1. In a mixing bowl, mash the boiled potatoes until smooth.
2. Add shredded provolone cheese, sautéed onions, sautéed bell peppers, and cooked chopped steak to the mashed potatoes. Season with salt and pepper, and mix until well combined.
3. Scoop about 2 tablespoons of the potato mixture and shape it into a small patty. Repeat with the remaining mixture to form more potato cakes.
4. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
5. Dredge each potato cake in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
6. Heat vegetable oil in a large skillet over medium heat.
7. Carefully place the coated potato cakes in the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes per side.
8. Remove the potato cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
9. Serve the Crispy Cheesesteak Potato Cakes hot, with optional garnishes like chopped parsley or a side of horseradish sauce for added flavor.

Enjoy these delectable potato cakes that combine the classic taste of cheesesteak with a crispy, satisfying crunch.