Philly Cheesesteak Breakfast Hash

Place your steaks in the freezer and slice your bell peppers into thin strips. Dice your onions and potatoes. Place the potatoes in a bowl of cold water until ready to use.
Heat 1 tablespoon of oil in a heavy-bottomed skillet over medium heat, then add onions. 
While the onions cook, slice your steaks into thin strips and season with kosher salt and black pepper.
When the onions are translucent, drain your potatoes well and add them. Season with paprika and seasoned salt and stir to combine. Cover and allow to cook for about 10 minutes, turning over to ensure the potatoes don’t stick occasionally. 
In another skillet, heat 1 tablespoon of oil and one tablespoon butter over medium-high heat. Add your steak pieces in a single layer, taking care not to crowd the pan. As soon as the edges are browned, flip and cook for an additional minute, then remove. 
After all the steak is cooked, add the last half tablespoon of olive oil. Add your sliced peppers and cook until just crisp-tender. 
Pick either pan and combine the steak, peppers, and potatoes and onions all together. Add oregano then stir, gently, and allow to cook for 5 minutes longer, or until the potatoes are cooked through. 
Plate use a spoon to drizzle warmed Cheez-Wiz over the top if that’s your thing. If it’s not, do something else.