Southwest Steak Hash with Pepperjack Mornay Sauce

This is a little time consuming but it has a real WOW factor!

Olive oil

1 Cubanelle pepper diced

1/2 Red bell pepper diced

1/2 Sweet onion diced

1/2 package sliced mushrooms

Shaved or thin sliced steak

1 tbls canola

1 tbls butter

4 Small potatoes cooked- Use the steam in the bag potatoes

Sauce

2 tbls of butter

1 1/2 tbls of flour

1 1/2 c of milk

1/2 tsp salt

3/4 c of shredded pepperjack cheese

Poached eggs

Heat 1 tbls of olive oil to your skillet on medium add the peppers and onions saute until soft, add mushrooms and cook until slightly brown. Remove from pan and set aside. Add more olive oil and saute steak to just under where you like it cooked and remove. Add canola and butter to the pan when hot add the potatoes and cook until brown. While the potatoes are cooking add butter to a sauce pan, when melted whisk in the flour and cook 1 minute, whisk in milk keep whisking until thickend add in cheese whisk until smooth turn to low to keep warm. When the potatoes are browned add in the steak and veg to warm through. To plate put the hash on the plate add a poached egg and top with the mornay sauce.

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