Steak Tips Scramble Recipe

Marinate steak

In a medium bowl combine 2 tbsp soy sauce, 1 tbsp olive oil, 1 tsp Worcestershire sauce, 2 minced garlic cloves, and 1 tsp black pepper. Add the cubed steak and toss to coat. Let sit at room temperature for 10–15 minutes or refrigerate up to 1 hour. Pat steak pieces dry with paper towel before cooking to promote browning.

Sear steak tips

Heat a large nonstick or cast-iron skillet over medium-high heat until very hot (about 2–3 minutes). Add 1 tbsp olive oil. Working in a single layer (sear in two batches if needed), add steak cubes and spread out—do not overcrowd. Cook without moving for 1–2 minutes to brown, then stir and cook another 1–2 minutes until just medium-rare to medium (internal temp ~130–140°F / 54–60°C). Remove steak to a plate and tent with foil. Reserve any browned bits in the pan.

Sauté onions and peppers

Return pan to medium heat and add 1 tbsp butter. When melted, add the thinly sliced yellow onion and red bell pepper. Sauté 4–6 minutes until softened and starting to brown, stirring occasionally.

Add garlic and green onion whites

Add 1 minced garlic clove and the white parts of the green onions to the pan. Cook 30–45 seconds until fragrant, stirring to avoid burning.

Wilt spinach

Add 2 cups spinach and stir until wilted, 1–2 minutes. Season lightly with a pinch of salt and pepper. Combine vegetables evenly and create a space in the center of the pan for the eggs.

Beat eggs

In a bowl whisk together 6 eggs, 3 tbsp milk, 1 tsp salt, and 1 tsp black pepper until smooth and slightly frothy.

Cook eggs with steak

Lower heat to medium-low. Push vegetables to one side (or transfer briefly to a plate) and add the eggs to the cleared area with a touch of butter if pan looks dry. Let eggs set at the edges for 10–15 seconds, then gently stir with a spatula, pulling curds toward the center. When eggs are about halfway set but still creamy, add the seared steak pieces back into the pan and fold everything together. Continue cooking until eggs reach desired doneness (slightly creamy; do not overcook).

Add cheese

Sprinkle 1 cup grated cheddar over the scramble, turn off heat, and gently fold until cheese melts into the eggs and distributes evenly.

Taste and adjust seasoning with additional salt and pepper as needed. Stir in chopped parsley or cilantro and the sliced green onion greens. Add hot sauce if desired. Serve immediately while warm.