4 large russet potatoes
2 tablespoons olive oil
1 pound thinly sliced beef (ribeye, flank steak, or sirloin)
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
1 cup mushrooms, sliced (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup shredded provolone or mozzarella cheese
1/2 cup sour cream (optional, for serving)
Fresh parsley, chopped (for garnish)
Directions:
Bake the Potatoes:
Preheat the oven to 400°F (200°C).
Scrub and pierce each potato with a fork. Rub with olive oil and sprinkle with salt.
Place on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a fork.
Prepare the Cheesesteak Filling:
While the potatoes are baking, heat the remaining olive oil in a skillet over medium-high heat.
Add the sliced beef and cook for 4-5 minutes, until browned. Season with garlic powder, onion powder, salt, and pepper.
Add the onions, bell pepper, and mushrooms (if using). Cook for another 5-7 minutes, until the vegetables are tender.
Remove from heat and set aside.
Assemble the Baked Potatoes:
Once the potatoes are done, let them cool slightly, then slice them open lengthwise and fluff the insides with a fork.
Spoon the beef and veggie mixture evenly into each potato.
Sprinkle shredded cheese over the top.
Final Bake:
Return the filled potatoes to the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven and top with a dollop of sour cream and a sprinkle of fresh parsley. Serve hot.
Nutritional Information:
Prep Time: 15 mins | 
Cooking Time: 1 hour | 
Total Time: 1 hour 15 mins
Calories per serving: Approximately 450 | 
Servings: 4