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2-3 serv.

25 min.

Easy

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!