About
This isn't ordinary hash. Oh no, this is something beyond ordinary. This is something special. This is the Cheesy Steak Breakfast Hash. Are you hungry in the morning? After this, you may not be hungry until dinner. Crisp hash browns, bites of juicy steak and succulent bacon, fresh garden vegetables, all swimming in a homemade creamy cheese sauce... there's nothing heartier or tastier than Cheesy Steak Breakfast Hash. Time to make today a little less ordinary!
Ingredients
- 1 tablespoon black pepper
- 1 tablespoon Creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 cups sharp cheddar cheese, grated
- 2 cups Monterey Jack cheese, grated
- 1 (1-pound) sirloin steak, diced into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 (16-ounce) package sliced bacon, diced
- 1 stick butter, divided
- 1/4 cup flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 bell pepper, color of your choice, diced
- 1 small onion, diced
- 1 stalk celery, diced
- 1 jalapeño, seeded and diced
- 1 (32-ounce) bag frozen shredded hash browns
- 2 cups sour cream
- green onions, optional, to taste, chopped, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 9x13-inch casserole dish with nonstick spray.
Step 3 -In a small bowl, add the black pepper, the Creole seasoning, the garlic powder, and the onion powder. Set the seasoning mixture aside.
Step 4 -In a bowl, add the cheddar cheese and the Monterey Jack cheese and stir to combine. Set the cheese mixture aside.
Step 5 -In a bowl, add the steak pieces and 1 tablespoon of the seasoning mixture and toss to coat. Allow the steak pieces to sit in the seasoning mixture at room temperature.
Step 6 -In a skillet over medium heat, add the olive oil.
Step 7 -Add the bacon and cook, while stirring frequently, until crispy, about 7 minutes.
Step 8 -Transfer the bacon to paper towels to drain.
Step 9 -Drain the bacon drippings into a jar or glass cup.
Step 10 -In a stock pot, over medium heat, add 3 tablespoons of the bacon drippings and 1 tablespoon of the butter and cook until the butter melts.
Step 11 -Add the flour and 1 tablespoon of the seasoning mixture and cook, while whisking vigorously, until the raw flour smell disappears, about 1 minute.
Step 12 -Lower the heat to medium-low.
Step 13 -Add the milk and the heavy cream to the stock pot and whisk well to combine.
Step 14 -Add 1 cup of the cheese mixture to the stock pot and stir until melted.
Step 15 -Transfer the cheese sauce from the heat and set it aside.
Step 16 -In a skillet over medium-high heat, add the remaining bacon drippings.
Step 17 -Add the seasoned steak pieces and cook, while turning occasionally, until browned and the meat reaches an internal temperature of at least 135 degrees F for medium-rare, about 1-2 minutes per side.
Step 18 -Transfer the steak pieces to a plate.
Step 19 -Add the bell peppers, the onions, the celery, the jalapeños, and 1 tablespoon of the seasoning mixture to the skillet and stir well to combine.
Step 20 -Reduce the heat to medium.
Step 21 -Cook the vegetable mixture, while stirring, until softened, about 5 minutes.
Step 22 -Add the frozen hash browns to the vegetable mixture and stir well to combine.
Step 23 -Sprinkle the hash brown mixture with the remaining seasoning mixture and stir to combine.
Step 24 -Continue to cook, about 5 minutes.
Step 25 -In a small pan on the stovetop or in a microwave-safe dish in the microwave, melt the remaining butter.
Step 26 -Pour the melted butter over the hash brown mixture and stir and toss well to combine and coat.
Step 27 -Add the sour cream to the cheese sauce and stir well to combine.
Step 28 -Pour the hash brown mixture into the pot with the cheese sauce and mix well to combine and coat.
Step 29 -Add 1 cup of the cheese mixture, the steak pieces, and the bacon to the hash brown mixture and mix well to combine.
Step 30 -Add the hash brown mixture to the prepared casserole dish.
Step 31 -Top the hash brown mixture with the remaining cheese mixture.
Step 32 -Bake until the casserole is golden-brown on top, about 40 minutes.
Step 33 -Allow the casserole to cool for 15 minutes.
Step 34 -Serve garnished with the green onions.
