Philly Cheesesteak Potato Skins
We love Potato Skins as an appetizer in our home on game day, and other days when we feel like celebrating or having guests over. Last year, I shared with you my recipe for Traditional Homemade Potato Skins, so this year I thought I’d share one of the twists we use on Potato Skins. We also like to eat Philly Cheesesteak Sliders, so sometimes I’ll just make Philly Cheesesteak Potato Skins instead. We make each one unique, to each person’s preference, because I’m allergic to onions, so I’ll omit those from mine. One child doesn’t like mushrooms, so I leave those off of his, and so forth. They’re pretty easy to adjust for each person. Also, our local supermarket has a fantastic butcher, and he frequently has shaved steak available at the meat counter. When BIG games are coming up, it sells out fast, so if shaved steak isn’t available, I just pop over to the deli counter and get some deli roast beef sliced thick and then I chop it up. If it comes a little rare for your taste, you can always cook it a bit before using, and don’t forget it’ll cook 20 mins on the potato before serving.
What is your favorite twist on potato skins?
Philly Cheesesteak Potato Skins Ingredients
10 Medium Baking Potatoes
Green Onions, sliced
8 oz Mushrooms, chopped
1 Large White Onion, chopped
12 oz Roast Beef lunch meat, sliced thick and cubed OR 1 lb shaved steak from the meat counter
Worcestershire Sauce
Salt & Pepper
Provolone Cheese
Bake potatoes at 350 degrees for 45 minutes or until tender.
Allow the potatoes to cool down enough that you can slice them in half and scoop out the insides. (I save mine to make Potato Soup the next day!)
Season the potatoes with salt and pepper.
Layer the bottom of the potatoes with provolone cheese.
Add the Chopped Roast Beef OR Shaved Meat to the inside of the potatoes.
In a medium saucepan, saute the mushrooms and onions. Season with salt, pepper and Worcestershire sauce. Cook until the mushrooms and onions are tender. (You can also add peppers if you want, sometimes I do, sometimes I don’t, it really just depends on what my crew wants when I’m making each batch.)
Add sauteed mushrooms, onions to potatoes.
Cover the top of each potato with provolone cheese.
Bake at 350 degrees for 15-20 minutes or until cheese is melted and roast beef is hot.
Garnish each potato with green onions while the cheese is hot.
Enjoy!
- 10 Medium Baking Potatoes
- Green Onions, sliced
- 8 oz Mushrooms, chopped
- 1 Large White Onion, chopped
- 12 oz Roast Beef lunch meat, sliced thick and cubed
- Worcestershire Sauce
- Salt & Pepper
- Provolone Cheese
- Bake potatoes at 350 degrees for 45 minutes or until tender.
- Allow the potatoes to cool down enough that you can slice them in half and scoop out the insides.
- Season the potatoes with salt and pepper.
- Layer the bottom of the potatoes with provolone cheese.
- In a medium saucepan, saute the mushrooms and onions. Season with salt, pepper and Worcestershire sauce. Cook until the mushrooms and onions are tender.
- Add sauteed mushrooms, onions.
- Cover the top of each potato with provolone cheese.
- Bake at 350 degrees for 15-20 minutes or until cheese is melted and roast beef is hot.
- Garnish each potato with green onions while the cheese is hot.
- Enjoy!
These are a few items I find helpful in my own kitchen when preparing and serving these Philly Cheesesteak Potato Skins:
Redco Tater King Potato ScooperPorcelain 3 Tier Serving Tray – Rectangular Serving Platter – Appetizer Dessert Stand Rack, White, 12 inch Plates
9 Piece Football Shape Game Day Serving Tray Set Includes Football Divided Tray, 4 Football Bowls, 4 Large Drink Beverage Cups
Basketball Sports Fanatics Party Supply Bundle! Serving 16 Guests and Includes Plates, Napkins and Cups.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but When Is Dinner will receive a small commission. This helps cover some of the costs of running this site. We appreciate your support!
