French-Style Baked Potato

1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips.  Heat 12-inch nonstick skillet over medium-high heat until hot.  Add half of beef; stir-fry 1-1/2 to 2 minutes or until outside surface of beef is no longer pink.  Remove from skillet; keep warm.  Repeat with remaining beef.
2. Prepare Caramelized Onion Sauce.  Add beef to sauce; cook 2 to 3 minutes or until beef is heated through.
   
   Caramelized Onion Sauce:  In same skillet used to prepare beef, melt 2 teaspoons butter on medium high heat.  Add 3 cups diced sweet onions.  Cover and cook 5 to 7 minutes until onions are opaque and soft.  Uncover skillet; cook 6 to 8 minutes until onions are golden brown, stirring occasionally.  Add 1/2 cup red wine; simmer 2 to 4 minutes until liquid is almost evaporated.  Stir in 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Cook about 20 minutes.

Cook's Tip: The Caramelized Onion Sauce may be made ahead of time.  Reheat in a 12-inch nonstick skillet before adding cooked beef.Cut slits lengthwise in potatoes; open and fluff potatoes with fork.  Divide beef mixture among potatoes.  Top with cheese.