Sammich Saturday: Steak ‘n’ Egg

I have a confession to make. I’ve never had steak and eggs as a meal. I hear about people eating it all the time, for breakfast or dinner, but I’ve never actually had the desire to have it myself. While I was menu planning a couple of weeks ago, sifting through my freezer to see what I had on-hand, I noticed i still had a rib-eye in there. What could I make with this…? And somehow…don’t ask me how…the idea for a steak and egg sammich came to mind. I searched online for something simple, and didn’t find anything that really struck my fancy, but I decided to give it a go anyway, see if I could come up with something yummy all on my own. Woohoo!

Lucky for me, this little trial turned out to be a success. Next time I’ll add some cheese, but it was damn good without it, too!! Marinated steak, fried eggs, and a Dijon-aisse mixture all piled on a steak roll…yum yum yum!

Steak ‘n’ Eggs Sammich
A Sweet Beginnings Original

Ingredients

• 1 lb rib-eye steak, cut into thin strips
• 1/4 cup Worcestershire sauce
• 1 tsp garlic powder
• salt and pepper, to taste
• 4 eggs
• 2 Tbsp mayo or miracle whip
• 2 tsp Dijon mustard
• 2 steak sandwich rolls (or hoagie-type rolls of choice)

Preparation

1. Combine the Worcestershire, garlic powder, salt and pepper in a medium bowl and stir to combine. Add the steak strips and make sure they are coated well. Place in the refrigerator for 30 minutes to marinate.
2. Heat a non-stick skillet over medium heat, and cook the steak strips for about 3 minutes, or until cooked through. Remove to a plate and cover to keep warm.
3. Spray the same skillet (excess steak juice removed) with cooking spray and crack the eggs into the skillet. Sprinkle with salt and pepper, and cook over-medium for a runny yolk.
4. Meanwhile, toast your rolls and spread about a tablespoon of the mustard mixture onto the bottom roll. Top with steak slices, and then 2 of the eggs. Place the top roll on, cut the sandwich in half, and enjoy!!