My family's new favorite recipe is Cheesesteak Potatoes. We live on the West Coast, where cheesesteak is something of a rarity. There's only one place in town I know of that serves them.
Ingredients: 5 Yukon Gold potatoes, 1 cup mushrooms, 1/2 tablespoon olive oil, 1 packet thin-sliced roast beef, 1 packet sliced cheddar cheese. Optional: Green onions
The potatoes are more or less cooked like potato skins. You start with the smaller, yellow potatoes. I'd say 2-3 per person. You cook them, either in the microwave for 10 minutes or the oven for 30 minutes. (Your mileage may vary. People disagree on how long you should cook potato skins.) Since potatoes are hot, you let them sit for a while and let them cool off, before you scoop out the insides. You leave a small amount around the edges.
While the potatoes cool, make the cheesesteak meat! Use a frying pan on the stove, and cook some chopped mushrooms in olive oil. The recipe recommends a cup of mushrooms and a half tablespoon of olive oil, but that didn't seem like enough olive oil, so I added more. Cook it on medium for 5 minutes, then add the roast beef. Just rip it to shreds over the frying pan and mix it up with the mushrooms. (At this point, the olive oil is pretty much gone.) Cook it for 1 minute.
The potatoes should be cool enough to touch now. Cut them in half and scoop out the insides, leaving a small amount around the edges. Put them cut-side down on a baking tray and broil on high for four minutes. Take them out and turn them over. Line the potatoes with cheese, then put the meat mixture on top. You can cover them with extra cheese, if you want to. The recipe recommends provolone cheese, and I have no idea why. Clearly, we need cheddar. The recipe also calls for barbecue seasoning, which I guess is a way some people make cheesesteaks on the east coast? We don't use it here, so I left it out.
You broil the potatoes in the over for an additional minute, basically enough time to melt the cheese, but not so much time that it gets nasty.