Cheesesteak Potato Skins
Cheesesteaks have never looked so good.
Author: The Chef
Recipe type: Main dish
- 4 russet potatoes, scrubbed clean
- olive oil
- kosher salt
- Freshly ground black pepper
- 1 tbsp. olive oil
- 1 large onion, sliced into half moons
- 2 bell peppers, thinly sliced
- 1½ lb. flank steak, thinly sliced
- 1 tsp. oregano
- 1 tbsp. Chopped parsley, for garnish
- ⅔ c. shredded provolone
- Preheat oven to 400°. Line a large baking sheet with foil and lay the potatoes on top. Pierce all over with a fork, then rub the potatoes all over with olive oil and season with salt and pepper. Bake until the skin is crispy and the potato is tender, about 1 hour. Let cool slightly until cool enough to handle.
- Meanwhile, make filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and peppers, and season with salt and pepper. Sauté until onions are translucent and peppers are tender, 7 to 10 minutes.
- Push the vegetables to one side of the pan and add meat to the other side. Season with oregano, salt and pepper. Let them sit for a minute or so to sear, then sauté on the same side of pan until mostly cooked through, about another 5 minutes. Toss everything together in pan to evenly distribute meat and vegetables. Remove from heat and set aside.
- When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh with a spoon, leaving a ¼ thick inch by the skin. Return the potatoes, cut side-up, to the baking sheet. Fill with steak and pepper filling and top each with a handful of shredded provolone. Bake until cheese is melty, 3-4 minutes.
- Garnish with parsley and serve.