Philly Cheesesteak Skins

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  • 1 sirloin steak, cut as thinly as possible
  • 1 brown onion, finely sliced
  • 1 green pepper, finely sliced
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp cayenne
  • 4 baking potatoes, baked for 1 hour and cooled
  • 2 tbsp butter, melted
  • 1 tbsp olive oil
  • 1 cup cheddar, grated
  • 1/2 cup mozzarella, sliced


  1. Slice your potatoes in half and hollow out the centre to leave a skin (save the flesh for another time). Brush with butter and bake for 10 minutes at 200°C.
  2. Meanwhile, fry your pepper and onion in the oil over a medium-high heat. Once wilted and a bit coloured, push to one side and add the steak. Fry without moving too much- season with the spices, salt and pepper. Remove from the heat.
  3. Fill each skin with a little cheddar, then steak mix, a bit more cheddar and some slices of provolone.
  4. Bake for 15 minutes at 200°C.
  5. Destroy.