Ingredients
Scale
- 8 medium-sized unpeeled russet potatoes, thinly sliced
- 1/4 cup olive oil
- Salt & pepper
- 2 large onions, diced
- 1 medium-sized green bell pepper, diced
- 1 medium-sized red bell pepper, diced
- 8 slices extra-lean deli roast beef, chopped
- 8 ounces, shredded provolone or mozzarella cheese, divided
Instructions
- Preheat oven to 400 F or start outdoor grill.
- Cut 8 12-inch squares of heavy-duty aluminum foil. Spray each with cooking spray or oil.
- In a large mixing bowl, toss potatoes, oil, pepper and salt.
- Mix in onions, peppers, roast beef and 1 cup cheese.
- Divide mixture among foil sheets and top each with remaining 1 cup of cheese.
- Fold foil packets into tents, leaving space up top so cheese doesn’t stick while cooking.
- Place directly on oven racks or grill grates.
- Bake/grill for about 50 minutes or until potatoes are fork tender.