The only cheesesteak potato skin recipe you'll ever need

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Have you ever had an authentic Philly cheesesteak? The iconic combination of steak, melted cheese, peppers, and onions is a classic for a reason, but it can be hard to find outside of Philadelphia.
This potato skin version is the perfect way to enjoy a Philly cheesesteak with friends in a casual setting, without committing to making it the main course. You can also personalize these skins with your favorite cheesesteak add-ons (mushrooms, hot sauce, different peppers, etc.) to really make them your own. Plus they make amazing leftovers … that is, if you don’t eat them all right away!
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Cooktop Cove
Authentic Philly cheesesteak potato skin
8
10 minutes
1 hour 20 minutes
1 hour 30 minutes
8 russet potatoes, scrubbed and dried
3 tablespoons olive oil, separated
Salt and pepper to taste
1 medium yellow onion, thinly sliced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 teaspoon dried oregano
9 ounces ribeye steak, sliced into thin strips
2 tablespoons butter, melted
1 cup shredded provolone cheese
Preheat the oven to 400 F. Using a fork, pierce the potatoes all over and place them on a baking sheet lined with aluminum foil. Rub them all over with 2 tablespoons of olive oil and season with salt and pepper. Bake about 1 hour, or until tender all the way through. Set aside to cool.
Place the remaining olive oil in a large skillet over a medium heat. Once shimmering, add the onions, bell peppers, and oregano. Sauté about 10 minutes, or until softened.
Add the steak and season with salt and pepper. Sauté until cooked through, about 3-5 minutes. Remove from the heat and set aside.
Once cool enough to handle, slice each potato in half length-wise and scoop out most of the flesh, leaving about 1/4 inch. Place them back on the baking sheet and bush the insides with the melted butter. Season with salt and pepper and return to the oven. Place the baking rack on the highest slot and broil for 2-3 minutes, or until the skins are crisp. Remove from the oven.
Scoop the cheesesteak filling into each potato skin and top with the cheese. Return to the broiler and cook until the cheese has melted, about 3-5 minutes. Serve immediately.
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