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Cheesesteak & Eggs

Cheesesteak & Eggs 

Recipe by Desirée’ BlackstoneBetty’ Dukes


  • 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


  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! 

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