Uncle Ronnie Swanson Recipe

Prepare bacon

Lay bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp and browned, about 10–12 minutes. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet and discard excess (or save for another use).

Season and sear steak

Pat the ribeye dry with paper towels. Season both sides generously with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat a heavy skillet (cast iron preferred) over high heat until smoking point is near. Add 1 tablespoon unsalted butter and swirl. Sear the steak 2–3 minutes per side for medium-rare to medium (internal temp about 130–140°F / 55–60°C), adjusting time for thickness and desired doneness. Remove steak to a cutting board and let rest 5 minutes.

Toast bread and melt cheese

While the steak rests, spread remaining 1 tablespoon butter on one side of each bread slice. Heat a clean skillet over medium heat. Place two slices butter-side-down in the skillet. Spread 1 tablespoon yellow mustard on the unbuttered faces of the bread. Top each mustarded slice with one slice cheddar. Toast until golden and cheese begins to melt, about 2–3 minutes. Remove from skillet and set aside, keeping buttered side outward.

Fry eggs

In the same skillet (wipe if necessary), reduce heat to medium-low and add a bit of butter or reserved bacon fat if skillet is dry. Crack two eggs into the skillet and cook sunny-side-up or over-easy depending on preference — cook until whites are set but yolks remain runny, about 3–4 minutes for sunny-side; flip gently and cook 15–30 seconds for over-easy. Season eggs with remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper.

Assemble sandwich

Slice the rested steak thinly against the grain. Place one toasted bread slice (cheese side up) on a plate. Spread 1 tablespoon mustard on the cheese if you prefer extra tang (optional). Layer half the sliced steak atop the cheese, then 4 slices of bacon. Top with a fried egg (or both eggs halved between sandwiches if making two). Add dill pickle slices if using. Cap with the second toast slice, buttered-side-out. Repeat for second sandwich with remaining ingredients.

Finish

Press gently, then return the assembled sandwich to skillet over medium heat, press with a spatula and cook 30–60 seconds per side to reheat interior and further meld cheese, careful not to overcook yolk. Slice sandwich in half and serve immediately with hot sauce on the side if desired.

Serve with dill pickle slices on the side and a small dish of hot sauce. For a heartier plate, add fries or a simple green salad.