62 Eggs, Grilled Sirloin Steak, Onions, Mozzarella Cheese Recipe

Whisk eggs

Crack 6 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until thoroughly combined and slightly frothy.

Cook scrambled eggs

Heat 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat until melted and foaming. Pour the egg mixture into the skillet. Let sit undisturbed 10–15 seconds, then gently stir with a silicone spatula, pushing cooked egg from the edges toward the center. Continue stirring slowly until eggs are just set but still moist and slightly glossy, 3–4 minutes total. Remove from heat and keep warm.

If your sirloin steak is not already cooked, preheat a grill or cast-iron skillet to medium-high. Brush the steak with 1 teaspoon olive oil and season with 1 teaspoon steak seasoning or salt and pepper. Grill or sear 3–5 minutes per side (depending on thickness) until desired doneness (medium-rare is about 130–135°F). Let rest 5–10 minutes, then thinly slice across the grain into pieces sized to fit your rolls (about 1/8–1/4 inch thick). If steak is already grilled and chilled, warm slices briefly in a skillet over medium heat 1–2 minutes with no additional oil, just to take the chill off.

Toss sliced steak gently in the skillet with the warm onions for 30–60 seconds (see onions section) so flavors marry before assembling sandwiches.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add thinly sliced medium yellow onion and sprinkle with 1 teaspoon granulated sugar and 1 teaspoon salt. Cook, stirring occasionally, until onions soften and begin to brown, 8–12 minutes. If using, add 1 teaspoon balsamic vinegar in the last minute to deglaze and deepen flavor. Reduce heat to low and keep onions warm.

Split 4 rolls or English muffins and lightly butter cut sides with 1 tablespoon unsalted butter. Toast cut sides in a clean skillet over medium-high heat until golden, 1–2 minutes.

Assemble sandwiches: On the bottom half of each toasted roll place an even portion of the scrambled eggs (divide eggs across 4 sandwiches). Top the eggs with 3 ounces (about 2 slices) of sliced grilled sirloin per sandwich (divide 12 oz total across 4). Add a generous layer of the warm caramelized onions over the steak. Top with 2 ounces sliced fresh mozzarella per sandwich (divide 8 oz across 4). Place the top bun over the cheese.

Melt cheese (optional): If you prefer melted mozzarella, place assembled open-faced sandwiches (cheese side up) under a broiler for 30–60 seconds or cover the skillet with a lid for 30–60 seconds until cheese softens and just begins to melt. Watch closely to prevent burning.

Finish each sandwich with optional hot sauce or ketchup to taste and sprinkle chopped parsley or chives for freshness. Serve immediately while hot.