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.