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Philly Cheese Steak Potato Skins

A delightful fusion of classic Philly cheesesteak flavors in a crispy potato skin, perfect for appetizers or weeknight meals.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Appetizer, Main Dish, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Potato Skins
  • 4 large large baking potatoes Choose large, firm baking potatoes with smooth skins.
Filling
  • 1 pound flank steak, cooked and sliced thin Flank steak gives great beefy flavor. Slice against the grain.
  • 1 cup onions, sliced Caramelize for sweetness.
  • 1 cup provolone cheese, shredded Use fresh shredded for better melting.
  • 2 tablespoons olive oil For sautéing onions.
  • to taste Salt and pepper Adjust according to preference.
  • to taste Chives for garnish (optional) Adds freshness and color.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash the potatoes and pierce them with a fork. Place potatoes directly on the rack or on a baking sheet. Bake for about 45 minutes or until tender.
  3. Slice the baked potatoes in half lengthwise and scoop out some of the flesh, leaving about 1/4–1/2 inch of potato attached to the skin.
  4. Heat the olive oil in a pan over medium heat. Add sliced onions and cook until caramelized, about 10–15 minutes.
  5. If your flank steak isn’t cooked, sear it on high heat for 3–4 minutes per side for medium-rare, then let rest and slice thinly against the grain.
Assembly
  1. Fill each potato skin with sliced steak and caramelized onions. Top with shredded provolone cheese.
  2. Place the filled skins on a baking sheet and bake at 400°F for about 8–10 minutes, or until the cheese melts and begins to bubble.
  3. Garnish with chopped chives if desired. Serve warm.

Notes

For faster prep, cook the steak ahead and reheat gently. For extra creaminess, mix reserved scooped potato into the filling.