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
- 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)
- 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.
- 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.
- 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.
- 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!!