Ingredients:
4 (5 1/2 oz) russet potato, washed, scrubbed and dried
1/2 lb thin sliced beef round sandwich steaks, or Chicken breasts
salt and fresh cracked pepper, to taste
garlic powder, to taste
1/2 medium onion, sliced into long 1/4 inch strips
1/2 red bell pepper, thinly sliced into 1/4 inch strips
1/2 green bell pepper, thinly sliced into 1/4 inch strips
1/2 tsp olive oil
8 oz mushrooms, sliced
cooking spray, sprayed about 4 seconds
4 slices provolone cheese
Directions:
Poke holes in the potato with a fork.
Cook in the microwave using the baked potato setting or until the potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes).
Or if you prefer, bake about 45 minutes at 400 F.
Meanwhile, slice meat of choice into thin strips.
Season with salt, garlic powder and pepper to taste.
Heat a large skillet over high heat.
When the skillet is very hot, spray with cooking spray and add half of the meat.
Cook one minute.
Turn and cook an additional 30-60 seconds until cooked.
Set aside in a large dish.
Spray the skillet again.
Heat til hot and add the remaining meat.
Cook one minute, turn and cooking 30-60 seconds more, or until cooked.
Return skillet to heat and spray once again with cooking spray.
Add onions and peppers and season with salt and pepper.
Cook one minute.
Turn and cook an additional 1 to 2 minutes or until onions are golden.
Set aside with meat.
Lower the heat to medium.
Add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray.
Cook 1 1/2 minutes.
Turn mushrooms and cook another minute and a half.
Place on the dish with meat and onions.
Stir to combine.
Split the potatoes in half lengthwise down the middle.
Divide the steak and vegetables evenly over each potato and top each with a slice of provolone.
Place under the broiler to melt the cheese.
Use care to avoid burning the cheese.