Ingredients
• 4 large russet potatoes
• 1 tbsp olive oil
• 1 lb (450g) ribeye or sirloin, thinly sliced
• 1 bell pepper (any color), sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp dried oregano
• Salt & black pepper to taste
• 1 cup marinara sauce or beef broth
• 1 cup shredded provolone or mozzarella cheese
• Optional toppings: sour cream, green onions, hot cherry peppers
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, pierce with a fork, and bake directly on the rack for 50–60 minutes until tender.
- While potatoes bake, heat olive oil in a skillet over medium-high heat. Sear steak 3–4 minutes until browned. Remove and set aside.
- In the same pan, sauté bell pepper and onion 6–7 minutes until tender and slightly caramelized. Add garlic and cook 30 seconds more.
- Return steak to the pan. Stir in smoked paprika, oregano, salt, and pepper. Pour in marinara sauce or broth and simmer 3–4 minutes.
- Slice open baked potatoes and fluff insides with a fork.
- Spoon steak mixture into each potato. Top generously with cheese.
- Return to oven for 3–5 minutes to melt cheese, or broil 1–2 minutes for golden bubbles.
- Serve hot with your favorite toppings—sour cream, green onions, or a drizzle of hot sauce!
✨ Perfect as a hearty dinner, game day meal, or stuffed potato night!
💡 Make it vegetarian: Swap steak for portobello mushrooms or plant-based steak strips.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 60 mins , Total Time : 1 hr 15 mins , Servings : 4 , Calories : 480 , Net Carbs: 38g , Fats: 22g , Protein: 32g