Cheesesteak Hash
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Take leftover steak or beef roast, and turn it into the most delicious breakfast with this Cheesesteak Hash recipe. Crispy potatoes and tender beef, covered in a provolone cheese sauce, this recipe is guaranteed to become a new family favorite!
Thank you to my friends at California Beef Council for sponsoring this post.
Take your holiday roast, or steak leftovers, to another level with this easy brunch recipe! If the buttery, crispy potatoes, combined with tender steak isn’t enough for you, let me introduce you to creamy provolone cheese sauce.
The combination of provolone and cream cheese makes for a perfectly creamy sauce, tossed with bell peppers and onions, crispy potatoes and tender beef, this dish has a ton of flavor and I guarantee you’ll be making it over and over again!
The best part is, this cheesesteak hash recipe is super easy and made in only 30 minutes!
Ingredients
- Unsalted butter – if using salted butter, reduce the added salt to this recipe by 1/2 teaspoon.
- Russet potatoes – I recommend using russets for any hash recipe because they’ll form the most crispy crust on the outside. Other potatoes, like Yukon gold or red potatoes are more creamy and will not crisp up in the hash.
- Onions – I like to use a nice, neutral yellow onion for this recipe. You could also use a red onion.
- Green bell peppers – while the original Philly cheesesteak sandwich does not contain peppers, you do see peppers added to the sandwich in a lot of recipes, and at restaurants. It’s always green peppers, but I’ll never tell if you want to swap in red bell peppers!
- Garlic – I always recommend fresh minced cloves for the best flavor.
- Salt + black pepper – to season the hash and cheese sauce.
- Cooked steak or roast beef – I made this recipe with leftover smoked New York strip roast diced into small cubes. You can use any leftover steak or beef roast in this hash.
- Provolone cheese – for this recipe, you’ll want to purchase an 8 ounce block of provolone cheese, then grate it at home. The fresh grated cheese will melt into a beautifully creamy sauce.
- Cream cheese – my favorite cheesesteak in Philadelphia is at the Reading Terminal Market. It contains both American and cream cheese. Using this inspiration, and the desire for a super creamy sauce, I added cream cheese to this recipe.
- Heavy cream – to keep the sauce extra creamy I used heavy cream, instead of milk. I highly recommend not swapping the cream for milk, as it will make the sauce more runny than creamy.
Instructions
- Add butter to a large skillet, or dutch oven, on the stove over medium-high heat. Once the butter has melted, add diced potatoes, onions, bell peppers and garlic.
- Season the potatoes and veggies with salt and pepper. Cook for 20 minutes, stirring every 3-4 minutes so that the hash doesn’t stick to the bottom of the pan.
- Add cubed, cooked beef to the pan and stir to combine. Cook for an additional 5 minutes, stirring occasionally.
- While the hash is cooking, add fresh-grated provolone cheese, cubed cream cheese, heavy cream, salt and pepper to a medium saucepan on the stove over medium heat. Stir continuously until the cheese has melted into a thick and creamy sauce. Turn the heat down to low to keep the sauce warm until the hash is ready to be served.
- Once the hash is cooked, use a spatula to remove it from the skillet and serve on four separate plates. Spoon the cheese sauce over the hash on each plate.
Recipe tips
- If the hash starts to stick to the skillet when stirred, add 1-2 tablespoons vegetable oil or olive oil.
- You can leave the skins on the potatoes, or peel them off. This is simply a personal preference. I like to leave them on for a little more texture in the hash. And because it’s easier!
- If you can’t find provolone cheese, low-moisture mozzarella is a good substitute. I recommend purchasing a block of mozzarella and grating it at home, instead of buying a pre-grated bag of mozzarella at the grocery store. Fresh grated cheese melts better because it does not contain anti-clumping additives.
- This cheesesteak hash recipe can be made with any leftover steak or roast. Use leftover prime rib, tri tip, marinated grilled sirloin steak, beef tenderloin, strip roast, or whatever you have on hand.
Recipe additions
To add eggs that are cooked right on top of the hash, crack four eggs into the skillet on top of the hash after you’ve cooked the beef in the hash for 5 minutes. Make sure the eggs are far enough apart, so they cook separately on top of the hash. Cover the skillet and allow the eggs to cook for 4-6 minutes.
Remove the lid and serve immediately, topped with the cheese sauce, or served with the cheese sauce on the side.
You can also fry eggs in a separate skillet, then serve them on top of, or on the side of, the hash after it’s plated.
To spice up this cheesesteak hash recipe, add 1 or 2 diced jalapenos to the skillet with the bell peppers, onions and potatoes.
A cup of diced mushrooms can also be added with the peppers, onions and potatoes.
More easy beef recipes
Keep these other beef recipes in your back pocket for anytime you’re looking for an easy meal! And be sure not to miss the other cheesy recipe that’s inspired by the Philly Cheesesteak.
For more easy and delicious beef recipes, visit CalBeef.org.
Cheesesteak Hash
Ingredients
Steak and potato hash
- ¼ cup unsalted butter
- 2 pounds russet potatoes, small dice
- 1 cup diced onions
- 2 cups diced green bell peppers
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups cooked, diced roast beef, or steak
Provolone Cheese Sauce
- 1 cup heavy cream
- 8 ounces provolone cheese, grated
- 4 ounces cream cheese, cubed
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add the butter to a large skillet on the stove over medium-high heat.
- Once the butter is melted, add the potatoes, onion, bell pepper and garlic. Sprinkle the salt and pepper over the hash and cook for 20 minutes, stirring every 3-4 minutes.
- Add the cooked, diced roast beef and cook for an additional 5 minutes.
- In a separate saucepan on the stove over medium heat, add all of the ingredients for the provolone cheese sauce.
- Stir continuously until the cheese is melted into a thick sauce.
- Serve the hash on separate plates and drizzle the cheese sauce on top.
Notes
- If the hash starts to stick to the skillet when stirred, add 1-2 tablespoons vegetable oil or olive oil.
- You can leave the skins on the potatoes, or peel them off. This is simply a personal preference. I like to leave them on for a little more texture in the hash. And because it’s easier!
- If you can’t find provolone cheese, low-moisture mozzarella is a good substitute. I recommend purchasing a block of mozzarella and grating it at home, instead of buying a pre-grated bag of mozzarella at the grocery store. Fresh grated cheese melts better because it does not contain anti-clumping additives.
- This cheesesteak hash recipe can be made with any leftover steak or roast. Use leftover prime rib, tri tip, marinated grilled sirloin steak, beef tenderloin, strip roast, or whatever you have on hand.
Nutrition Facts
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One Comment on “Cheesesteak Hash”
Wow, what a great way to use up those leftovers and have a great meal too