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Open Faced Steak and Eggs

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This Open-Faced Steak and Egg Sandwich is a savory blend of seasoned beef, melty cheese, and a runny egg, all united with a kick of heat from the hot sauce. It’s a filling and satisfying dish perfect for when you need a substantial meal. Enjoy!


  • Sliced bread, preferably a sturdy variety
  • Pepper jack cheese, sliced or shredded
  • Skirt steak, marinated in fajita seasoning
  • Bell peppers and onions, sliced
  • Eggs
  • Carnivore Black seasoning (or your preferred steak seasoning)
  • Louisiana hot sauce


  1. Prepare the Steak:
    • Grill the fajita-marinated skirt steak to your preferred doneness. For a true fajita experience, aim for medium-rare to medium.
    • Once grilled, let the steak rest for a few minutes before slicing against the grain into strips. This ensures the meat is tender and retains its juices.
  2. Sauté the Peppers and Onions:
    • In a pan, sauté the sliced peppers and onions until they are soft and slightly caramelized. This adds sweetness and depth to the overall flavor of the sandwich.
  3. Grill the Bread:
    • Toast the bread on the grill or in a toaster until golden and crisp. Grilled bread will add a smoky note to the sandwich.
  4. Assemble the Base:
    • Place a slice of pepper jack cheese on the toasted bread. The residual heat from the toast should start to melt the cheese slightly.
    • Arrange the sliced steak on top of the cheese.
    • Spoon the sautéed peppers and onions over the steak.
  5. Cook the Egg:
    • Fry an egg to over-easy or your preferred level of doneness. Season the egg with Carnivore Black seasoning as it cooks.
  6. Final Assembly:
    • Carefully place the over-easy egg on top of the steak and vegetables.
    • Drizzle Louisiana hot sauce over the egg for a spicy kick.
  7. Serve:
    • Serve the open-faced sandwich immediately, with additional hot sauce on the side if desired.
  • Author: Lucas Krammes
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