Steak Egg & Cheese Biscuit Recipe

Bake biscuits

Preheat the oven per the biscuit dough package or to 425°F (220°C) for homemade. Arrange 8 biscuit rounds on a baking sheet about 1 inch apart. Brush the tops with melted butter. Bake for 12–16 minutes, until golden brown and cooked through. Remove from oven and set aside on a rack. Keep oven on if you want to briefly melt cheese later.

Prepare steak

Pat the steak dry with paper towels. Slice thinly across the grain into pieces about 1/4 inch thick. Place sliced steak in a bowl and toss with 1 tbsp olive oil, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Let sit for 5–10 minutes while you heat the pan.

Cook steak

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add the seasoned steak in a single layer (work in batches if necessary). Cook 1–2 minutes per side until browned and just cooked through (thin slices cook quickly). Transfer cooked steak to a plate and tent with foil to keep warm.

Whisk eggs

In a medium bowl, crack 4 large eggs and add 2 tbsp whole milk, 1 tsp salt, and 1 tsp black pepper. Whisk until combined and slightly frothy.

Cook eggs

Wipe the skillet used for steak or use a clean nonstick pan. Add 1 tbsp butter and melt over medium heat. Pour the egg mixture into the pan. For folded eggs: let eggs set around the edges for 10–15 seconds, then gently push cooked edges toward the center with a spatula, tilting pan to allow uncooked eggs to flow underneath, until mostly set but still moist (about 1–2 minutes). For round sandwich-style eggs: reduce heat to low and cook until eggs form a thin omelet, or use an egg ring/mason jar lid in the pan to make 8 round eggs to fit the biscuits. Remove from heat when done, folding as needed so each sandwich will have one egg portion.

Add cheese

Place cheddar/American cheese slices on top of each cooked egg portion (or on the biscuit bottoms later). If you prefer the cheese melted more, place eggs with cheese on a baking sheet and put in the oven for 1–2 minutes until cheese softens.

Split biscuits

Carefully split each warm biscuit in half with a serrated knife or your hands, keeping the bottoms intact to hold fillings.

Assemble sandwiches

On each biscuit bottom, layer about 2–3 ounces (a generous handful) of sliced cooked steak. Top the steak with one egg portion and a cheese slice if not already added. Place the biscuit top over the filling and press down gently. Repeat for remaining biscuits.

Optional finish

If desired, return assembled sandwiches to the oven for 2–3 minutes at 350°F (175°C) to warm through and further melt the cheese. Alternatively, toast assembled sandwiches in a skillet for 1 minute per side. Drizzle a little hot sauce inside each sandwich and sprinkle with chopped chives or parsley before serving.

Serve

Serve hot. Each sandwich is best enjoyed immediately while the biscuit is warm and the cheese is melted.