Ingredients
½ozrusset potato,washed, dried
½lbbeef round sandwich steaks,thin sliced
salt and fresh cracked pepper,to taste
garlic powder,to taste
½medium onion,sliced into long ¼-inch thick strips
½red bell pepper,thinly sliced into ¼-inch thick strips
½green bell pepper,thinly sliced into ¼-inch thick strips
½tspolive oil
8ozmushrooms,sliced
4cooking spray,sprayed for 4 seconds
4provolone cheese slices
Preparation
Poke the holes in the potato with a fork, then cook in the microwave using the baked potato setting for about 8 to 10 minutes on high for 4 potatoes, or until potatoes are soft and cooked through. Alternatively, bake them for about 45 minutes at 400 degrees F.
Slice beef into thin strips. Season with salt, garlic powder, and fresh pepper to taste.
Heat a large skillet over high heat. Spray with cooking spray and add half of the beef. Cook for 1 minute, then turn the steak and cook for about 30 seconds. Set aside in a large dish.
Spray the skillet again. When it gets hot, add the remaining steak, then cook for about 1 minute.
Turn the steak and cook for about 30 seconds more. Add the remaining steak to the dish.
Return the skillet to heat, then spray once again with cooking spray. Add onions and peppers and season with salt and pepper.
Cook for about 1 minute, then turn and cook for about 1 to 2 minutes or until onions are golden. Set aside with steak.
Lower the heat to medium and add ½ teaspoon of olive oil to the skillet.
Add mushrooms, salt, and pepper, and lightly spray the top of the mushrooms with cooking spray.
Cook for about 1 minute and 30 seconds, then turn the mushrooms, and cook for another 1½ minute. Add to the dish with steak and onions, then stir to combine.
Split the potato in half lengthwise down the middle, then divide the steak and vegetables evenly over each potato. Top each with a slice of provolone.
Place under the broiler to melt the cheese, careful not to burn.
Serve warm, and enjoy!
