She Strengthens

The Ultimate Philly Cheesesteak Showdown: A Twist on a Classic

When it comes to Philly cheesesteaks, opinions are strong and emotions run high. But what if you could take the classic combo of tender steak, gooey cheese, and crispy potatoes to the next level? Enter: cheesesteak potato skins that will revolutionize your snack game.

The Perfect Potato

To start, you’ll need the right spuds. Look for 5-pound bags of potatoes, which tend to be smaller and more uniform in size. Avoid any with green spots or sprouts, as they contain toxic compounds that can give your dish a bitter taste.

Game-Changing Ingredients

For this recipe, you’ll need:

• 8 russet potatoes (about 2 1/4 pounds)
• 2 tablespoons vegetable oil
• 1 cup thinly sliced yellow onion
• 1 cup thinly sliced green or red bell pepper
• Kosher salt and freshly ground black pepper
• 10 ounces boneless rib-eye steak, chilled in the freezer for 45 minutes
• 2 tablespoons unsalted butter, melted
• 1 1/2 cups shredded provolone cheese (about 4 ounces)

Let’s Get Cooking!

Preheat your oven to 400°F and arrange a rack in the middle. Pierce each potato several times with a fork or sharp knife, then bake directly on the oven rack for about 50 minutes, or until the skins are crisp and a knife easily pierces the potatoes. Let them cool for 10 minutes before setting the oven to broil.

Sizzling Steak and Veggies

In a large frying pan, heat the oil over medium-low heat until it shimmers. Add the onion and bell pepper, seasoning with salt and pepper. Cook, stirring occasionally, until the veggies are soft, about 10 minutes. Slice the partially frozen steak into thin pieces, discarding any fat. Increase the heat to high, push the veggies to one side, add the steak slices, and season with salt and pepper. Cook until the meat is no longer pink, about 3 minutes. Combine the veggies and steak, remove from heat, and set aside.

Assembling the Skins

Slice each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch intact. Reserve the flesh for another use. Brush the insides of the potatoes with melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes. Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

The Finishing Touches

Divide the reserved steak and vegetable mixture among the skins and sprinkle with cheese. Place in the broiler and broil until the filling is heated through and the cheese is melted and bubbling, about 4 to 5 minutes. Serve immediately and enjoy the ooohs and ahhhs from your friends and family!