Philly Cheesesteak Hashbrowns

Ingredients - Serves 4

• Provolone cheese - 8 slices
• Salt and pepper - To taste
• Ribeye steak - 1 pound, thinly sliced
• Green bell pepper - 1, thinly sliced
• Onions - 1 large, thinly sliced
• Olive oil - 2 tablespoons
• Russet potatoes - 4, peeled and grated

Let's Get Started

1. Preheat your oven to 400°F.
2. Spread the grated potatoes in a thin layer on a baking sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Bake for 20 minutes, or until crispy and golden.
3. While the potatoes are baking, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onions and bell pepper and cook until softened, about 5 minutes.
4. Add the steak to the skillet and season with salt and pepper. Cook until the steak is browned and cooked through, about 5 minutes.
5. Remove the hashbrowns from the oven and top with the steak, onions, and peppers. Lay the slices of provolone over the top.
6. Return the baking sheet to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
7. Serve the Philly cheesesteak hashbrowns hot, with ketchup or hot sauce on the side if desired.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 600
• Fat: 35g
• Carbs: 40g
• Protein: 30g
• Sodium: 1200mg
• Sugar: 5g