Ingredients:
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 pound thinly sliced beef (such as sirloin or ribeye)
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup provolone cheese, shredded
- Fresh parsley, chopped (for garnish)
Instructions:
- Bake the Potatoes:
- Preheat your oven to 400°F (200°C).
- Scrub the russet potatoes under cold water and pat them dry.
- Prick each potato several times with a fork, then rub them 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 when pierced with a fork.
- Cook the Beef and Vegetables:
- In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add the sliced onions and bell peppers, sautéing until they are soft and slightly caramelized, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute.
- Increase the heat to medium-high and add the thinly sliced beef. Season with salt and pepper.
- Cook until the beef is browned and cooked through, about 5-7 minutes.
- Assemble the Baked Potatoes:
- Once the potatoes are done baking, carefully remove them from the oven and let them cool slightly.
- Slice each potato lengthwise and gently fluff the insides with a fork.
- Spoon the beef and vegetable mixture generously into each potato.
- Add the Cheese:
- Sprinkle the shredded provolone cheese over the filled potatoes.
- Return the stuffed potatoes to the oven for about 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the potatoes from the oven and garnish with chopped fresh parsley.
- Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 60 minutes | Servings: 4
Indulge in these delicious Philly Cheesesteak Baked Potatoes, a hearty twist on a classic favorite!