Steak and Egg Philly Cheese with Roasted Garlic Sauce
Directions
- For the sauce, combine all ingredients in mixing bowl and whisk to combine, season with salt and pepper. Chill until ready to serve.
- Cook beef Philly meat on flat top grill or in a sauté pan. When almost cooked through, add roasted pepper and onion mixture and cook to heat through.
- Meanwhile heat baguette slightly opened in 350-degree oven for 2-3 minutes.
- In separate pan, add butter over medium heat, crack eggs and cook sunny side up until whites are cooked through.
- To build sandwich, add some cheese to each bun, portion steak and pepper mixture evenly between the four buns.
- Top with some additional cheese and a drizzle of steak sauce.
- Add sunny side up eggs, one per sandwich.
- Garnish with sliced green onion and enjoy with your favorite side dish.
Ingredients
- 4 to 5 oz portions Assoluti® Beef Philly Steak, sliced
- 4 ea Bridor sourdough baguette, sliced
- 1 1/4 cups Simplot RoastWorks®: Flame-Roasted Pepper & Onion Blend 6/2.5lb
- 1 1/2 cups Ultimelt® Cheese, American, EZ melt
- 2 tbsp Nature's Best Dairy® Butter
- 4 ea Nature's Best Dairy® Egg(s), grade AA, large
- 2 tbsp Peak Fresh Produce® Onion(s), Green, chopped
- salt and pepper, to taste
- 1/4 cup West Creek Whole Egg Mayonnaise
- 1 tbsp Roland® Dijon Grained Mustard
- 1 tsp Lea & Perrins® Worcestershire Sauce
- 1 tsp roasted garlic base
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
