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!
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.