Steakhouse Breakfast
- Yield: 12 1x
Description
Fried egg, spreadable blue cheese, sautéed assorted mushrooms and steak strips on Asiago Cheese Focaccia.
Ingredients
Scale
Blue Cheese Spread:
- 8 ounces (1 ½ cups) blue cheese crumbles
- 6 ounces cream cheese, softened
- ¼ cup sour cream
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 ounce butter
- 1 tablespoon minced shallots
- 12 ounces sliced assorted mushrooms (buttons, criminis, and portabellas)
- Salt and pepper to taste
- Butter for sautéing
- 2 pounds beef top sirloin steak, cut in thin strips
- 12 large eggs
- 2 half sheets Asiago cheese focaccia, each cut into 12 squares
Instructions
Blue Cheese Spread:
- Beat all ingredients together until smooth. Chill.
Sautéed Mushrooms:
- Melt 1 ounce butter in large sauté pan. Add shallots and mushrooms, season with salt and pepper. Cook until mushrooms have softened. Keep warm.
Steak Strips:
- For each serving: Heat butter in sauté pan over medium high heat. Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.
- For each sandwich, cook one large egg over medium heat in spray-coated non-stick pan until white is set and yolk begins to thicken, but is not hard. Flip over and cook briefly on other side for additional firmness.
Sandwich Assembly:
- Split focaccia and grill the cut sides until warm. Cover bottom slice with 3 tablespoons blue cheese spread. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg. Cover with focaccia top. Serve immediately.
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