Steak Egg And Cheese Breakfast Sandwich Recipe By Tasty

STEAK, EGG, AND CHEESE BREAKFAST SANDWICH RECIPE BY TASTY

Steak, Egg, And Cheese Breakfast Sandwich Recipe by Tasty image

Here's what you need: rib eye steak, McCormick® Grill Mates Montreal Steak Seasoning, large eggs, water, salt, black pepper, butter, cheddar cheese, biscuits

Provided by Ivan Diaz

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lb rib eye steak
2 tablespoons McCormick® Grill Mates Montreal Steak Seasoning
4 large eggs
2 teaspoons water, divided
1 teaspoon salt, divided
1 teaspoon black pepper, divided
4 teaspoons butter, divided
4 slices cheddar cheese
4 biscuits, split in half

Steps:

Generously the season steak on both sides with the McCormick Grill Mates Montreal Steak Seasoning . Press the seasoning into the meat.
Heat a greased cast-iron skillet over high heat. When hot, add the steak. Sear on both sides, about 3-4 minutes per side, until meat is cooked to desired temperature. Let steak rest for 5-10 minutes, then slice thinly against the grain.
While the steak is resting, prepare the eggs. Whisk 1 egg with ½ teaspoon water, ¼ teaspoon salt, and ¼ teaspoon black pepper. (This step will be repeated with each of the 4 eggs).
Heat a nonstick skillet over low heat. Melt 1 teaspoon of butter in the pan. Pour in the beaten egg and tilt the pan so the egg coats the pan in an even layer. Place 1 slice of cheese in the center. Use a spatula to fold the sides of the egg over the cheese until you have a square with the cheese covered in the middle. Slide the egg onto a biscuit. Top with a few slices of steak and the top biscuit half.
Repeat with the rest of the eggs, biscuits, and steak.
Serve immediately.

Nutrition Facts : Calories 500 calories, Carbohydrate 8 grams, Fat 34 grams, Fiber 0 grams, Protein 38 grams, Sugar 2 grams

STEAK AND CHEDDAR GRILLED CHEESE SANDWICHES RECIPE BY TASTY

Steak And Cheddar Grilled Cheese Sandwiches Recipe by Tasty image

This is the ultimate grilled cheese! Slices of perfectly cooked flank steak are layered between cheddar cheese and sandwiched between two slices of sourdough bread, then pan-fried in butter for a flavorful crunch! Serve with sweet and salty pickled carrots for a briny crunch.

Provided by Tikeyah Whittle

Categories Lunch

Time 1h

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 cup white wine vinegar
1 tablespoon kosher salt, plus more to taste
1 tablespoon whole black peppercorn
2 teaspoons red pepper flakes
4 medium carrots, cut into ½-inch (1.24 cm) wide sticks
2 cloves garlic, peeled and smashed
1 large shallot, thinly sliced
1 ¼ cups water
1 tablespoon vegetable oil
8 oz flank steak
freshly ground black pepper, to taste
2 tablespoons unsalted butter
4 slices sourdough bread
2 cups shredded sharp cheddar cheese

Steps:

In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for 1 minute. Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)
Meanwhile, heat the vegetable oil in a large cast-iron skillet over high heat.
Season the steak with salt and pepper. Transfer to the skillet and cook, flipping halfway, until golden brown on the outside and medium-rare inside, 6-8 minutes total. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
Return the skillet to medium heat and add the butter. Once melted, add 2 slices of sourdough bread. Top each slice with ½ cup shredded cheddar, and cook, undisturbed, until the bread is golden brown and toasted on the bottom and the cheese begins to melt, about 3 minutes. Divide the sliced steak between each slice of bread in the skillet, then top each with ½ cup of the remaining cheese and another slice of bread. Flip the sandwiches, cover the pan with a lid, and cook until the cheese has fully melted and the other side of the bread is golden brown and toasted, 2-3 minutes more.
Transfer the sandwiches to a cutting board and wrap each in foil. Serve with the pickled carrots alongside.
Enjoy!

Nutrition Facts : Calories 1088 calories, Carbohydrate 48 grams, Fat 68 grams, Fiber 6 grams, Protein 66 grams, Sugar 8 grams

BREAKFAST CHEESESTEAKS

Breakfast Cheesesteaks image

This Philly-inspired breakfast cheesesteak piles chicken sausage, peppers and cheese atop thick slices of French toast.

Provided by Jones Dairy Farm

Categories Trusted Brands: Recipes and Tips Jones Dairy Farm

Time 30m

Yield 2

Number Of Ingredients 11

Ingredients

6 large eggs, divided
2 tablespoons milk
4 thick slices bread
1 (5 ounce) package Jones Dairy Farm All Natural Golden Brown® Chicken Sausage Patties
1 tablespoon olive oil
1 clove garlic, minced
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
½ small red onion, thinly sliced
2 slices provolone cheese
Salt and pepper, to taste

Steps:

In medium bowl, whisk together 2 eggs and milk; dip bread into egg mixture until fully coated. Cook French toast on griddle or large skillet over medium heat until golden brown on both sides.
Cook sausage patties according to package instructions. Cut into strips.
In separate skillet, heat olive oil over medium heat. Add garlic, peppers and onions and saute until browned and tender.
Add cooked sausage strips to pepper and onion mixture; top with cheese and heat until cheese is melted.
Cook remaining eggs over easy, or as desired.
Assemble cheesesteaks by layering french toast with eggs, and pepper, sausage and cheese mixture. Season with salt & pepper and serve open-faced.

Nutrition Facts : Calories 666.7 calories, Carbohydrate 38.1 g, Cholesterol 639.6 mg, Fat 37.7 g, Fiber 2.9 g, Protein 44.2 g, SaturatedFat 13.1 g, Sodium 1420.5 mg, Sugar 7.3 g

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