Philly Cheese Steak with mushrooms, onion and provolone cheese nestled in a small bite size potato skin.
12 petite potatoes (yellow, white, red or fingerlings)
1 lb. beef rib eye steak, boneless
½ lb. of provolone, shredded
1 cup roasted sliced mushroom
1 medium sweet onion, chopped
¼ cup olive oil
Salt and pepper to taste
Prep Time: 20min | Cook Time: 30min
Wrap rib eye with plastic wrap and place in freezer while preparing potato skins. Slicing the steak will be easier when it is slightly frozen
Preheat oven to 400°F. Wash potatoes and rub them with 2 tablespoons of olive oil. Place them on a baking sheet and bake for 20 minutes or until potatoes are cooked through. Remove potatoes from oven and let cool slightly until cool enough to handle.
Turn the oven to 450°.
Cut each potato in half and use a small melon baller to scoop out the insides, leaving about ¼ inch potato on the skin walls. Combine remaining 2 tablespoons of olive oil, salt and pepper in a small bowl. Brush oil mixture all over potato skin, inside and out.
Place potato skin face down on baking sheet and cook for 5 minutes. Turn potatoes over and cook for another 5 minutes. Remove from oven.
Remove rib eye from the freezer and slice thinly against the grain. (Link below if needed).
Add a tablespoon of olive oil to frying pan. Add chopped sweet onion to pan, cook until translucent. Add mushroom and cook about 5 minutes. Place sliced rib eye in pan and cook until steak starts to brown slightly. Once brown, add remaining provolone cheese and stir well to incorporate cheese with steak.
With a small spoon place the rib eye mixture into potato skin.
Top with chopped parsley if desired.
30 minutes cook time for the potato skins and 10 minutes for steak mixture.
You can also add chopped red or green peppers or even mix up the cheese types according to your taste.
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