Hash Browns a La Cheese Steak
Satisfy both your breakfast and comfort food cravings with this indulgent Hash Browns a La Cheese Steak recipe! This creative twist on a classic Philly cheesesteak swaps out the hoagie roll for crispy, golden-brown hash browns, creating a mouthwatering sandwich that’s both hearty and gluten-free. Juicy, thinly sliced ribeye steak is sautéed with caramelized onions and bell peppers, then topped with gooey melted provolone cheese for a rich, savory filling. Seasoned with garlic powder, paprika, and a hint of black pepper, the hash browns add a crispy, flavorful contrast to the tender steak and vegetables. Perfect for brunch, lunch, or even dinner, this dish is as satisfying as it is easy to make, ready in under an hour and customizable with a drizzle of hot sauce for an extra kick. Treat yourself to this irresistible hash brown cheesesteak fusion and make any mealtime unforgettable!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Vegetable oil
- 0.5 pounds Ribeye steak
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 6 slices Provolone cheese
- 2 tablespoons Butter
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Hot sauce (optional)
Instructions
Peel the russet potatoes and grate them using a box grater. Place the shredded potatoes in a bowl of cold water and let them sit for 5 minutes to remove excess starch.
Drain the potatoes and squeeze out as much water as possible using a clean kitchen towel or cheesecloth. Transfer the dried potatoes to a mixing bowl and season with salt, black pepper, garlic powder, and paprika.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Spread half of the shredded potatoes into the skillet in an even layer and press them down lightly with a spatula. Cook for 4-5 minutes on each side until golden brown and crispy. Remove the hash brown and repeat steps for the second batch.
While the hash browns are cooking, thinly slice the ribeye steak, green bell pepper, and onion. Heat the remaining 2 tablespoons of vegetable oil in a separate skillet over high heat.
Add the steak to the hot skillet and cook for 2-3 minutes until lightly browned. Add the sliced bell pepper and onion, cooking for another 3-4 minutes until the vegetables are tender and slightly caramelized.
Reduce the heat to low and layer the slices of provolone cheese over the steak and vegetable mixture. Cover the skillet with a lid and let the cheese melt for 1-2 minutes.
To assemble, place a crispy hash brown on a plate, top with a generous serving of the cheesesteak mixture, and finish with another layer of hash brown on top like a sandwich. Repeat for remaining servings.
Serve immediately and drizzle with hot sauce if desired. Enjoy your Hash Browns a La Cheese Steak!
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 36.0 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 288.3 g | 105% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 24.3 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1542 mg | 119% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 8057 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
