Heartland Philly Cheese Steak And Potato Bash #5Fix

• 2 lbs rib eye steaks, sliced very thin
• 1 (16 ounce) package Simply Potatoes® Shredded Hash Browns, prepared per package directions
• 1 small red bell pepper, coarsely chopped
• 1 small onion, coarsely chopped
• 1 (8 ounce) jar Cheez Whiz

1. Remove steaks from freezer and let thaw for at least an hour. The meat will be a lot easier to cut thin if partially frozen. To prepare steak, using a very sharp knife, cut steak at an angle into thin slices and then chop again into smaller pieces, sort of like stir-fry but smaller. Set aside for later use.
2. Rinse red bell pepper, and cut into a coarse dice. Peel onion and chop into a coarse dice. Set aside.
3. Prepare hash browns according to package directions, except break hash browns up rather than make into a patty. You want them to be nice and brown. When hash browns are done, remove from skillet and set aside.
4. Add a tad bit of oil to the same non-stick skillet used to cook the potatoes. Saute the chopped red pepper and onion together for 2-3 minutes or until the onion starts to caramelize. Add the chopped steak to skillet and continue to stir-fry until done, about 4-5 minute more. Return hash browns to skillet with meat, onions, and peppers and toss together over low heat until well incorporated.
5. Remove lid from Cheez Whiz jar and heat in microwave for 45 seconds. Pour about half of the Cheese Whiz over steak and potatoes. Serve immediately.
6. Recipe makes 4 - 6 servings.

thin, browns, red bell pepper, onion

Taken from www.food.com/recipe/heartland-philly-cheese-steak-and-potato-bash-5fix-496709 (may not work)