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Steak and Egg Breakfast Roll
Andre Lewis

Steak and Egg Breakfast Roll

This is what leftover strip steak wants to become in the morning. Soft scrambled eggs fill the gaps between thin beef slices, and cheddar melts without running out of the roll. Keep the eggs slightly loose; they finish cooking against the hot steak.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz cooked strip steak chilled
  • 1 tbsp unsalted butter divided
  • 6 large eggs
  • 1/2 tsp kosher salt divided
  • 1/4 tsp ground black pepper
  • 4 slices cheddar cheese
  • 4 kaiser rolls split
  • 2 tbsp mayonnaise

Method
 

  1. Slice the chilled steak thinly across the grain.
  2. Heat half the butter in a skillet over medium heat and turn the steak with 1/4 teaspoon salt for 3 to 4 minutes until reheated to 165°F, then transfer it to a plate.
  3. Whisk the eggs with the remaining salt and black pepper.
  4. Add the remaining butter to the skillet and stir the eggs slowly for 2 to 3 minutes until soft curds form but the surface still looks moist.
  5. Divide the steak and eggs among the rolls, add one cheddar slice to each and close the sandwiches for 1 minute so the cheese softens.
  6. Spread the top halves with mayonnaise and serve while the eggs remain tender.