Philly Cheesesteak Hashbrowns

Ingredients

• Russet potatoes (4, grated)
• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Ribeye steak (1 pound, thinly sliced)
• Green bell pepper (1, diced)
• Onion (1, diced)
• Provolone cheese (8 ounces, sliced)
• Ketchup or hot sauce (for serving (optional))

Instructions

1. Preheat your oven to 400°F (200°C).
2. Spread the grated potatoes in a thin layer on a baking sheet. Drizzle with 1 tablespoon of 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 diced onions and bell pepper, cooking until softened, about 5 minutes.
4. Add the thinly sliced ribeye steak to the skillet. Season with salt and pepper, and cook until the steak is browned and cooked through, about 5 minutes.
5. Remove the hashbrowns from the oven and top them with the steak, onions, and peppers. Lay the slices of provolone cheese 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, drizzled with ketchup or hot sauce on the side if desired.