Steak and Egg Breakfast Sandwiches
I decided to take that classic breakfast dish and make it even better by using a nicer cut of meat and turning it into the ultimate breakfast/brunch sandwich. It’s kind of like that time I made Steak and Egg Breakfast Burritos for the same reason, but this time around I’m filling a crusty ciabatta roll with baby arugula, egg, cheese, steak and a homemade pumpkin seed arugula pesto. This is what dreams are made of, I’m certain of it. So if you’re like me and dream of steak and egg breakfasts then this is the moment for you to shine.
Steak and Egg Breakfast Sandwiches
Steak and Egg Breakfast Sandwiches are the easiest and most delicious thing to make first thing in the morning! Loaded with flavor!
Servings: 4
Equipment
- Skillet
- Food processor
Ingredients
- 2 ribeye or New York strip steaks
- 3 teaspoons Kosher salt
- 3 teaspoons coarse ground black pepper
- 3/4 teaspoon crushed red pepper flakes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 5 cups loosely packed baby arugula divided
- 2 garlic cloves peeled
- 1/4 cup grated parmesan
- 2 tablespoons pumpkin seeds
- 1 tablespoon fresh lemon juice
- 1/2 cup olive oil
- 4 ciabatta rolls split and toasted
- 4 large eggs
- 4 thin Cheddar cheese slices
Instructions
- Preheat oven to 350°F. Season the steak(s) both sides liberally with 2 teaspoons salt,1 teaspoon black pepper, and the crushed red pepper flakes. Let sit at room temperature for at least 30 minutes.
- Set a large cast iron skillet over medium-high heat with the butter and olive oil. Once hot and melted, place the steak in and cook until browned and crispy on the first side, about 5 minutes. Flip over and continue to cook for another 4 to 5 minutes, for about medium-rare. Remove from the heat and transfer to a plate to rest before cutting. Cut into thin slices against the grain and set aside.
- In the meantime, let’s make the pesto. Combine 4 cups arugula, garlic, parmesan, pumpkin seeds, lemon juice, remaining salt and pepper, in a food processor and pulse until chopped down. While the machine is running, slowly stream in the olive oil, using as much as needed to make a thick pourable sauce. Give it a taste and adjust seasonings accordingly, adding more salt or pepper as needed.
- Toast the ciabatta rolls in the oven. Fry the eggs in a skillet sunny side up or over easy, depending on what you like. Season them with a bit of salt and pepper and then place a slice of cheddar cheese on top of each egg allowing them to slightly melt.
- To assemble the sandwiches, split the rolls in half, slather pesto onto each half of bread, and place a handful of arugula onto the bottoms of each roll. Top with a cheesy fried egg, slices of steak and a drizzle of pesto on top. Sandwich together with the top bun and serve right away. Enjoy!
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