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Philly Cheesesteak Breakfast Hash

I’m a big fan of breakfast potatoes. Home fries? Hashbrowns? Potatoes O’Brien?

It seems like every diner I’ve been to has a different name for that dish you get when you dice potatoes and fry them in a skillet with peppers and onions.

Whatever they’re called, sign me up, always. This Philly Cheesesteak Breakfast Hash adds thinly sliced steak, onions and bell peppers to the mix, then we drizzle over a bit of Cheez-Wiz to take it over the top.

If Cheez-Wiz makes you scrunch up your nose try swapping it out with Provolone or a good American cheese (yes, there is such a thing).

Peeling your potatoes is not necessary, just scrub the outsides well. You can substitute red potatoes or even russets, but you might need to adjust the cooking time.

I made this last month on a whim and it was damn delicious. This baby from Smith’s Gourmet Creations was my inspiration. Some folks asked for details, and here we are.

There’s a video tutorial on IGTV and more photos on Instagram, as usual.

If you enjoy this Philly Cheesesteak Breakfast Hash recipe make sure you check out my Cheesesteak Pasta recipe, and the Cheesesteak Hashbrown Bowl in my second cookbook “We Got Food At The House.”

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cheesesteak hash

Philly Cheesesteak Breakfast Hash

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  • Total Time: 40 minutes
  • Yield: 4 1x


Sliced sirloin and peppers fried with onions and potatoes, drizzled with Cheez Wiz to keep it fake authentic. 


Units Scale
  • 1 pound NY Strip steak (partially frozen)
  • 45 medium yukon gold potatoes
  • 1 medium yellow onion
  • 1 medium red bellpepper
  • 1 medium green bell pepper
  • 1/2 cup Cheez-Wiz
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon seasoned salt
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon Mexican oregano
  • 2 1/2 tablespoons olive oil (divided)
  • 1 tablespoon butter


  1. Place your steaks in the freezer and slice your bell peppers into thin strips. Dice your onions and potatoes. Place the potatoes in a bowl of cold water until ready to use.
  2. Heat 1 tablespoon of oil in a heavy-bottomed skillet over medium heat, then add onions. 
  3. While the onions cook, slice your steaks into thin strips and season with kosher salt and black pepper.
  4. When the onions are translucent, drain your potatoes well and add them. Season with paprika and seasoned salt and stir to combine. Cover and allow to cook for about 10 minutes, turning over to ensure the potatoes don’t stick occasionally. 
  5. In another skillet, heat 1 tablespoon of oil and one tablespoon butter over medium-high heat. Add your steak pieces in a single layer, taking care not to crowd the pan. As soon as the edges are browned, flip and cook for an additional minute, then remove. 
  6. After all the steak is cooked, add the last half tablespoon of olive oil. Add your sliced peppers and cook until just crisp-tender. 
  7. Pick either pan and combine the steak, peppers, and potatoes and onions all together. Add oregano then stir, gently, and allow to cook for 5 minutes longer, or until the potatoes are cooked through. 
  8. Plate use a spoon to drizzle warmed Cheez-Wiz over the top if that’s your thing. If it’s not, do something else. 


Putting the steaks in the freezer for a bit firms them up so it’s easier to slice them thinly. 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
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1 Comment

  • Cheesesteak Pasta • deepfriedhoney
    March 31, 2020 at 7:46 pm

    […] you like cheesesteaks check out my Philly Cheesesteak Breakfast Hash and the Cheesesteak Hashbrown Bowl recipe in my second cookbook “We Got Food At The […]


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