each potato.

Add the remaining provolone on top.

Step 9: Melt the Cheese

Return the baking sheet to the oven for 5–8 minutes, until the cheese is melted and bubbly.

Step 10: Add Toppings and Serve

Let the potatoes rest for a few minutes. Finish with sour cream, green onions, parsley, or extra sautéed peppers and onions. Serve hot.

Tips for the Best Hasselback Potatoes

Choose similarly sized potatoes. They’ll cook more evenly and be ready at about the same time.
Dry the potatoes well. Dry skins roast better and become more golden.
Use chopsticks as cutting guides. They help prevent slicing all the way through the potato.
Brush between the slices. This adds flavor and helps the edges crisp.
Slice the steak thinly against the grain. This helps keep each bite tender.
Cook steak in batches if needed. Crowding the pan can make it steam instead of brown.
Add the cheese near the end. This lets it melt without overcooking the filling.
Check the potato centers. Baking time depends on the size of the potatoes.

Choosing Steak for the Filling

Ribeye is flavorful and tender, while sirloin is a leaner option that works well when sliced thinly. You can also use shaved beef from the grocery store.

For easier slicing, place the steak in the freezer for about 15–20 minutes before cutting. It will firm up slightly, making thin slices easier to achieve.

Delicious Variations

Mushroom Philly Hasselback Potatoes

Add 8 ounces of sliced mushrooms to the skillet after cooking the peppers and onions. Cook until the mushrooms release their moisture and become browned.

Cheesy Pepper Jack Potatoes

Replace the provolone with pepper Jack cheese for a little heat. Add sliced jalapeños if you like it spicier.

Chicken Cheesesteak Potatoes

Use thinly sliced chicken breast instead of beef. Cook it fully in the skillet before returning the peppers and onions to the pan.

Italian-Style Loaded Potatoes

Use mozzarella or provolone and add a spoonful of marinara sauce over the filling before baking.

Extra-Crispy Potatoes

Bake the cut potatoes for an additional 5–10 minutes before adding the filling. Keep an eye on them so the edges don’t burn.

Can I Make Them Ahead?

You can prepare the cheesesteak filling up to two days ahead and keep it covered in the refrigerator. Reheat it in a skillet while the potatoes bake.

For the best texture, cut and bake the potatoes shortly before serving. If you bake them ahead, refrigerate them and reheat until hot before adding the filling and cheese.

Storage

Store cooled leftovers in an airtight container in the refrigerator for up to three days.

Reheat in a 350°F (175°C) oven until warmed through. The microwave also works, though the potato edges won’t be as crisp.

Can You Freeze Philly Cheesesteak Hasselback Potatoes?

The cooked steak and pepper filling can be frozen separately for up to two months. Thaw it overnight in the refrigerator and reheat it in a skillet.

Cooked potatoes can also be frozen, but their texture may become softer after thawing. For the best results, prepare the potatoes fresh and freeze only the filling.

Frequently Asked Questions

Can I use a different potato?

Russet potatoes are a good choice because they’re large and fluffy inside. Yukon Gold potatoes can also work, though they may be smaller and have a creamier texture.

How do I stop the potato from falling apart?

Leave the bottom of each potato intact when cutting the slices. Use chopsticks or wooden spoon handles as guides, and handle the potatoes gently when adding the filling.

Can I cook the steak and vegetables together?

Yes. Cook the vegetables until softened, move them to the side of the skillet, then add the steak. If the pan is crowded, cook the steak in batches for better browning.

What cheese works best?

Provolone is a classic choice. American cheese, mozzarella, Monterey Jack, or mild cheddar can also be used.

How do I know when the potatoes are done?

The edges should be golden and crisp, and a knife should slide easily into the center. Larger potatoes may need a little extra baking time.

What can I serve with them?

Serve with a green salad, coleslaw, roasted vegetables, or steamed broccoli. The potatoes are filling enough to serve as a complete meal.

Pro Tips

Cut the potatoes almost—but not all the way—through, then brush the seasoned butter between the slices. Bake until tender before adding the filling. Slice the steak thinly against the grain, cook it quickly over medium-high heat, and return the loaded potatoes to the oven just long enough to melt the provolone.

Final Thoughts

These Philly Cheesesteak Hasselback Loaded Potatoes combine fluffy baked potatoes with savory steak, peppers, onions, and melted provolone. They’re hearty enough for dinner, easy to personalize, and especially good served hot with a simple salad or your favorite toppings.