Fustini's Oils and Vinegars
Cheesesteak Potato Skins

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Cheesesteak Potato Skins


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Cheesesteak Potato Skins

Prep Time10 min Cook Time70 min Total Time80 min Servings6 Gluten Free Nut Free


  • 6 russet potatoes, scrubbed clean
  • 3 tablespoons Fustini's Medium SELECT olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 1/2 lb. flank steak, thinly sliced
  • 2 teaspoons dried oregano, divided
  • 2 tablespoons Fustini's Iron Fish Honey vinegar
  • 2/3 c. shredded provolone
  • 1 tbsp. Freshly chopped parsley, for garnish


Adapted from delish.com


Step 1. 

Preheat 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 for about 1 hour. Let cool slightly until cool enough to handle.

Step 2. 

In a large skillet over medium heat, heat the remaining tablespoon of olive oil. Add onion and peppers and cook until soft, 5 minutes. Add steak and season with 1 teaspoon of oregano, salt, and pepper. Cook until steak is cooked through, 5 minutes for medium.

Step 3. 

When potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh with a spoon, leaving a ¼ inch border. (Reserve scooped out middles for different use.) Return potatoes, cut side-up, to the baking sheet. Divide the steak mixture evenly among potatoes, then top with provolone. Bake until cheese is melty, 10 minutes. Garnish with parsley before serving.

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