Steak and Egg Sandwich

Steak and Egg Sandwiches are a great way to use leftover steak from the weekend. Slicing the medium-rare steak super-thin is the key to this classic sandwich. Serve the sandwich with a few sweet potato fries and some fruit salad and you’ve got yourself a meal. These Steak and Egg Sandwiches are perfect for breakfast, lunch, dinner or, even, a late night snack.

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Steak and Egg Sandwiches
(Mark Kelly, 2015)

1 loaf of ciabatta or a wide baguette
Extra-virgin olive oil
Thinly sliced leftover steak (10 – 12 ounces for 2 to 4 sandwiches)
Dried oregano
Kosher salt
Freshly ground black pepper
2 – 4 large eggs (one per sandwich)
4 – 8 thin slices of smoked mozzarella
Sriracha (optional)

Cut the bread into the appropriate number of portions. Drizzle the cut sides of the bread with olive oil.

Season the steak slices with salt, pepper, and oregano. Place the steak on the bottom half of each sandwich. Cook the eggs until the yolks are just firm. Place an egg on top of the steak on each sandwich. Season with salt and pepper. Drizzle with Sriracha, if desired. Top with slices of cheese.

Place the sandwiches in a hot panini press and cook until the bread is golden brown and the cheese is melted, about 3 to 4 minutes.

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