Country Bob’s Philly Cheese Steak Stuffed Potatoes
Delicious tender steak, sauteed veggies, and melty cheese, all stuffed into a buttery potato.
2 Russet Potatoes
1/2 cup flour
1/3 cup cornstarch
4 garlic cloves
1/2 a medium onion
2 tbsp olive oil
1 pound cubed or shaved steak
1 jalapeno seeded and diced
1 cup cheddar cheese
1 tbsp Country Bob’s Seasoning Salt
2 tsp paprika
Peel the potatoes then cut into small pieces and boil them with 2 cloves of garlic until they are fork tender. About 20 minutes. Season with salt and pepper then mash them with a potato masher. Allow potatoes to cool while you make the filling.
Mince the garlic, onion and jalapeno. Heat a skillet to medium heat. Add olive oil and cook the garlic until fragrant, about 4 minutes. Add the onion and jalapeno and cook for another 4 minutes. Add the steak and Country Bob’s Seasoning Salt then cook until the steak is medium/medium rare. Remove from the heat and set aside.
Add flour and cornstarch to potatoes and mash until it forms a dough. Form the dough into a small cup shape and fill with cheese followed by the steak and veggie mix. Using a flat piece of dough, cover the top and form into a small patty.
You can either cook the cakes in an air fryer for 12 minutes after coating them in olive oil or use an olive oil greased griddle to cook them for about 5 minutes per side until they are golden brown. Sprinkle with some salt and pepper then they are ready to serve!