Steak and Egg Breakfast Sandwich

Instructions

Step 1: Season the steak strips with salt, black pepper, garlic powder, and paprika.

Step 2: Heat olive oil in a skillet over medium-high heat.

Step 3: Cook the steak for 2 to 3 minutes per side until browned and cooked to your preferred doneness.

Step 4: Remove the steak from the skillet and keep warm.

Step 5: In the same skillet, melt a little butter and fry the eggs until the whites are set while keeping the yolks slightly runny if desired.

Step 6: Lightly toast the bread slices with butter in a skillet or toaster until golden.

Step 7: Spread mayonnaise and ketchup on the bread slices if desired.

Step 8: Place the cooked steak on the bottom slices of bread.

Step 9: Add the cheese slices over the warm steak so they melt slightly.

Step 10: Top each sandwich with a fried egg.

Step 11: Cover with the remaining bread slices and serve warm.

Storage and Reheating Tips

Steak and Egg Breakfast Sandwiches are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.

Wrap sandwiches tightly in foil or place them in an airtight container before refrigerating.

Reheat in a skillet or toaster oven until warmed through.

Avoid microwaving too long to prevent the bread from becoming soggy and the eggs from overcooking.