Philly Cheesesteak Potato Skins

There’s this ongoing debate about what makes a Philly cheesesteak…is it the aged provolone with fried onions (and DARE I say sautéed peppers) OR is it the cheese whiz? Either way, you’re going to please everyone with this Philly cheesesteak potato skin board. Crispy potato skins and the options to add whiz or just some nice old aged provolone.

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8 russet potatoes, rinsed and scrubbed
Olive oil, for seasoning
2 white onions, thinly sliced
(OPTIONAL) 2 green bell peppers, thinly sliced
2lb sirloin steak, partially frozen for an hour and thinly sliced (freezing the steak slightly is the best way to get those really really thin slices - make sure to look up videos on how to do that and do it yourself!)
Kosher salt, to taste
2tsp Worcestershire sauce
Black pepper, to taste
10slices sharp provolone cheese, halved
For the cheese whiz:
1tbsp cornstarch
1tsp garlic powder
1tsp onion powder
1tsp mustard or mustard powder
Kosher salt, to taste
2cups whole milk
1cup finely chopped American cheese
2cups grated cheddar
Ketchup, to taste



Preheat the oven to 400F. With a fork, pierce the potatoes to release steam while they are in the oven. Place potatoes on a baking sheet and cover generously with olive oil. Season with salt. Bake for 45 minutes to 1 hour, until the potatoes are tender. While they're baking, work on the steak and cheese whiz (see below.)
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For the steak:

While the potatoes are baking, it’s time to make the fillings. In a large sauté pan render any reserved sirloin steak fat OR add 2 tbsp olive oil on a medium to high heat. Add the onions (and peppers, if using) and season with a generous pinch of salt. Cook until softened and slightly charred or golden brown, about 5-7 minutes. Remove from the pan into a small serving bowl and set aside. Re-season the skillet with some more oil or fat, if needed. Add the sirloin steak to the pan, season with salt and pepper and partially cook it for 2-3 minutes. Add the Worcestershire sauce and continue cooking until fully cooked through. Taste for seasoning and remove from the heat once seasoned to your liking. Keep in the pan to reheat before serving.
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For the cheese whiz:

In a small mixing bowl, whisk together the cornstarch, garlic powder, onion powder and mustard powder. Set aside. Add the milk to a medium sized sauce pan and simmer on a low- medium heat. Add the dry ingredients to the sauce pan and continue to whisk for 1-2 minutes until a thick but runny consistency forms. Lower the heat and add in the cheeses. Mix well until smooth. Taste for seasoning and add salt or more seasonings if necessary. Turn the heat off. Keep in the pan, covered, until ready to serve.
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When the potatoes are done, remove them from the oven and allow them to cool slightly and then cut each potato in half length wise. Adjust the oven temperature to 450F. Scoop out the inside and reserve in a medium bowl (I have a great tater tot recipe you can use these for.) Repeat with all of the potato skins. Place the potato skins back onto the baking tray and coat the back of the potato skins with olive oil. Drizzle some olive oil on top. Bake in the oven for a remaining 8-10 minutes until skins are golden and crispy. Remove from the oven and set aside.
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Right before assembling the board, reheat the cheese whiz and the meat. Place the potato skins evenly around the board, fill them with the steak. Add the bowls of sauté onions, cheese whiz and provolone slices. You can also put a blow torch on the side for those who want a melty slice of provolone! Totally optional but its fun if you have one. Just be careful!
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