Cheesesteak & Eggs

Cheesesteak & Eggs 

Recipe by Desirée’ BlackstoneBetty’ Dukes

Ingredients 

• 1-1.5 lb boneless Ribeye steak
• 4-6 eggs
• 3 tbsp Half and Half
• deli thin sliced American cheese, Boar’s head
• deli thin sliced Provolone cheese, Boar’s head
• 1 small Sweet Onion, diced
• 1 tbsp oil
• Salt and Pepper to taste
• Italian Roll, bagel or bread of choice

Sriracha Ketchup, optional

• ¼ c Ketchup
• ¼ c Sriracha

Directions:

1. Place ribeye in the freezer for 15 minutes, remove and shave or slice as thin as possible into strips. The thinner the better. 

2. Whisk eggs and milk together in a bowl and set aside.

3. On medium high heat drizzle oil and add onion. Cook about 3 minutes or until translucent slide onions to the side to keep warm leaving oil behind. 

4. Turn heat up a bit closer to high heat and add shaved ribeye. Using two spatulas or a scraper to tear apart meat into smaller pieces moving it around constantly for a quick cook, while allowing meat to sear. About 3-5 minutes.

5. Turn heat to medium low and add onions to mix through. Season with salt and pepper. Spread steak out over the griddle in a large circle and add eggs, turn heat off and gently scramble eggs and meat together. Adding a desired amount of cheese to melt through. 

6. Serve in an Italian hoagie roll or griddle up a griddled sandwich with panini style sourdough bread. Alongside toasted and buttered bread for scooping, Drizzle sriracha ketchup, and enjoy!