Steakhouse Breakfast Sandwich

Recipes

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

Ingredients

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

Directions

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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