Make this Philly Cheesesteak Stuffed Potato in the Air Fryer

Skip the roll and stuff your Philly cheesesteak in a baked potato!

Stuff your cheesesteak in a potato! Forget the hoagie roll—this dish combines the rich flavors of a Philly cheesesteak with the warmth and heartiness of a baked potato.

Recipe creator Wendy Paul shared her recipe for Philly cheesesteak baked potatoes.

To make it even better, this recipe is made in the air fryer! It gives your potato that perfect crispy texture while keeping it soft and fluffy on the inside. Trust us—you’ll never look at a baked potato the same.

Philly Cheesesteak Stuffed Potatoes

By Wendy Paul

INGREDIENTS

For the potatoes

• 5-6 medium baking potatoes
• Kosher salt
• Olive oil

For the filling

• 4 petite sirloin steaks, cut against the grain, thin strips
• 1 bell pepper
• 1 sweet onion
• 1 tsp. dehydrated garlic
• 1 tsp. oregano
• 1 tsp. salt
• Drizzle of broth

For the cheese sauce

• 2 tbsp butter
• 2 tbsp flour
• 1 cup cream
• 1-2 cups broth
• 2 cups shredded Monterey Jack cheese
• Pinch of Oregano
• Pinch of Sriracha Seasoning
• Pinch of Salt

METHOD

1. Wash and dry the potatoes, leaving the skin on. Then rub each potato with some olive oil, and sprinkle all sides with some salt. Prick the potato with a knife, or fork. Place in your air fryer and bake for 37-70 minutes. While the potatoes are baking, prepare your sauce and filling.

Prepare the filling

2. Peel and slice your onion, take out the seeds and core from the pepper and slice.
3. Place the sliced onions and peppers in a large skillet with a bit of butter, on medium heat. Let that cook for about 3-4 minutes without stirring. This will get a charring on the veggies. Then stir and cook for 2-3 more minutes. Add the garlic, salt and a bit of broth. Remove from the heat and pour into a bowl.
4. In the same skillet, (don’t wash) add the sliced sirloin, and cook over medium high heat, add a bit more salt, and cook until medium- some pink is the way I like it.
5. Remove from the heat and pour into the peppers and onions.

Prepare the cheese sauce

6. In a medium saucepan, melt 2 tbsp butter, then add 2 tbsp. flour. Whisk to combine for a minute or so. Then add 1 cup cream, milk, and 1-2 cups broth. (Use what you have!) Whisk and as it heats up, it will thicken. Then add 2 cups shredded Monterrey jack cheese. Whisk and remove from the heat- add a pinch of sriracha seasoning, oregano and salt.

Assemble the potatoes

7. Cut the baked potato lengthwise, and across the middle, opening with your hands by pressing together, then apart. Add some butter and salt to the potato. Top with your sirloin and peppers mixture. Then some cheese sauce.
8. Garnish with parsley, diced green onion and serve with a salad or roasted broccoli. Dinner is served.

Find more from Wendy on Instagram, @therealwendypaul, or on her website, wendypaulcreations.com.