Philly cheesesteak hash with poached egg and hollandaise

Trim the fat off the steak and slice it super thin; freezing it 30 to 45 minutes first makes this easier.

In a bowl, add a little oil, a shot of Worcestershire, salt, pepper, squeezed garlic, onion powder and red pepper flake; mix and let sit 10 to 20 minutes.

Put a little oil in each of two pans. In the first, add the diced, pre-boiled Yukon gold potatoes and brown them over about 10 minutes, leaving them to colour on one side before moving them.

In the second pan cook yellow onion and red pepper, tossing, until they start to brown.

Add a little more oil and a handful of shiitakes; let them soften.

Season the potatoes with salt, pepper and garlic powder and add another shot of oil; cook until crisp.

Add a handful of spinach to the vegetables and let it wilt; take the vegetables off. Give the potatoes another two minutes.

Bring water to a gentle simmer with about two tablespoons of white vinegar, spin it into a vortex and slip in the egg from a small bowl; cook two to three minutes for a firm white and runny yolk. Trim stringy bits with scissors if wanted, and hold on a paper towel.

Make the packaged hollandaise with milk and butter; add extra lemon juice, salt and pepper.

Clear a spot in the vegetable pan, crank the heat for about 20 seconds, add a little extra oil and the beef; separate the pieces and cook no more than about a minute, then combine with the vegetables.

Lay a couple of pieces of provolone on top.

In a bowl, mound the potatoes, top with the beef, vegetables and cheese; rewarm the egg in the water about 13 seconds, blot it on a towel and set it on top; finish with hollandaise and a few grinds of pepper.