Philly Cheesesteak Loaded Sweet Potatoes
This is the kind of weeknight dinner that looks impressive but comes together with minimal effort. Baked sweet potato as the base, topped with seasoned steak, sautéed veg, melted provolone, and pesto - it's a high-protein meal that actually satisfies.
Serves
4
Prep time
15 minutes
Cooking time
60
Looking for more loaded dinners to add to the rotation? Try my Chicken Fajita Sweet Potato Bowls or my Mexican Chicken Philly Cheesesteak
Helpful Tips
Storage
- Fridge: Store each component separately for best results — sweet potatoes, steak, and veg will keep for up to 4 days in airtight containers.
- Freezer: The cooked steak and sautéed vegetables freeze well for up to 2 months. Sweet potatoes can also be frozen once baked and cooled. Pesto is best added fresh; don't freeze it with the other components.
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Substitutions
- Protein: Scotch fillet or sirloin are ideal for their tenderness when sliced thin, but eye fillet or rump also work. For a lighter option, swap steak for thinly sliced chicken thigh — season and cook the same way.
- Cheese: Provolone is the classic Philly choice and melts nicely. Swiss cheese works as a close alternative.
- Gluten-free: This recipe is naturally gluten-free
- Pesto: No basil pesto? A drizzle of chimichurri or a spoonful of salsa verde works well with the steak.
Serving Suggestions
This is a complete meal on its own, but if you're feeding a crowd or want to round things out, a simple green salad on the side works well — try the Classic Greek Salad or just some dressed rocket with lemon and olive oil.
Helpful Tips
Storage
- Fridge: Store each component separately for best results — sweet potatoes, steak, and veg will keep for up to 4 days in airtight containers.
- Freezer: The cooked steak and sautéed vegetables freeze well for up to 2 months. Sweet potatoes can also be frozen once baked and cooled. Pesto is best added fresh; don't freeze it with the other components.
Substitutions
- Protein: Scotch fillet or sirloin are ideal for their tenderness when sliced thin, but eye fillet or rump also work. For a lighter option, swap steak for thinly sliced chicken thigh — season and cook the same way.
- Cheese: Provolone is the classic Philly choice and melts nicely. Swiss cheese works as a close alternative.
- Gluten-free: This recipe is naturally gluten-free
- Pesto: No basil pesto? A drizzle of chimichurri or a spoonful of salsa verde works well with the steak.
Serving Suggestions
This is a complete meal on its own, but if you're feeding a crowd or want to round things out, a simple green salad on the side works well — try the Classic Greek Salad or just some dressed rocket with lemon and olive oil.
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes (approx. 200–250g each)
- Olive oil, for rubbing
- Flaky salt
For the Steak:
- 500g scotch fillet or sirloin, sliced as thinly as possible (freeze for 20 minutes first - it makes slicing much easier)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
For the Sautéed Vegetables:
- 1 green capsicum, thinly sliced
- 1 red capsicum, thinly sliced
- 1 brown onion, halved and thinly sliced
- 1 tbsp olive oil
- Salt and pepper to taste
To Serve:
- 150g provolone, thinly sliced
- 4–5 tbsp good quality basil pesto
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
620
kcal
Protein
46
g
Carbohydrates
38
g
Fat
30
g
Fibre
6
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat your oven to 200°C fan-forced. Rub each sweet potato with a little olive oil, sprinkle with flaky salt, and pierce all over with a fork. Place on a lined baking tray and bake for 60 minutes, or until completely tender when pierced with a fork.
- While the potatoes are baking, slice the steak as thinly as you can against the grain — if you have time, place it in the freezer for 20 minutes first to make this easier. Toss the sliced steak with garlic powder, onion powder, smoked paprika, salt and pepper. Set aside to marinate for at least 15 minutes while the potatoes cook.
- Heat 1 tbsp olive oil in a large frypan over medium-high heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until softened and starting to colour. Add the green and red capsicum and cook for another 4–5 minutes until tender and lightly caramelised. Season well with salt and pepper, then transfer to a bowl and keep warm.
- Return the same pan to high heat and add a little more oil if needed. Once the pan is smoking hot, add the steak in a single layer — work in two batches if needed, as crowding the pan will cause it to steam rather than sear. Cook for 1–2 minutes per side until nicely browned.
- Reduce heat to low. Lay the provolone slices directly over the steak while it's still in the pan and leave for 30–60 seconds until melted. Remove from heat.
- Cut a deep cross into the top of each baked sweet potato and press the ends open to expose the flesh. Use a fork to lightly mash the inside flesh and season with a small pinch of salt.
- Top each potato with the sautéed capsicum and onion, then pile on the cheesy steak. Finish with a generous drizzle of pesto. Serve immediately.
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes (approx. 200–250g each)
- Olive oil, for rubbing
- Flaky salt
For the Steak:
- 500g scotch fillet or sirloin, sliced as thinly as possible (freeze for 20 minutes first - it makes slicing much easier)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
For the Sautéed Vegetables:
- 1 green capsicum, thinly sliced
- 1 red capsicum, thinly sliced
- 1 brown onion, halved and thinly sliced
- 1 tbsp olive oil
- Salt and pepper to taste
To Serve:
- 150g provolone, thinly sliced
- 4–5 tbsp good quality basil pesto
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
620
kcal
Protein
46
g
Carbohydrates
38
g
Fat
30
g
Fibre
6
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat your oven to 200°C fan-forced. Rub each sweet potato with a little olive oil, sprinkle with flaky salt, and pierce all over with a fork. Place on a lined baking tray and bake for 60 minutes, or until completely tender when pierced with a fork.
- While the potatoes are baking, slice the steak as thinly as you can against the grain — if you have time, place it in the freezer for 20 minutes first to make this easier. Toss the sliced steak with garlic powder, onion powder, smoked paprika, salt and pepper. Set aside to marinate for at least 15 minutes while the potatoes cook.
- Heat 1 tbsp olive oil in a large frypan over medium-high heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until softened and starting to colour. Add the green and red capsicum and cook for another 4–5 minutes until tender and lightly caramelised. Season well with salt and pepper, then transfer to a bowl and keep warm.
- Return the same pan to high heat and add a little more oil if needed. Once the pan is smoking hot, add the steak in a single layer — work in two batches if needed, as crowding the pan will cause it to steam rather than sear. Cook for 1–2 minutes per side until nicely browned.
- Reduce heat to low. Lay the provolone slices directly over the steak while it's still in the pan and leave for 30–60 seconds until melted. Remove from heat.
- Cut a deep cross into the top of each baked sweet potato and press the ends open to expose the flesh. Use a fork to lightly mash the inside flesh and season with a small pinch of salt.
- Top each potato with the sautéed capsicum and onion, then pile on the cheesy steak. Finish with a generous drizzle of pesto. Serve immediately.
Watch How to Make It
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