Cheesesteak Breakfast Hash

First, pop your steak into the freezer for about 20 minutes to make slicing it super easy. While it’s chilling, slice those bell peppers into thin strips and dice up the onion and potatoes. Keep those potato chunks in a bowl of cold water to get rid of some of the starch.

Heat up 1 tablespoon of olive oil in a heavy skillet over medium heat. Toss in the onions and let them cook until they’re soft and translucent—around 5 minutes. Drain your potatoes, and add them to the skillet with a sprinkle of smoked paprika and seasoned salt. Stir it all together, then cover and let it cook for about 12-15 minutes, making sure to give it a good stir now and then to prevent sticking.

While the potatoes are doing their thing, take the steak out of the freezer and slice it into thin strips. Season those strips with kosher salt and cracked black pepper. In a different skillet, heat up 1 tablespoon of olive oil and the butter over medium-high heat. Once it’s hot, add the steak pieces in a single layer, giving them space to breathe. Let them sear undisturbed until the edges brown, then flip them over for another minute before taking them out of the pan.

In the same skillet you used for the steak, add the last 1/2 tablespoon of olive oil. Toss in the sliced bell peppers and cook them until they’re just starting to get tender but still have a little crunch—this should take about 3-4 minutes.

Now, pick either skillet and combine the steak, peppers, and the potato-onion mix. Sprinkle in that oregano and give everything a gentle stir to mix the flavors. Let it cook together for another 5 minutes to bring it all together.

Time to plate! If you’re feeling cheesy, drizzle some warmed-up Cheez-Wiz over the top for a little extra indulgence. Otherwise, it’s perfect as is. Dassit!