Preheat oven to 350 degrees F. Set pie crust out of refrigerator. Line a large baking sheet with parchment paper.

Cover potatoes with cold water and bring to a boil. Cook until slightly softened; drain water.

Spray a 10-inch skillet with no stick cooking spray. Heat skillet over a medium heat. Place the red and green peppers, and potatoes into skillet; season with salt and pepper. Cook for 5 minutes, stirring occasionally.

In a medium size bowl, whisk together the eggs, garlic salt, hot sauce, and cream cheese. Pour egg mixture into the skillet with the potatoes. Cook until the eggs begin to set, pushing mixture towards center with a spatula. Remove skillet from heat. Fold in the steak. Set aside to cool.

Unroll the pie crust and place in center of the baking sheet. Spoon egg-potato mixture into the center of pie crust. Make sure the steak is covered to prevent overcooking. Spread mixture evenly to within 1 1/2 inches of the edge. Sprinkle cheese over the filling.

Fold edges of crust over the filling, forming pleats, and press down slightly.

Bake 25-30 minutes or until crust is light golden brown.

Transfer to a serving platter. Garnish with baby spinach and tomatoes.

Cut into wedges and serve warm. Refrigerate leftovers. Serves 6.