Steak Egg And Cheese Recipe

Marinate and rest

Pat the steak dry with paper towels. In a small bowl whisk together 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, minced garlic, 1 teaspoon kosher salt and 1 teaspoon black pepper. Rub the mixture over both sides of the steak and let rest at room temperature for 15–20 minutes (or refrigerate for up to 2 hours and bring back to room temperature before cooking).

Cook the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add a thin film of oil if pan is not well seasoned. Sear the steak 2–3 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C) or longer to desired doneness. If using sliced onions, sear them in the pan edges for 3–5 minutes until softened while steak rests.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 5–7 minutes. Slice thinly across the grain into bite-size strips about 1/4-inch thick. Reserve any pan juices to add flavor to the sandwich.

Whisk eggs

Crack the 4 eggs into a medium bowl, add 2 tablespoons whole milk, a pinch of salt and a pinch of black pepper. Whisk until combined and slightly frothy.

Cook scrambled eggs

Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. Once the butter is melted and foamy, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently push from the edges to the center with a spatula, creating soft folds. Cook slowly until just set but still moist, about 2–3 minutes. Remove from heat when slightly underdone (carryover will finish).

Add cheese

Divide the scrambled eggs into four portions directly in the pan or on a plate. Top each portion with one slice of American or cheddar cheese so it melts into the warm eggs. If preferred, place eggs and cheese briefly under a broiler or cover pan for 30 seconds to finish melting.

Toast rolls

Split the hoagie rolls lengthwise. Spread softened butter on cut sides (about 1/2 tablespoon per roll). Toast in a skillet cut-side down over medium heat until golden and crisp, about 2 minutes. Alternatively, broil cut sides for 1–2 minutes watching closely.

Assemble sandwiches

Place a generous portion of sliced steak on the bottom half of each toasted roll. Spoon any reserved pan juices over the meat for extra flavor. Add a portion of the cheesy scrambled eggs on top of the steak. If using, top with cooked sliced onions and a drizzle of hot sauce or ketchup to taste. Close the sandwich with the top roll and press gently.

Serve

Cut sandwiches in half if desired and serve immediately while hot. Leftover steak can be refrigerated and used within 3 days.