Leela says
June 21, 2018 at 7:56 pmThat looks delicious.
Amber says
June 19, 2018 at 3:01 pmThese look super yummy. My favorite twist is to add some furikake or chili oil!
Heidi c says
June 16, 2018 at 5:33 amI love potato skins and this looks like a yummy variation!
Judy Cox says
June 15, 2018 at 4:46 pmI think my husband would really enjoy these, mainly because of the ingredients!!
Rosie says
June 13, 2018 at 5:12 pmThese do sound so good! We love potato skins, and I’ve forgotten all about them! I’ve made them with broccoli, cheese and ham!
monique s says
June 12, 2018 at 11:01 amWow. THese look so good. I love the topping mix on these….it is so fresh and new vs. the usual potato toppers. I will try this for sure
Edye says
June 11, 2018 at 7:34 pmMy family would really like these 🙂
Ellen Levickis says
June 11, 2018 at 12:11 pmLove potato skins and never thought of this variation!
Francine Anchondo says
June 11, 2018 at 10:21 amThese look really good.
Calvin says
June 11, 2018 at 12:24 amPotato skins take a long time and effort to make, but it’s well worth !
Janice Crespo says
January 17, 2018 at 7:43 pmThese look fantastic! I pinned this because I definitely want to give this a try! Yum!
kathy pease says
January 17, 2018 at 7:10 pmMy husband would love these they look awesome
Jennifer H. says
January 17, 2018 at 6:24 pmI think that this recipe looks great.
Joy says
January 17, 2018 at 12:52 pmThose look dangerously good and something my husband would love to try. Sometimes he can be sooo picky!
Jerry Marquardt says
January 15, 2018 at 2:28 amThese look absolutely delicious, especially due to the fact that I can notice those scallions. I have got to try this over this week.
Richard Brandt says
January 15, 2018 at 12:36 amAh, Philly Cheesesteak! Is there anything you can’t make better?
Edye says
January 11, 2018 at 10:20 amMy family would devour these! YUM!
Zoey says
January 11, 2018 at 3:44 amYum! I’ll take potatoes any way you can serve them!
Debbi Wellenstein says
January 7, 2018 at 4:35 pmThis looks like a good project for the hubs and me.
Calvin says
January 7, 2018 at 3:20 pmHmm takes time but definitely worth it.
Sandy Klocinski says
January 7, 2018 at 1:48 pmThey look awesome! The recipe is very easy. I probably will use a pepper jack cheese to give it more flavor
Cynthia C says
January 7, 2018 at 11:51 amThey look so good. Wish I had some right now!
Alina t Etch says
January 7, 2018 at 10:27 amI love this idea and it is so easy to make while we have coming party. The recipe is very easy to follow and ingredient list is simple and clear.
Amber says
January 7, 2018 at 1:03 amThese look really yummy – thanks for sharing your step by step recipe and photos!
Amy Green says
January 6, 2018 at 7:08 pmIt has always been on my kitchen bucket list (ha ha) to make homemade potato skins! They are so much fun to order in restaurants. I plan on varying the recipe a little by substituting Cheddar cheese.
Terri Quick says
January 6, 2018 at 6:41 pmI love potato skins & this is an interesting twist on them.
Elizabeth Tarlow says
January 4, 2018 at 3:48 pmThis sounds so darn good! Thanks for sharing your recipe! We love Philly Cheesesteak, and the thoughts of Philly Cheesesteak Potato Skins sounds divine! I can’t wait to fix these!
Fee Roberts says
January 4, 2018 at 11:34 amThese look good. Great for a snack.
Mishelle says
January 4, 2018 at 8:32 amI H-A-V-E to try these!! They look so good and I love potato skins!!!
Mishelle
James Robert says
January 4, 2018 at 5:54 amI have to try this one, it sounds terrific so I saved to Pinterest.