Microwave Philly cheesesteak stuffed potato
Thin-sliced steak, peppers and onions under melted provolone, piled into a fluffy baked potato, all the cheesesteak flavor without the roll.
- 20 min total
- 8 min hands-on
- Follow-a-recipe easy
- Serves 1
- About $3.09 a serving
- 430 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 1 servings.
- 1 russet potato, medium, about 10 oz
- ½ cup frozen pepper and onion blend
- 3 oz shaved steak
- 1 tsp Worcestershire sauce
- 1 slice provolone slices
From your pantry
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch black pepper
Each serving has about 430 calories, 27 g protein, 46 g carbs and 16 g fat, and costs about $3.09 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No shaved steak? Sirloin steak works.
- No provolone slices? Shredded mozzarella works.
Steps
Tap an underlined word for a quick explanation.
Scrub the potato, dry it, poke it 6 to 8 times with a fork, and microwave it on a plate for 5 minutes.
Timer: 5 min
Dolly’s tip: The holes let steam escape. Skip them and a potato can burst.Turn it over using a folded paper towel and microwave 3 to 5 minutes more, until a fork slides in easily. Wrap it in a towel to stay hot.
Timer: 4 min
Microwave the frozen peppers and onions in a covered bowl for 2 minutes, then pour off any water.
Timer: 2 min
Pull the steak apart into loose strips and stir it into the peppers with the Worcestershire, garlic powder, salt and pepper.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cover and microwave 1 minute, stir, then keep going in 30-second bursts until no pink is left.
Timer: 1 min
Dolly’s tip: Thin steak cooks fast and toughens if it goes too long. Stop as soon as the pink is gone.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Split the potato open with the fork, fluff the inside, and pile the steak and peppers in.
Tear the provolone over the top and microwave 30 seconds, until it .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 30 sec
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
