Steakhouse Breakfast Sandwich

Yield: 12 sandwiches

Ingredients for Blue Cheese Spread

  • 8 oz. (1 ½ cups) blue cheese crumbles
  • 6 oz. softened cream cheese
  • 1/4 cup sour cream
  • 1/2 tsp. Kosher salt
  • Freshly ground black pepper, to taste


  1. Beat all ingredients together until smooth. Chill.

Sauteed Mushrooms Ingredients

  • 1 oz. butter
  • 1 tbsp. shallots
  • 12 oz. assorted mushrooms (buttons, creminis, and portobellos)
  • Salt and pepper, to taste

Directions for Sautéed Mushrooms

  1. Melt 1 ounce butter in large sauté pan.
  2. Add shallots and mushrooms, season with salt and pepper.
  3. Cook until mushrooms have softened. Keep warm.

Ingredients for Steak Strips

  • Butter, for sautéing
  • 2 lb. beef top sirloin steak, cut in thin strips
  • 12 large eggs
  • 2 half sheets of Asiago cheese focaccia, each cut into 12 squares

Directions for Steak Strips

  1. For each serving: Heat butter in sauté pan over medium high heat.
  2. Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.
  3. For each sandwich, cook one large egg over medium heat in spray-coated nonstick pan until white is set and yolk begins to thicken, but is not hard.
  4. Flip over and cook briefly on other side for additional firmness.

Sandwich Assembly

  1. Split focaccia and grill the cut sides until warm.
  2. Cover bottom slice with 3 tablespoons blue cheese spread.
  3. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg.
  4. Cover with focaccia top. Serve immediately.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

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