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Philly Cheese Steak Potato Skins

Crispy baked potato skins filled with tender steak, sweet caramelized onions, and gooey melted cheese, reimagining the classic Philly cheesesteak sandwich in a handheld format.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Pick firm, dry russets with few blemishes.
  • 1 lb tender steak (ribeye or sirloin recommended) Use a tender cut with some marbling.
  • 1 medium onion, sliced Caramelize for sweetness.
  • 1 cup shredded cheese (provolone or cheddar) Freshly shredded melts better.
  • 2 tablespoons olive oil For cooking onions and searing steak.
  • to taste Salt and pepper
  • Optional toppings: jalapeños, sour cream, chives

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with foil if desired.
  2. Scrub the potatoes, pierce with a fork, rub with olive oil and salt, and bake for 45–60 minutes until tender.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat, add sliced onions and a pinch of salt, and caramelize for 15–20 minutes.
  4. Season the steak with salt and pepper, increase skillet heat to medium-high, and sear for 2–4 minutes per side depending on thickness. Rest for 5 minutes then slice thinly.
  5. Cut the baked potatoes in half lengthwise and scoop out most of the insides, leaving a 1/4–1/2 inch border.
Assembly and Final Bake
  1. Fill potato skins with caramelized onions, top with sliced steak, and sprinkle shredded cheese over the top.
  2. Return the filled skins to the oven and bake for 10–15 minutes until cheese is melted and bubbly.
  3. Serve topped with optional jalapeños, sour cream, or chives.

Notes

For best results, don't over-scoop the potatoes and allow the steak to rest before slicing. Adjust seasoning and toppings to personal preference.