Dinner - Lunch - Breakfast
Steakhouse Breakfast Sandwich
Nothing beats a steakhouse breakfast sandwich... made even better with a fried egg on top!
Yields 12 Sandwiches
The combination of savory steak, melted cheese, and a perfectly cooked fried egg creates a symphony of flavors. It's the kind of breakfast that not only satisfies hunger but also warms the heart, making it the perfect start to any day.
Ingredients
For the Blue Cheese Spread
- 8 oz. (1 ½ cups) blue cheese crumbles
- 6 oz. softened cream cheese
- ¼ cup sour cream
- ½ tsp Kosher salt
- Freshly ground black pepper, to taste
For the Sauteed Mushrooms
- 1 oz. butter
- 1 Tbsp shallots
- 12 oz. assorted mushrooms (buttons, creminis, and portobellos)
- Salt and pepper, to taste
For the Steak Strips
- Butter, for sauteing
- 2 lb. beef top sirloin steak, cut in thin strips
- 12 Large Dakota Layers eggs
- 2 half sheets of Asiago cheese focaccia, each cut into 12 squares
Instructions
Directions – Blue Cheese Spread
- Beat all ingredients together until smooth. Chill.
Directions – Sauteed Mushrooms
- Melt 1 ounce butter in large sauté pan.
- Add shallots and mushrooms, season with salt and pepper.
- Cook until mushrooms have softened. Keep warm.
Directions – Steak Strips
- For each serving: Heat butter in sauté pan over medium high heat.
- Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.
- For each sandwich, cook one large egg over medium heat in spray-coated nonstick pan until white is set and yolk begins to thicken, but is not hard.
- Flip over and cook briefly on the other side for additional firmness.
Sandwich Assembly
- Split focaccia and grill the cut sides until warm.
- Cover bottom slice with 3 tablespoons blue cheese spread.
- Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg.
- Cover with focaccia top. Serve immediately.
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