Sandwich
Steak, Egg, and Cheese Sandwich
About this dish
This isn't just a sandwich; it's a golden, toasty symphony of savory steak, a perfectly fried egg with a luscious yolk, and melty cheese, all tucked into a soft roll. A hint of nutmeg in the eggs adds a warm, unexpected twist that makes every bite sing.
It's a hearty breakfast-for-dinner favorite that's sure to become a weeknight hero.
Ingredients
UK and US measurements are both included for every recipe.
Ribeye steak
protein300 g
Imperial measurement: 10 oz
Salt
seasoning1 tsp
Freshly ground black pepper
spice1/2 tsp
Olive oil
fat1 tbsp
Unsalted butter
dairy2 tbsp
Large eggs
protein2 large
Ground nutmeg
spice1 pinch
Provolone cheese slices
dairy4 slices
Hoagie rolls or sub rolls
grain2 rolls
Mayonnaise (optional)
other2 tbsp
Method
Season the steak
5 minutesPat the ribeye dry and season both sides generously with salt and pepper.
Cook the steak
10 minutesHeat olive oil in a skillet over high heat. Add the steak and cook for 2-3 minutes per side for medium-rare, or until desired doneness. Transfer to a cutting board to rest for 5 minutes.
Prepare the eggs
5 minutesWhile the steak rests, lower the heat to medium and add 1 tablespoon of butter to the same skillet. Crack the eggs into the pan, keeping the yolks whole. Sprinkle each egg with a pinch of nutmeg and a little salt and pepper. Cook until the whites are set but the yolks are still runny, about 2-3 minutes. Remove and keep warm.
Slice the steak
2 minutesThinly slice the steak against the grain into strips.
Toast the rolls
3 minutesSlice the hoagie rolls and toast them lightly in the same skillet with the remaining butter until golden.
Assemble the sandwiches
3 minutesSpread mayonnaise on the rolls if desired, then layer the steak strips, a fried egg, and two slices of provolone on each roll. Place under a broiler or back in the skillet with the lid on for a minute to melt the cheese.
Serve
1 minuteLet the sandwiches cool slightly before serving.
Equipment
- [object Object]
Nutrition facts
Tips
- For the best flavor, let the steak come to room temperature before cooking so it cooks evenly and quickly.
- If you prefer a well-done egg, fry them for an extra minute or two on each side, but a runny yolk adds a creamy richness to the sandwich.
- To ensure the cheese melts perfectly, assemble the sandwiches and return them to the skillet with a lid for a minute, or briefly broil them.
- You can use any leftover steak you have on hand, just reheat it in the skillet with a little butter before assembling.
Serving suggestions
- Serve hot with a side of crispy home fries or a simple green salad. It's also great with a drizzle of hot sauce.
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Recipe by
Chloe Hayes
Specialises in American cuisineChloe makes mac and cheese with a breadcrumb topping and a hint of nutmeg. She is a comfort food queen.
Describe yourself in three words: Cheesy, golden, nutmeg surprise.