Description
Imagine all the savory flavors of a cheesesteak, but served in a fluffy baked potato. This delightful dish combines the best of both worlds, making it a perfect meal for any occasion.
Ingredients
Scale
Ingredients:
- 4 large russet potatoes
- 1 pound of thinly sliced ribeye steak or sirloin
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cups of provolone cheese, shredded
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Optional: hot sauce for extra kick
Instructions
Preparation:
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly and poke holes in them with a fork.
- Rub the potatoes with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender.
- While the potatoes are baking, heat a skillet over medium heat.
- Add olive oil to the skillet, then sauté the sliced onions and green bell peppers until they are soft.
- Add the thinly sliced steak to the skillet and cook until browned, about 5-7 minutes.
- Season the mixture with salt and pepper to taste.
- Once the potatoes are done, remove them from the oven and let them cool slightly.
- Slice each potato open and fluff the insides with a fork.
- Top each potato with the steak, onion, and pepper mixture.
- Finally, sprinkle the shredded provolone cheese on top and return to the oven for 5-10 minutes, until the cheese is melted.
Notes
- Ensure the potatoes are fully cooked by testing with a fork.
- For extra flavor, marinate the steak before cooking.
- Feel free to add your favorite seasonings to the steak mixture.
- Keep an eye on the cheese to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 600
- Sodium: 800mg
- Protein: 35g