Loaded Air Fryer Philly Cheesesteak Potatoes (Easy Crispy Stuffed Recipe)

Let me paint the scene.

It’s game night. You want something hearty. Something cheesy. Something that makes people hover around the kitchen pretending they’re “just checking on things.”

That’s when I make Air Fryer Philly Cheesesteak Potatoes.

I combined two comfort food legends — crispy air fryer baked potatoes and a classic Philly cheesesteak filling — and honestly, I haven’t looked back. You get tender potatoes with crispy skins, juicy shaved steak, sautéed peppers and onions, and melted provolone all in one bite.

If that doesn’t sell you, I don’t know what will.

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Why You’ll Love These Cheesesteak Potatoes

I tested this recipe a ridiculous number of times. I tried russets. I tried Yukon Golds. I overloaded them with cheese once (zero regrets).

Here’s why this version wins:

• Crispy air fryer potatoes in under 40 minutes
• Juicy steak cooked to perfection
• Gooey melted provolone
• Perfect for dinner, game day, or meal prep
• Way easier than making actual sandwiches

Ever tried assembling cheesesteaks for a crowd? It gets chaotic fast. These loaded potatoes? Simple. Contained. No bread falling apart.

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The Key to Perfect Air Fryer Baked Potatoes

Choose the Right Potato

Use large russet potatoes.

Russets give you:

• Crispy skin
• Fluffy interior
• Enough space for serious toppings

Smaller potatoes won’t hold enough filling. And we are not here for skimpy toppings.

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Crisp the Skin Properly

I rub each potato with:

• Olive oil
• Salt

That simple step creates that crispy air fryer potato skin everyone loves.

I cook mine in the COSORI Air Fryer Max XL 5.8QT
https://amzn.to/4aW2HNJ

It fits four large potatoes easily. The heat circulates evenly, so I don’t rotate them constantly.

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Ingredients for Air Fryer Philly Cheesesteak Potatoes

For the Potatoes

• 4 large russet potatoes
• 1 tablespoon olive oil
• 1 teaspoon kosher salt

For the Cheesesteak Filling

• 1 pound shaved ribeye steak (or thin-sliced sirloin)
• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 1 small yellow onion (sliced)
• 1 tablespoon butter
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 6–8 slices provolone cheese

Optional toppings:

• Mushrooms
• Banana peppers
• Cheese sauce drizzle

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Step-by-Step: How to Make Air Fryer Philly Cheesesteak Potatoes

Step 1: Air Fry the Potatoes

Scrub and dry the russets.

Pierce them with a fork a few times.

Rub with olive oil and sprinkle salt evenly.

Preheat your air fryer to 400°F.

Cook for 35–40 minutes, flipping halfway through.

The skins should feel crisp and the inside soft when pierced.

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Step 2: Slice & Fluff

Let them cool slightly.

Slice down the center.

Use a fork to fluff the interior.

Don’t scoop too much out — you want a sturdy base.

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Step 3: Cook the Cheesesteak Filling

Heat a skillet over medium-high heat.

Add butter.

Sauté onions and peppers for 3–4 minutes until softened.

Push veggies to the side.

Add shaved steak.

Season with salt, pepper, and garlic powder.

Cook until just browned. It cooks fast, so don’t walk away.

Mix everything together once the steak finishes.

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Step 4: Assemble

Spoon the steak mixture generously over each potato.

Top with provolone slices.

Place the stuffed potatoes back into the air fryer at 375°F for 3–4 minutes.

The cheese should melt and bubble slightly.

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Tips That Make a Huge Difference

After making these more times than I should admit, here’s what I learned:

Use Thinly Shaved Steak

Ask your butcher for shaved ribeye.

Or use pre-sliced steak from the store.

Thicker steak won’t give you that authentic Philly cheesesteak flavor.

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Don’t Overcook the Steak

Overcooked steak turns chewy.

Cook it quickly over high heat.

Remove from heat as soon as it browns.

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Toast the Inside of the Potato

Want next-level flavor?

Brush a little melted butter inside the potato and air fry for 2 minutes before adding filling.

It adds extra richness.

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Why This Beats Traditional Cheesesteaks

Let’s be honest.

Sandwiches get messy.

Bread gets soggy.

Filling falls out.

With Philly cheesesteak stuffed potatoes, everything stays contained. You get all the flavor without juggling a sandwich.

Plus, potatoes feel heartier. More satisfying. More comfort food vibes.

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Flavor Variations

Mushroom Lover’s Version

Add sliced mushrooms while cooking peppers and onions.

They add deep, savory flavor.

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Spicy Kick

Add:

• Jalapeños
• Crushed red pepper
• Pepper jack cheese

Ever wanted your cheesesteak to fight back? Here you go.

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Cheese Sauce Upgrade

Drizzle homemade cheese sauce over the top.

It feels indulgent.

It tastes incredible.

It makes zero apologies.

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Tools That Make It Easier

I already mentioned my air fryer, but a few tools help:

Cast Iron Skillet

I use a Lodge 10.25-Inch Cast Iron Skillet
https://amzn.to/4tGoUqx

It gives the steak a beautiful sear.

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Sharp Chef’s Knife

Thin slicing peppers and onions matters.

A quality knife speeds everything up.

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Storage & Reheating

Store leftovers in an airtight container for up to 3 days.

To reheat:

• Air fry at 350°F for 4–6 minutes.

The skin crisps again. The cheese melts again.

Microwaving works in a pinch, but you lose that crispy texture. And we worked hard for that texture.

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Nutrition & Balance

Are these light? Not exactly.

But they’re balanced.

You get:

• Protein from steak
• Fiber from potatoes
• Veggies from peppers and onions

And honestly, comfort food feeds your soul too. 🙂