Ingredients:
– 2 large russet potatoes, scrubbed
– 1 pound thinly sliced ribeye or flank steak
– 1 green bell pepper, sliced
– 1 onion, sliced
– 1/4 cup olive oil
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– Salt and pepper to taste
– 1 cup shredded provolone cheese
Instructions:
1. Prep the Potatoes:
– Preheat oven to 400°F (200°C).
– Pierce potatoes with a fork.
– Rub with olive oil and season with salt and pepper.
– Bake for 50-60 minutes, or until tender.
2. Cook the Steak and Veggies:
– Heat olive oil in a large skillet over medium-high heat.
– Season steak with garlic powder, onion powder, salt, and pepper.
– Cook steak until desired doneness. Remove from pan and set aside.
– Add bell pepper and onion to the same skillet and cook until softened.
3. Assemble the Potatoes:
– Cut baked potatoes in half lengthwise.
– Top each half with steak, peppers, and onions.
– Sprinkle with provolone cheese.
4. Broil:
– Broil potatoes for 2-3 minutes, or until cheese is melted and bubbly.
5. Serve immediately and enjoy!
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes | Servings: 2″
