Philly Cheesesteak Baked Potato


4 large baking potatoes

1 lb thinly sliced steak (ribeye or sirloin)

1 green bell pepper, sliced

1 onion, sliced

1 tablespoon olive oil

8 slices provolone cheese

Salt and pepper to taste

1 tablespoon butter

Fresh parsley, chopped (for garnish)


Preheat oven to 400°F (200°C).

Bake potatoes for 45-60 minutes until tender.

Heat olive oil in a skillet over medium heat.

Sauté bell pepper and onion until softened, then set aside.

Cook steak in the same skillet until browned. Season with salt and pepper.

Cut a slit in the top of each baked potato and scoop out a portion of the insides to make room for the filling.

Place a slice of provolone cheese inside each potato.

Fill potatoes with cooked steak, peppers, and onions.

Top each with another slice of provolone cheese.

Bake for an additional 5-10 minutes until cheese is melted.

Garnish with fresh parsley before serving.


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