Steakhouse Breakfast Sandwich

Nothing beats a steakhouse breakfast sandwich… made even better with a fried egg on top!

This Recipe Makes 12 Servings.

INGREDIENTS – STEAK STRIPS:

Butter, for sautéing
2 lbs. beef top sirloin steak, cut into thin strips
12 large eggs
2 half sheets of Asiago cheese focaccia, each cut into 12 squares

DIRECTIONS – STEAK STRIPS:

  1. For each serving: Heat butter in sauté pan over medium high heat.
  2. Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.
  3. 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.
  4. Flip over and cook briefly on other side for additional firmness.

INGREDIENTS – SAUTEED MUSHROOMS:

1 oz. butter
1 Tbsp. shallots
12 oz. assorted mushrooms (buttons, creminis, portobellos)
Salt and pepper, to taste

DIRECTIONS – SAUTEED MUSHROOMS:

  1. Melt 1 ounce butter in large sauté pan.
  2. Add shallots and mushrooms, season with salt and pepper.
  3. Cook until mushrooms have softened. Keep warm.

INGREDIENTS – BLUE CHEESE SPREAD:

8 oz. (1 1/2 cups) blue cheese crumbled
6 oz. softened cream cheese
1/4 cup sour cream
1/2 tsp. Kosher salt
Freshly ground black pepper, to taste

DIRECTIONS – BLUE CHEESE SPREAD:

  1. Beat all ingredients together until smooth. Chill.

SANDWICH ASSEMBLY:

  1. Split focaccia and grill the cut sides until warm.
  2. Cover bottom slice with 3 tablespoons blue cheese spread.
  3. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg.
  4. Cover with focaccia top. Serve immediately.
  5. NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

    Yield: 12 sandwiches