Ingredients

• 4 cups diced potatoes

• 3 tablespoons olive oil

• 1 tablespoon Spirit Sprinkles Fry Seasoning

• 1 lb ground beef

• 1 cup diced onion

• 1 cup diced green bell pepper

• 1 cup diced red bell pepper

• 1 cup sliced mushrooms

• 1 tablespoon 13-Zero Steak Seasoning

• 6 slices provolone cheese

• 1 cup evaporated milk

• 1 cup sharp cheddar cheese (shredded)

• ½ cup Swiss cheese (shredded)

• 2 oz cream cheese (or ¼ cup)

• 1 teaspoon Worcestershire sauce

• ½ teaspoon smoked paprika

• ½ teaspoon dry mustard

• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C). Toss diced potatoes with olive oil and Spirit Sprinkles Fry Seasoning until evenly coated. Spread the potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway through, until crispy and golden.

2. In a large skillet, brown the ground beef along with the diced onions, green and red bell peppers, and mushrooms. Sauté until softened, Sprinkle with 13-Zero Steak Seasoning and stir well to combine

3. Once everything is cooked and seasoned, layer slices of provolone cheese on top of the meat mixture. Cover the skillet with a lid and let the cheese melt, about 2-3 minutes.

4. In a small saucepan over medium heat, warm evaporated milk until just simmering. Stir in sharp cheddar, Swiss cheese, and cream cheese. Whisk until smooth and fully melted. Add Worcestershire sauce, smoked paprika, dry mustard, and a pinch of salt and pepper. Whisk to combine, then remove from heat.

5. Divide the roasted potatoes into serving bowls. Top with meat mixture. Drizzle generously with the cheese sauce.