Steakhouse Breakfast Sandwich


This decadent breakfast sandwich is no joke. Spoil yourself with tender steak strips, sautéed mushrooms, a fried egg and a creamy blue cheese spread on grilled focaccia.

Source: The Mushroom Council


  • For The Blue Cheese Spread:
  • 8 ounces (1 ½ cups) blue cheese crumbles
  • 6 ounces cream cheese, softened
  • ¼ cup sour cream
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste
  • For The Sautéed Mushrooms:
  • 1 ounce butter
  • 1 tablespoon minced shallots
  • 12 ounces sliced assorted mushrooms (buttons, criminis, and portabellas)
  • Salt and pepper to taste
  • For The Steak Strips:
  • Butter for sautéing
  • 2 pounds beef top sirloin steak, cut in thin strips
  • Sandwich
  • 12 large eggs
  • 2 half sheets Asiago cheese focaccia, each cut into 12 squares


Blue Cheese Spread:
Beat all ingredients together until smooth. Chill.

Sautéed Mushrooms:
Melt 1 ounce butter in large sauté pan. Add shallots and mushrooms, season with salt and pepper. Cook until mushrooms have softened. Keep warm.

Steak Strips:
For each serving: Heat butter in sauté pan over medium high heat. Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.

For each sandwich, cook one large egg over medium heat in spray-coated non-stick pan until white is set and yolk begins to thicken, but is not hard. Flip over and cook briefly on other side for additional firmness.

Sandwich Assembly:
Split focaccia and grill the cut sides until warm. Cover bottom slice with 3 tablespoons blue cheese spread. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg. Cover with focaccia top. Serve immediately.

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