Philly Cheese Steak & Eggs
Wrap with a tortilla, put on toast, or you could make into a frittata!
Make This Recipe
- 4 Eggland's Best Eggs (large), scrambled
- Salt and pepper to taste
- 2 tablespoons butter or ghee
- 1 tablespoon of cream cheese
- 4-8oz of extra thin sliced steak, seasoned with steak seasoning and a few red chili flakes
- 1 cup of red/yellow/green pepper sliced
- 1/2 cup onion
- 1 to 2 slices of provolone
Sautee peppers and onions in a pan until caramelized set aside.
Season steak then sautee it in the same pan as the peppers and onions until medium rare.
Then add the peppers back in and toss a slice of provolone over it and quickly mix around to avoid burning the cheese but melting it evenly over the steak.
In a mixing bowl crack your 2 EB eggs with 2 tablespoons of butter and pour into a saucepan on med-high heat.
Scramble your seasoned eggs by continuously stirring until soft scrambled; add salt and pepper to taste.
Cook for another 30 seconds then take of heat and add the cream cheese and lightly stir until combined.
Plate and top with the cheesy peppers and meat. Add fresh spinach and pico de gallo for freshness or spice.
You can eat as is or place on toast or in a tortilla wrap!
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||20 g|
|Dietary Fiber||2 g|