Steak Scramble Recipes

NEW YORK STEAK SALAD WITH SCRAMBLED EGGS

Steps:

• For the onions and mushrooms: Preheat the oven to 400 degrees F.
• Heat 2 tablespoons butter in a medium skillet over medium heat, then add the onions and garlic and sweat for 4 to 5 minutes. Add the remaining 2 tablespoons butter to a second medium skillet over medium-low heat, then add the mushrooms. Cook slowly until golden, 8 to 10 minutes. Add the onions to the mushrooms.
• For the steaks: Heat a 10-inch cast-iron pan over high heat for 2 minutes. Add the olive oil. Sprinkle the steaks heavily with sea salt and pepper. When the oil begins to shimmer, add the steaks and saute until rare (internal temperature of 135 degrees F), 3 minutes per side. Remove and set aside. Turn the heat to medium and add the garlic and spinach to the pan. Saute, stirring occasionally, until the spinach is just wilted. Remove to a cutting board and chop. Add the spinach to the onions and mushrooms. Turn heat to low to keep warm.
• For the eggs: Whisk the eggs and heavy cream together in a medium bowl until very smooth. Melt the butter in a small, heavy-bottomed saucepan. Add the eggs and cook, stirring constantly using a wooden spoon, until they reach a soft, custard-like consistency, 5 to 7 minutes.
• For the lettuce: Heat a wok or large skillet over medium heat. Add the olive oil. When smoking slightly, add the lettuces and cook, tossing, until wilted, 1 to 2 minutes. Add the mushroom mixture to the wok and toss. Turn the heat to low and gently mix in the scrambled eggs.
• Put the lettuce, egg and mushroom mixture on a large serving platter. Slice the steaks and arrange around the vegetables. Place the Shoestring Potatoes on top and serve.
• Peel the potatoes and julienne into thin matchsticks using a mandoline. Fill a large bowl with cold water and soak the potatoes for 1 hour. Drain and dry the potatoes in a salad spinner.
• Heat the oil to 325 degrees F in a Dutch oven. Fry the potatoes in batches until cooked through, 3 to 4 minutes. Let drain on paper towels, 5 to 10 minutes. Refry until golden brown, another 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with sea salt.

MEAT AND POTATO SCRAMBLE

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
• Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
• Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.

STEAK AND EGGS HASH RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.
• Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)
• Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.
• Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.
• Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8-10 minutes.
• Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.
• Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.
• Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
• Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.
• Serve warm.
• Enjoy!

SKILLET SCRAMBLE

Steps:

• In a large skillet, saute the potatoes, green pepper and onion in oil. Stir in the onion powder, garlic powder and seasoned salt., In a large bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture. Cook and stir over medium heat until eggs are completely set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.

EASY STEAK SANDWICH

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
• Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
• Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.

BREAKFAST SCRAMBLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add the potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender. , Add tomatoes; cook for 5 minutes. Pour eggs over mixture. Cook and stir until eggs are completely set. Top with cheese. Cover and cook for 1 minute or until the cheese is melted.

ULTIMATE STEAK SANDWICH

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
• Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
• Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
• Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

STEAK SCRAMBLE

Steps:

• brown the round steak in the heated olive oil, garlic & ginger for 5 minutes or until no longer pink. Add pepper and celery, cook 5 minutes longer. Add tomatoes, bring to boil. Meanwhile, mix 1/2 Cup water and cornstarch. Add the soy sauce and mix well. Add soy sauce mixture to other ingredients in the pan and stir until thick. Serve over prepared rice.
• * tip: slicing round steak is easier if partially frozen.

HEALTHY STEAK AND EGGS SCRAMBLE

Steps:

• heat medium shillet on medium high heat.
• add oil, onions, and potatoes to pan, paprika, salt and pepper to taste, and cook for 5 minutes.
• While potatoes are cooking, add eggs and milk in small bowl and beat well.
• add steak, worcestershire sauce, and mushrooms to pan and cook for 3 to 6 minutes or until steak is done to your liking.
• drain any excess fat from pan and add eggs. scamble together for 3 to 4 minues until eggs are fully cooked.
• top with cheese and serve.