Open Faced Steak and Eggs
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!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve:
- Serve the open-faced sandwich immediately, with additional hot sauce on the side if desired.
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