The perfect appetizer of Philly cheese steak baked on potato.
Ingredients
• 6 russet potatoes
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 large onion, thinly sliced
• 2 bell peppers, thinly sliced
• 1½ lb. flank steak, thinly sliced
• 1 tsp dried oregano
• ⅔ cup shredded provolone
Instruction
1. Preheat oven to 400F. Poke potatoes with a fork, rub with 2 tablespoons oil and season with salt and pepper. Place potatoes on a baking sheet pan and bake about 1 hour (until tender). Let cool enough to touch.
2. In a skillet on medium heat, heat remaining oil with onion and peppers about 5 minutes (until soft). Add in steak with oregano, salt, and pepper; cook for 5 minutes.
3. When potatoes are cool cut them in half and Scoop out inside leaving a ¼ inch border). Add steak mixture evenly in potatoes, then top with provolone (10 minutes for melted cheese).
