Philly Cheesesteak Loaded Baked Potato (Dairy Free & Gluten Free)

This Philly Cheesesteak Loaded Baked Potato is a healthier version of the classic Philadelphia sandwich but tastes just as good. Thinly sliced steak, melted cheese and sautéed onions and peppers loaded on a soft baked potato making it a delicious dinner or lunch. This recipe is gluten free, grain free and dairy free!

I want it to be put on record that there is absolutely nothing wrong with eating a Philly cheesesteak! In fact, I think everyone should experience this delicious sandwich at least once in their lifetime. With that being said, I also know that not everyone can eat the classic cheesesteak due to dietary restrictions. I now fall into this category but that encouraged me to recreate a version that’s made with dairy free and gluten free ingredients! This Philly Cheesesteak Loaded Baked Potato has all the classic flavors of the original but swaps the bun for a baked potato. The way the cheesy sauce is soaked up into the soft baked potato is one of my favorite parts of this recipe.

Recipe Ingredients:

• Steak
• Sweet onion
• Green pepper
• Extra virgin olive oil
• Dairy free provolone cheese
• Russet potatoes
• Coconut aminos
• Dijon mustard
• Apple cider vinegar
• Salt
• Pepper
• Garlic powder

How to Make Philly Cheesesteak

Step One: Baked Potatoes

Preheat the oven to 400 degrees. Wash the russet potatoes and use a fork to poke holes in them. Place them in the oven and bake at 400 degrees for 45 minutes.

Step Two: Cheesesteak Filling

After the potatoes have been baking for 30 minutes, dice the onion and pepper and set aside. Next, cut the meat into thin slices. Add the extra virgin olive oil to the skillet on high heat and add the beef to the skillet and continue to cook until browned. Add the onions and peppers to the skillet and reduce the heat to medium high.

Step Three: Sauce + Cheese

In a small bowl, mix together the coconut aminos, Dijon mustard, apple cider vinegar, salt, pepper and garlic powder. Add the sauce to the skillet and continue to cook on medium heat for 5 minutes or until most of the sauce is soaked up into the meat and veggies. Place the provolone cheese into the skillet and continue to cook until it is melted (about 3 minutes). Remove the baked potatoes from the oven, cut them down the middle, and top with the cheesesteak filling.

Commonly Asked Questions

• What kind of cheese goes on a Philly cheesesteak? Traditionally, Philly cheesesteaks are made with either American or provolone cheese. I personally prefer provolone, so that’s what this recipe calls for. If you aren’t a fan of provolone cheese, you can easily swap it for American!
• What goes on a Philly cheesesteak? This really depends on your personal taste. Common toppings include onions, bell peppers, cheese, ketchup, hot peppers, and banana peppers. Once you load your baked potato with the Philly cheesesteak filling, you can add any other topping.
• How to store this Philly Cheesesteak Loaded Baked Potato? If you have leftovers, you can store the filling in an airtight container in the refrigerator.
• How to reheat this recipe? I would highly recommend making fresh baked potatoes when reheating this recipe. Reheating baked potatoes just don’t taste the same as freshly out of the oven! The Philly cheesesteak filling can be reheated in the microwave.
• What kind of meat to use for Philly cheesesteak? I have found that rib-eye steak is the best type of meat for a classic Philly cheesesteak!

More Healthy Comfort Food Recipes:

• Breaded Chicken with Bruschetta Chicken (Paleo & Gluten Free)
• Paleo Pulled Pork Nachos (Gluten Free & Dairy Free)
• Sloppy Joe Baked Potatoes (Whole 30 & Gluten Free)
• Dairy Free Chicken Cordon Bleu Casserole (Gluten Free & Grain Free)
• Paleo Chicken Alfredo Skillet

There is a lot to love about Philadelphia and the cheesesteak has always been one of those things. This Philly Cheesesteak Loaded Baked Potato transforms this traditional sandwich into a delicious gluten free and dairy free version. It’s one of those recipes that my family can’t get enough of! Enjoy!

-Kelsey

Philly Cheesesteak Loaded Baked Potato (Dairy Free & Gluten Free)

Recipe by Kelsey GrassCourse: Lunch, DinnerDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Ingredients

• 4 russet potatoes

• 1/2 sweet onion

• 1 green bell pepper

• 1.25 lbs rib-eye steak

• 1 Tablespoon extra virgin olive oil

• 4 pieces of dairy free provolone cheese (my favorite is Violife)

• Sauce:

• 2 Tablespoons coconut aminos

• 1 teaspoon Dijon mustard

• 1/2 teaspoon apple cider vinegar

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon garlic powder

Directions

• Preheat the oven to 400 degrees. Wash the russet potatoes and use a fork to poke holes in them. Place them in the oven and bake at 400 degrees for 45 minutes.*
• After the potatoes have been baking for 30 minutes, dice the onion and pepper and set aside. Next, cut the meat into thin slices. Add the extra virgin olive oil to the skillet on high heat and add the beef to the skillet and continue to cook until browned. Add the onions and peppers to the skillet and reduce the heat to medium high.
• In a small bowl, mix together the coconut aminos, Dijon mustard, apple cider vinegar, salt, pepper and garlic powder. Add the sauce to the skillet and continue to cook on medium heat for 5 minutes or until most of the sauce is soaked up into the meat and veggies. Add the provolone cheese to the skillet and continue to cook until it is melted (about 3 minutes). Remove the baked potatoes from the oven, cut them down the middle and top with the cheesesteak filling.

Notes

• Every oven is slightly different so the potatoes may need a little more time. Poke them with a fork at 45 minutes to determine whether or not they need to cook longer.