Ingredients
6 russet potatoes, scrubbed clean
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 large onion, thinly sliced
2 bell peppers, thinly sliced
1 1/2 lb. flank steak, thinly sliced
1 tsp. dried oregano
2/3 c. shredded provolone
1 tbsp. Freshly chopped parsley, for garnish
Preparation
Step 1Preheat oven to 400°. Pierce potatoes all over with a fork, then rub with 2 tablespoons oil and season with salt and pepper. Place potatoes on a baking sheet and bake until skin is crispy and potatoes are tender, about 1 hour. Let cool slightly until cool enough to handle.Step 2Meanwhile, make filling: In a large skillet over medium heat, heat remaining tablespoon oil. Add onion and peppers and cook until soft, 5 minutes. Add steak and season with oregano, salt, and pepper. Cook until steak is cooked through, 5 minutes for medium.Step 3When potatoes are cool enough to handle, cut them in half lengthwise. Scoop out flesh with a spoon, leaving a ¼ inch border. (Reserve scooped out middles for a different use.) Return potatoes, cut side-up, to baking sheet. Divide steak mixture evenly among potatoes, then top with provolone.Step 4Bake until cheese is melty, 10 minutes.Step 5Garnish with parsley before serving.
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