Philly Cheesesteak Potato Skins

Philly Cheesesteak Potato Skins
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  • 1 ½ cups shredded provolone cheese (about 4 ounces)
  • 2 tablespoons unsalted butter (¼ stick), melted
  • 10 ounces boneless rib-eye steak, chilled in the freezer for 45 minutes so it's stiff but not frozen
  • Freshly ground black pepper
  • Kosher salt
  • 1 cup thinly sliced green or red bell pepper (from about 1 medium)
  • 1 cup thinly sliced yellow onion (from about ½ of a medium onion)
  • + 2 more ingredients
    • 2 tablespoons vegetable oil
    • 8 (3-inch-long) russet potatoes (about 2 ¼ pounds), scrubbed and thoroughly dried

Heat the oven to 400°F and arrange a rack in the middle. Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool eno...

View full recipe at Chow


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