Skillet Philly Cheesesteak Breakfast Hash

Thinly sliced steak, sautéed peppers, onions, and crispy potatoes topped with melted provolone cheese and fried eggs.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 3 cups diced potatoes
• 1 green bell pepper & 1 yellow onion, diced
• 4 slices provolone cheese
• 4 large eggs
• 2 tbsp olive oil & 1 tbsp butter

Step-by-Step Instructions

1. Cook diced potatoes in oil in a skillet for 10-12 minutes until crispy and golden.
2. Add bell pepper and onion, cooking 4 minutes.
3. Push veggies to side, sear steak slices over high heat for 3 minutes.
4. Combine steak and hash. Top with provolone slices until melted.
5. Fry 4 eggs separately and place on top of hash before serving.

Chef’s Tips & Variations

Freeze steak for 20 minutes beforehand to easily slice paper-thin.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.