Philly Cheesesteak Stuffed Potatoes

posted in: Main Dish

I first shared this recipe for my Philly Cheesesteak Stuffed Potatoes with my newsletter subscribers (they always get my recipes + best tips first!) a couple months ago, and I’ve heard from so many of you just how much you’ve loved them! One of you even turned the leftovers into an omelet! GENIUS!

Philly Cheesesteak Stuffed Potatoes

I’m often asked if potatoes are paleo, so in case you’re wondering the same thing, here’s my quick thoughts!
When I first started eating this way, I honestly became afraid of foods that weren’t considered “paleo.” I’d been sick for so long and was feeling good for the first time in YEARS. I was scared of eating something that could change that. I lived by a list of rules that someone else created, and it took me quite awhile to realize that I could actually create my own rules. I also realized that food isn’t something to be afraid of, no matter what it is.

Philly Cheesesteak Stuffed Potatoes
Back then (4+ years ago) white potatoes were mostly considered “not paleo,” so I avoided them for approximately 2 years (this is the time that I stuck to living by paleo “rules”). Fast forward to now, and the majority of people now consider white potatoes to be paleo. Even the Whole30 program allows them. Times have changed. 😉
Once I added them back into my diet, I realized that they actually make me feel great! In reality, potatoes are a real, whole food, and it’s up to you if you want to include them in your diet or not.
If you’re sensitive to nightshades or are looking to lose weight, then you may want to avoid white potatoes for now. You can easily substitute yams or sweet potatoes in this Philly Cheesesteak Stuffed Potatoes recipe instead! I LOVE Japanese sweet potatoes – they’re actually my favorite of any potato variety!

I’ve written a more detailed explanation of what I eat now and why in my What I Ate in a Day Post.

These Philly Cheesesteak Stuffed Potatoes have a dairy-free “cheese” sauce that you’ll never realize isn’t actually cheese! It’s SO GOOD! Trust me on this one and serve it to your friends and family without saying a word!

 Philly Cheesesteak Stuffed Potatoes

Enjoy this recipe for my Philly Cheesesteak Stuffed Potatoes!


Philly Cheesesteak Stuffed Potatoes

Category: Main Dish

Philly Cheesesteak Stuffed Potatoes


    For The Steak:
  • 1 tablespoon avocado oil or ghee
  • 1 small yellow onion, sliced
  • 1 green bell peppers, deseeded and sliced
  • 4 ounces mushroom, sliced
  • 1 lb ribeye, thinly sliced & generously seasoned with salt & pepper
  • Sea salt & black pepper


  1. Preheat your oven to 400 degrees. Rub the baked potatoes with 1 tablespoon of the avocado oil/ghee and poke them several times with a fork. Place the potatoes on a baking sheet, sprinkle with the sea salt, and bake for 1 hour, or until they’re easily pierced with a sharp knife.
  2. Place the cashews into a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside for at least 30 minutes - 1 hour if possible.
  3. While the potatoes are baking, heat a large pan over medium-high heat. Add the avocado oil/ghee and once hot, add the onion, bell pepper and mushrooms. Saute until softened and they begin to brown, approximately 5-6 minutes.
  4. Place the peppers, onions and mushrooms into a clean bowl and set aside. Add the steak to the pan and cook for 1-2 minutes, or until it’s cooked to your liking.
  5. While the steak is cooking, let’s make the “cheese” sauce! Drain and rinse the cashews. Place the cashews, water and lemon juice into your blender and blend on high until smooth. Add the remaining sauce ingredients and blend once more until smooth.* A high-speed blender (such as a Vitamix) works best for this, but other blenders will work, you’ll just need to scrape down the sides of the blender often until the cashews are completely broken down.
  6. Remove the potatoes from the oven once they’re cooked through, and cut open in the middle. Stuff with the steak, peppers, onions and mushrooms and top with the “cheese” sauce. ENJOY!


Philly Cheesesteak Stuffed Potatoes

Philly Cheesesteak Stuffed Potatoes

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4 Responses

  1. Team white potatoes over here! I’m originally from Philadelphia and sure do miss those Philly cheesesteaks! This Paleo version looks so good!

    • livinglovingpaleo
      | Reply

      Yessss! I hope you love these, Chelsea! <3

  2. Amy
    | Reply

    Just found your blog and can’t wait to try all the delicious looking recipes! 🙂 Could these be made with a goat’s milk cheese? If so how much would you recommend? Unfortunately, I can’t have the nutritional yeast due to MTHFR but my tummy has no issues with a little goat’s milk cheddar. 🙂 Again, I look forward to trying all your recipes! Thanks for all your hard work!

    • livinglovingpaleo
      | Reply

      Absolutely, goat milk cheddar would definitely work! I’d just add it to taste. 🙂 Since you’re into goat milk, have you tried Midnight Moon goat gouda? It’s my absolute favorite cheese…so good!

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