Difficulty: Intermediate
Apps & Sides
Philly Cheesesteak Loaded Potatoes
Chef Greg
Prep Time: 5 min
Cook Time: 1 hrs
Difficulty: Intermediate
Smoky twice-baked potatoes are loaded with creamy mashed potatoes, shaved ribeye, and melty cheese for a rich, steakhouse-inspired twist.
Instructions
- Step 1: Wash the potatoes, then lightly toss the potatoes in olive oil and Ben's Heffer Dust. Wrap them in foil.
- Step 2: reheat the recteq SmokeStone to medium high, place the potatoes on the upper rack and allow to cook for about an hour until soft. You can test with an instant read thermometer or a toothpick.
- Step 3: Once the potatoes are soft, remove from the grill and allow to cool for about 20 minutes. Slice the potatoes in the center and scoop out the inside. Place the "mashed potatoes" in a stainless steel bowl and add the butter and milk until delicious.
- Step 4: Add the shaved ribeye and your favorite cheesesteak veggies to the SmokeStone, cook for 5-6 minutes, top with the cheese and add to the mashed potato bowl. Mix well.
- Step 5: Fill the potato shells with the ribeye steak/ potato mixture. Add to the top shelf of the smoke stone and allow 10-12 minutes to get the outside crispy! Enjoy!
Ingredients
Serving Sizes
- 6 Large Baking Potatoes
- 2 pound(s) Ribeye, shaved
- 1 Onion, julienne
- 1 Bell Pepper, julienne
- 1 cup(s) Mushroom, sliced
- 2 tablespoon(s) Ben's Heffer Dust
- 12 Provolone Slices
Tools Needed
- Aluminum Foil
- Stainless Steel Mixing Bowl
- Step 1: Wash the potatoes, then lightly toss the potatoes in olive oil and Ben's Heffer Dust. Wrap them in foil.
- Step 2: reheat the recteq SmokeStone to medium high, place the potatoes on the upper rack and allow to cook for about an hour until soft. You can test with an instant read thermometer or a toothpick.
- Step 3: Once the potatoes are soft, remove from the grill and allow to cool for about 20 minutes. Slice the potatoes in the center and scoop out the inside. Place the "mashed potatoes" in a stainless steel bowl and add the butter and milk until delicious.
- Step 4: Add the shaved ribeye and your favorite cheesesteak veggies to the SmokeStone, cook for 5-6 minutes, top with the cheese and add to the mashed potato bowl. Mix well.
- Step 5: Fill the potato shells with the ribeye steak/ potato mixture. Add to the top shelf of the smoke stone and allow 10-12 minutes to get the outside crispy! Enjoy!
Chef Pairings
Serve hot with a side of sour cream or steak sauce and a crisp green salad.