Photo: Jason Leung
Philly Cheesesteak Potato Skins Recipe
9 ingredients
16 potato skins
openrecipes
Crispy potato skins stuffed with steak, provolone cheese, peppers, and onions that are great for game day, parties, and barbecues.
Estimated Nutrition (whole recipe, rough)
813
Calories
40g
Protein
48g
Fat
55g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
- 2 tablespoons vegetable oil
- 1 cup thinly sliced yellow onion (from about 1/2 of a medium onion)
- 1 cup thinly sliced green or red bell pepper (from about 1 medium)
- Kosher salt
- Freshly ground black pepper
- 10 ounces boneless rib-eye steak, chilled in the freezer for 45 minutes so it’s stiff but not frozen
- 2 tablespoons unsalted butter (1/4 stick), melted
- 1 1/2 cups shredded provolone cheese (about 4 ounces)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes