Instructions
HOW TO MAKE PHILLY CHEESE STEAK POTATO SKINS, IF YOU LIKED IT SAY HELLO
Potatoes
- 6 Yukon Gold potatoes small to medium
- 1 tbsp olive oil
- 1 tsp Kosher salt
Filling
- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 4 oz mushrooms roughly chopped
- 1/4 tsp kosher salt
- 4 oz deli roast beef cut into bite-size pieces
- 1 tsp steak seasoning
- 1 tbsp Worcestershire sauce
- 6 slices provolone cheese cut into small pieces
- 2 green onions sliced
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Preheat oven to 400 degrees.
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Wash and dry potatoes. Pierce potatoes with a fork 2-3 times.
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Place on a baking dish and drizzle with olive oil and sprinkle on salt. Rub potatoes making sure skins are covered in oil.
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Place in oven and bake until just fork tender (20-30 minutes).
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Remove and let cool.
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When cool enough to handle, scoop out the insides, leaving a small amount of potato flesh along the edge.
Filling
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Heat olive oil and butter in a medium size skillet over medium heat.
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Add mushrooms and salt. Cook, stirring frequently for approximately 5 minutes.
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Add roast beef, steak seasoning, and Worcestershire sauce and continue cooking for another 1-2 minutes.
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Place hollowed out potatoes back on the baking sheet and fill the bottoms with half of the cheese.
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Evenly divide the meat and mushroom mixture amongst the 12 potato skins.
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Top with remaining cheese.
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Broil just until cheese melts. Remove from oven, sprinkle with green onions and serve immediately.
Ingredients
- Potatoes
- 6 Yukon Gold potatoes small to medium
- 1 tbsp olive oil
- 1 tsp Kosher salt
- Filling
- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 4 oz mushrooms roughly chopped
- 1/4 tsp kosher salt
- 4 oz deli roast beef cut into bite-size pieces
- 1 tsp steak seasoning
- 1 tbsp Worcestershire sauce
- 6 slices provolone cheese cut into small pieces
- 2 green onions sliced
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