Steak Egg and Cheese Breakfast Sandwiches are loaded with tender and juicy bits of steak, eggs, and melty cheese. The perfect way to use up any leftovers, and a sure-fire way to get your day off to a great start!
Get ready for your day with more delicious breakfast options like this Low-Carb Breakfast Idea or the Cheesy Breakfast Pizza with Sausage, Ham, and Eggs!
You save money and the family enjoys a meal with wholesome ingredients. Everyone wins!
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Why we love this recipe
Breakfast sandwiches are ideal for families who are constantly on the go. My kids love breakfast sandwiches from drive-thru spots, but I want affordable healthier options.
Steak, Egg and Cheese Breakfast Sandwiches are a great alternative to fast food.
Ingredients you need to make the sandwiches:
This Steak Egg and Cheese Breakfast Sandwich is an upgrade to the classic morning meal. Let's break down the list of essentials for this recipe.
- Steak: While standard breakfast sandwiches include bacon or sausage, there's something indulgent about swapping them out for succulent steak. This steak cost me nothing because it was leftover ribeye. This particular cut of steak is rich with a buttery flavor but you can use whichever type of steak you prefer.
- Eggs: I opted for scrambled eggs because it's quick and easy. Cooking them in the same pan as the steak was convenient and gave them so much more flavor.
- Cheese: When I think of steak, egg and cheese, I automatically think of provolone cheese. It's got a sharp and salty flavor that complements steak and it melts SO well!
- Bread: I used sub rolls because they're hearty and can hold all of the ingredients really well. If you're prepping these Steak, Egg and Cheese Breakfast Sandwiches to-go, subs are the ideal option because they're easy to hold and wrap up.
How to Make Steak, Egg and Cheese Breakfast Sandwiches:
Start by cutting the steak into small bite-size pieces. Heat a skillet (with a lid) over medium heat, and add the olive oil directly into the skillet.
Next, add the pieces of steak, the seasoned salt, and the pepper and stir until well combined. Sauté the steak for about 5 minutes.
While the steak is heating, whisk the eggs in a bowl until they are well combined. Move the steak over to one side of the skillet.
Spray the bare side with non-stick cooking spray and pour the eggs onto the bare side of the skillet. Move the eggs around with a spatula.
Once they are almost cooked through, turn the heat OFF and begin to mix the eggs in with the steak. Spread the steak and eggs out into one even layer in the skillet.
Add provolone cheese. Next, add a lid to the skillet until the cheese melts. This is the filling of your Steak, Egg and Cheese Breakfast Sandwiches!
Add the mayo (optional) to your bread, spoon the steak eggs and cheese onto each roll. Press each sandwich down firmly to close.
Then add the butter to the skillet over medium heat and let it melt. Finally, place the sandwiches into the skillet and toast on each side for 1-2 minutes.
Upgrades and Customizations:
The great thing about sandwiches is how customizable they are. Whether you have picky eaters or just want some variety, here are more ideas for Steak, Egg and Cheese Breakfast Sandwiches.
- Steak: Use any cut of steak you prefer! Or, better yet... what you already have in your fridge.
- Egg: If you love a runny yolk, over easy eggs would be a tasty option.
- Cheese: Want full bodied flavor? Cheddar cheese is a classic for a reason!
- Bread: When it comes to breakfast sandwiches, ciabatta bread, bagels and biscuits are super yummy.
- Additions: If you want Steak, Egg and Cheese Breakfast Sandwiches with all the fixings, consider adding some combination of sliced tomatoes, spinach, arugula, avocado, and chimichurri sauce.
Can I make these sandwiches ahead of time?
Absolutely! In fact, I normally do make them ahead of time so that my kids can just grab them and go in the mornings.
Simply build the sandwiches and instead of searing them in the butter, wrap them up. Use Saran wrap or aluminum foil and store them in the refrigerator.
How to store and reheat leftovers:
Once the sandwiches are made, you can wrap them in plastic wrap or in aluminum foil as tight as possible.
Place them in the refrigerator for 3-4 days. When you are ready to eat them, you can remove the wrap and sear them in a pan with some butter over medium heat.
Alternatively, you can remove the wrap and heat them in the microwave. Heat them in intervals of 30 seconds so that you do not overcook them in the microwave; as the bread can get tough and chewy.
📖 Recipe
Ingredients
- 2 cups Steak cooked and chopped (about two 8 ounce steaks)
- 5 whole Eggs scrambled
- 1 tablespoon Olive oil
- 8 slices Provolone cheese
- 4 Sub rolls split horizontally
- ½ tablespoon Seasoned salt
- 1 teaspoon Black pepper
- 4 tablespoons Mayonaise optional
- 2 tablespoons Butter to toast sandwiches
Instructions
- Start by cutting the steak into small bite size pieces. Heat a skillet (with a lid) over medium heat, and add the olive oil directly into the skillet.
- Next, add the pieces of steak, the seasoned salt, and the pepper and stir until well combined. Sauté the steak for 5 minutes, or until it is heated through.
- While the steak is heating, whisk the eggs in a bowl until they are well combined. Move the steak over to one side of the skillet, spray the bare side with non-stick cooking spray and pour the eggs onto the bare side of the skillet.
- Move the eggs around with a spatula, careful not to mix them in with the steak. Keep moving them around until they are almost cooked all the way through.
- Once they are almost cooked through, turn the heat OFF and begin to mix the eggs in with the steak.
- Spread the steak and eggs out into one even layer in the skillet. Add provolone cheese directly over the top. Add a lid to the skillet until the cheese melts.
- Add mayo (optional) to your bread, spoon the steak eggs and cheese onto each roll. Press each sandwich down firmly to close.
- Add the butter to the skillet over medium heat and let it melt. Place the sandwiches into the skillet and toast on each side for 1-2 minutes.
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