Open-faced Steak & Eggs Po' Boy Recipe

Preheat oven to 400°F (200°C) or set a skillet over medium heat. Spread 1 tablespoon softened butter evenly on cut sides of each hoagie roll. Toast split-side up on a baking sheet in the oven 5–7 minutes until golden and crisp, or toast in a hot skillet 2–3 minutes per side. Keep warm.

If your smoked NY strip is cold, warm it gently: thinly shave the steak against the grain into 1/8–1/4-inch slices. Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the sliced peppers and onions; season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. Sauté, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes.

Push vegetables to the pan edge, add the shaved smoked steak in a single layer to reheat, tossing with vegetables just until warmed through, about 1–2 minutes. Taste and adjust seasoning. Reduce heat to low and keep mixture warm while you prepare eggs and onion strings.

Divide the warmed steak and pepper-onion mixture between the two toasted hoagie halves. Sprinkle the shredded sharp cheddar evenly over the hot steak so the heat melts the cheese (you can place under the broiler for 30–60 seconds to fully melt if desired). Spoon 1/4 cup fresh salsa piquante over each open-faced sandwich, leaving room for eggs.

In a nonstick skillet, heat 1 tablespoon butter or oil over medium heat until shimmering. Crack two eggs into the skillet and cook until whites are nearly set, about 2–3 minutes. Carefully flip each egg and cook for an additional 20–45 seconds for over-easy yolks (longer for medium). Season eggs with salt and pepper to taste. Repeat with remaining eggs. Keep eggs warm on low heat or tent with foil.

While vegetables cook, prepare the onion strings. Separate sliced onion into thin strings. In a medium bowl, whisk together 1/2 cup flour and 1 tsp cornstarch. Add cold beer or sparkling water gradually to make a loose batter (should just coat the strings), about 1/4 cup. Toss onion strings in batter to coat lightly.

In a deep skillet or heavy pot, heat 2 cups vegetable oil to 350°F (175°C). Fry battered onion strings in small batches for 45–90 seconds until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately season with 1/2 tsp fine sea salt. Keep crisp while assembling.

Place two over-easy eggs (one per sandwich half) atop the melted cheese and salsa on each open-faced hoagie half. The yolk will run over the steak when cut.

Top each sandwich with a generous handful of crisp onion strings, sprinkle with chopped cilantro and optional pickled jalapeños to taste. Serve with lime wedges on the side for squeezing over the sandwich.

Serve immediately while hot, with extra salsa on the side if desired.