Skillet Philly Cheesesteak Hash with Peppers and Onions

Turn leftover steak or beef roast into a memorable breakfast or brunch with this flavorful Cheesesteak Hash. Golden, crispy potatoes combine with tender beef and sautéed peppers and onions, all finished with a silky provolone and cream cheese sauce. It’s simple, comforting, and ready in about 30 minutes — the perfect way to elevate leftovers into a new family favorite.

Thank you to California Beef Council for sponsoring this recipe.

This cheesesteak-inspired hash is ideal for using up holiday roast, grilled steak, or any leftover beef. The key is a combination of crispy diced russet potatoes, savory onions and peppers, and bite-sized pieces of cooked steak. What really pulls everything together is a creamy provolone cheese sauce enriched with cream cheese and heavy cream — smooth, indulgent, and perfectly melty.

The recipe is straightforward and family-friendly. If you’re short on time, the whole dish comes together in around 30 minutes, making it a great option for weekend brunch or a satisfying weeknight meal. Use leftovers from prime rib, tri tip, strip roast, or grilled steak — the texture and flavor of the cooked beef add richness to every bite.

Ingredients

• Unsalted butter – 1/4 cup. If you prefer salted butter, reduce any added salt by 1/2 teaspoon.
• Russet potatoes – 2 pounds, small diced. Russet potatoes crisp up best for a hash; Yukon Gold or red potatoes will be creamier and less crisp.
• Onions – 1 cup diced. A yellow onion works well for a balanced, savory flavor; red onion is an optional swap for mild sweetness and color.
• Green bell peppers – 2 cups diced. Traditional cheesesteaks often use green peppers; you can substitute red or mixed colors if you like a sweeter profile.
• Garlic – 5 cloves, minced. Fresh garlic delivers the best aroma and flavor.
• Salt and black pepper – about 1 teaspoon salt and 1 teaspoon black pepper, adjusted to taste.
• Cooked steak or roast beef – 2 cups diced. Any leftover cooked beef works: strip roast, tri tip, roast beef, or grilled steak.
• Provolone cheese – 8 ounces, grated from a block. Fresh-grated provolone melts into a silky sauce better than pre-shredded options.
• Cream cheese – 4 ounces, cubed. Adds richness and stability to the cheese sauce.
• Heavy cream – 1 cup. Heavy cream keeps the sauce thick and indulgent; replacing it with milk will thin the sauce considerably.

Instructions

1. Heat a large skillet or Dutch oven over medium-high heat and add the butter. When the butter melts and begins to foam slightly, add the diced potatoes, onions, bell peppers, and minced garlic.
2. Season with salt and black pepper and cook the vegetables and potatoes for about 20 minutes, stirring every 3–4 minutes to prevent sticking and to encourage even browning. Allow the potatoes to develop a golden, crispy exterior.
3. Add the diced, cooked beef to the skillet, stir to combine, and cook for an additional 5 minutes until the beef is warmed through and the flavors meld.
4. While the hash is finishing, prepare the provolone cheese sauce: in a medium saucepan over medium heat combine the heavy cream, grated provolone, and cubed cream cheese with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir continuously until the cheeses melt into a thick, glossy sauce. Reduce the heat to low and keep warm.
5. Divide the hash among four plates or serve family-style. Spoon the warm provolone sauce over each portion and serve immediately.