| Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Yields: 8 |
Ingredients:
- 6 russet potatoes, scrubbed clean
- 3 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 large onion, thinly sliced
- 2 bell peppers, thinly sliced
- 1 1/2 lb. flank steak, thinly sliced
- 1 tsp. dried oregano
- 2/3 c. shredded provolone
- 1 tbsp. Freshly chopped parsley, for garnish
Directions:
- Preheat oven to 400°. Pierce potatoes all over with a fork, then rub with 2 tablespoons oil and season with salt and pepper. Place potatoes on a baking sheet and bake until skin is crispy and potatoes are tender, about 1 hour. Let cool slightly until cool enough to handle.
- Meanwhile, make filling: In a large skillet over medium heat, heat remaining tablespoon oil. Add onion and peppers and cook until soft, 5 minutes. Add steak and season with oregano, salt, and pepper. Cook until steak is cooked through, 5 minutes for medium.
- When potatoes are cool enough to handle, cut them in half lengthwise. Scoop out flesh with a spoon, leaving a ¼ inch border. Return potatoes, cut side-up, to baking sheet. Divide steak mixture evenly among potatoes, then top with provolone.
- Bake until cheese is melty, 10 minutes.
- Garnish with parsley before serving.
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