Take a different approach to eggs benedict by making this Philly Cheese Steak and Eggs Benedict that is made with toasted English muffins, provolone cheese, perfectly seared Rib-Eye steak, topped with poached eggs and creamy hollandaise sauce.
It took me a while to really appreciate eggs benedict. The part that I struggled with, which I am sure is what most people struggle with is the runny egg. Yeah, I can’t say that I also thought that runny eggs were yummy. I don’t know when or where it changed for me, but when it comes to eggs benedict, you can’t have a perfectly poached runny egg with the dish. It’s just not logical!
When eating Steak and Eggs for breakfast, you also have to have a medium cooked, over easy egg too! Sure you can have a completely cooked fried egg, but where is the fun in that? It took my husband to convince me that I should make a Philly Cheesesteak Eggs Benedict recipe. Mostly because I love Philly Cheesesteaks. I love them so much that I have really limited how many I eat within a year because I will just eat them all the time. But, my husband thought because I love them so much that I should translate the sandwich into a breakfast dish. Thus, creating Philly Cheese Steak and Eggs Benedict.
What’s in the Steak and Eggs Benedict?
Like any Eggs Benedict Recipe, this version is made with toasted English muffins, poached eggs, and topped with hollandaise sauce. The difference is instead of Canadian bacon I used seared rib-eye steak, I added provolone cheese and caramelized onions. Because this recipe is made in the spirit of the infamous Philly Cheesesteak Sandwich, you can add whatever you want. Here are some toppings that you can consider when making this recipe:
- Sauteed Mushrooms
- Banana Peppers
- Sauteed Peppers
In my case, I added what I typically get on my sandwich. Oh, and did I forget to mention you have spread Garlic Spread on the English muffins for extra flavor. BONUS!
Overall, this Eggs Benedict recipe does have a lot of parts but it is so good! You can get as creative as you want. You don’t have to just stick with caramelized onions as I did. You can use any of the toppings I mentioned above to make the dish your own.
Also, you don’t have to use English muffins either. You can use Buttermilk Biscuits, Texas toast, or toasted baguette. Get crazy when it comes to this recipe!
For more Eggs Benedict recipes, check out the list below:
Commonly Asked Questions
No. You can use whatever carb you like. In the past I have used Texas Toast, Biscuits, Crusty Toast, and Eziekiel Bread for my Eggs Benedict.
No, but you’ll be missing out on the experience. You can cook the eggs completely if you prefer.
Philly Cheese Steak and Eggs Benedict
- Total Time: 35 minutes
- Yield: 4 1x
Description
Make this Philly Cheese Steak and Eggs Benedict made with caramelized onions, steak, poached eggs, and hollandaise sauce.
Ingredients
- 1 yellow onion, medium
- 2 tbsp. Olive oil
- 1 lb. Rib Eye Steak
- 2 tsp. Kosher salt
- 2 tsp. Coarse black pepper
- 1 tbsp. Olive oil
- 2 English muffins, halved
- 4 eggs, poached
- 4 Provolone Slices
- 4 tbsp. Garlic Butter (or plain butter)
- HOLLANDAISE SAUCE
- 2 sticks butter
- 3 eggs, separated
- 1 whole lemon, juice of
- 1 tsp. salt
- 1 tsp. cayenne pepper
Instructions
- Remove the skin/ paper from the onion and slice the onion in full circles. In a medium saute pan, heat to medium heat and add the 2 tablespoons of olive oil. Add the sliced onions and cook until the onions are softened about 10 minutes. Set aside.
- In a separate large saute pan on medium high heat, add the olive oil. Season the rib eye steak on both sides with the kosher salt and black pepper. Cook on both sides for 3-5 minutes until both sides have a golden and charred sear on both sides. Allow the steak to sit for 5-10 minutes. Slice the steak in slim-medium slices.
- Making the hollandaise sauce:
- Melt the two sticks of butter on low to medium heat ( you don’t want the butter to burn). Once the butter has melted, set aside.
- Separate three eggs from yolks and the whites. Place the egg yolks in a blender. Turn the blender on low to allow the yolks to combine then begin to pour the hot butter into the blender while it is still on low. Pour the butter very slowly with a thin stream going into the blender. You don’t want those yolks turning into eggs or curdling.
- Once the butter is gone, squeeze in the juice of a whole lemon while the blender is still on. Then add the salt and pepper while the blender is still on. Continue to blend for a few more seconds. The sauce should be smooth and creamy.Set aside.
- Toast the English muffins in a toaster or in the oven until toasted. Spread 1 tablespoon of garlic butter or plain butter on each of the English muffins; Add a slice of provolone cheese and place in the microwave or back in the oven just until melted; top with a few slices of the steak on each half of the muffin; top with a poached egg over the steak slices; and pour the hollandaise sauce on top of the poached egg and serve.
Notes
Garnish option: top the benedict with arugula that is tossed in lemon juice, olive oil, salt, and pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Cook
- Cuisine: American
I never thought about putting these two together but it works!
Thank you Kayla!
Okay, this is one amazing meal right here. It’s very satisfying although I found the hollandaise sauce to be a bit of a challenge. Anyway, it’s perfect as a weekend brunch and I’m gonna keep on trying until my sauce has the perfect consistency!
Awesome! Yes, hollandaise can be tricky. The first time I made it I had to try twice to get it just right. You’ll get it though!