Steak & Cheese Egg Toasted Rye Breakfast Sandwich

 

Ingredients:

For the Sandwich:

4 slices rye bread (lightly buttered)

4 oz cooked steak, thinly sliced (leftover or freshly seared)

2 large eggs

2 slices cheddar or provolone cheese

1 tablespoon butter or oil

Salt and black pepper, to taste

Optional Add-ons:

Sautéed onions or spinach

Hot sauce or Dijon mustard

Fresh herbs (chives or parsley)

Instructions:

Step 1: Cook the Eggs

In a skillet over medium heat, melt butter or oil. Crack in the eggs and cook to your preferred doneness—sunny side up, over-easy, or scrambled. Season with salt and pepper.

Step 2: Warm the Steak

In the same pan, toss in the sliced steak for 1–2 minutes just to warm through. If desired, add sautéed onions or spinach at this point.

Step 3: Toast the Bread

Butter the rye bread slices and toast on a skillet or toaster until golden and crisp.

Step 4: Assemble the Sandwich

Layer one slice of bread with cheese, warm steak, and cooked egg. Top with the second slice. Add optional sauces or herbs if using.

Step 5: Melt & Press (Optional)

For a melt-style finish, return the sandwich to the pan and gently press with a spatula until the cheese melts and everything holds together.

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Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 1 sandwich (hearty portion for 1 or split for 2)