Steakhouse Breakfast Sandwich



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


1 oz.
1 tbsp.
assorted mushrooms (buttons, creminis, and portobellos)
12 oz.
Salt and pepper, to taste
Butter, for sautéing
beef top sirloin steak, cut in thin strips
2 lb.
large eggs
half sheets of Asiago cheese focaccia, each cut into 12 squares


  1. Beat all ingredients together until smooth. Chill.
  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.
  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.
  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.
  5. NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

    Yield: 12 sandwiches

Sign up for monthly newsletter

  • This field is for validation purposes and should be left unchanged.