Cheesy Breakfast Skillet with Steak, Scrambled Eggs and Potatoes

This breakfast skillet came about from leftovers. Yes, I had leftover steak. Those that know me might find that impossible seeing that I’m a woman who loves her steak, but I cooked ribeyes for dinner and they were huge. So the next morning needless to say, I was still craving the last of that delicious steak along with some roasted potatoes that we had on the side.

This breakfast skillet is easy to make and you can make as many servings as you want. Or you can keep it all to yourself, I won’t tell. If you don’t have leftover steak or potatoes that’s ok, you can cook them separately and then follow the rest of the recipe. It may take a little more time, but it will be worth the wait. How can you resist tender steak with crispy potatoes all folded into fluffy eggs with a touch of hot sauce and gooey cheese all nestled together to make a delicious, satisfying breakfast.

Here’s what you need:

This serves 2 but you can double it to serve more.

*2 tsp canola oil

*any cut of steak cooked the way you like it; I used ribeye. I used some leftovers that I had, but 1 steak would make 2 to 3 servings depending on the size of the steak.

*Roasted potatoes; I used leftovers but you can use frozen diced potatoes. If using diced frozen potatoes cook according to package directions

*4 eggs; I used 2 eggs per person.

*hot sauce to taste

*salt and cracked pepper to taste

*1/3 cup of shredded cheese or more to taste; I used a combination of cheddar and Colby Jack

*fresh or dried parsley for garnish (optional)

Cut steak in to pieces; set aside

Heat a medium skillet to medium high heat and add the canola oil. Add in the potatoes and cook for about 2 minutes stirring frequently. If you are using frozen potatoes, cook according to package directions.

Add in the steak.

Continue cooking for another minute or until the steak is warm. Do not cook too long or the steak will over cook.

Turn the heat down to medium. In a bowl whisk together the eggs.

Pour the eggs into the pan over the steak and potatoes.

With a spatula, start folding the eggs on and around the steak and potatoes. Add salt and pepper to taste.

When the eggs begin to set, sprinkle on the cheese and the hot sauce.

Keep stirring the egg mixture until the eggs are no longer runny and are set, but still soft.

Place on to plates and sprinkle on the parsley and serve.

Pan Seared Marinated Steaks with Rosemary Garlic Butter

If you’ve been following my blog for a while, you know by now that I love a good steak. You might also be thinking…another steak post? Yes, but this time I wanted something a little different. I marinated these lovely steaks. I don’t usually do that, I just add a few things to them and sear them in the skillet or on the grill. This marinade added so much flavor and the rosemary garlic butter took it to the next level. This marinade is quick to mix up and great for any cut of steak or even chicken or pork.

Here’s what you need:

*Desired cut steak; I used Ribeye

Marinade:

*1/2 cup soy sauce

*1 TBS Worcestershire sauce

*1 TBS olive oil + 1 TBS for cooking the steaks

*1 TBS lemon juice

*1 TBS brown sugar

*1 1/2 tsp. Penzey’s Mitchell Street Steak Seasoning or you can substitute

*1/2 tsp onion powder

*1/2 tsp. garlic powder

*1/4 tsp. paprika

*1/8 tsp. dill weed

*pinch of allspice

*cracked pepper to taste

Rosemary Garlic Butter:

*3 TBS butter; softened

*2 large garlic cloves smashed and minced

*1/2 TBS dried Rosemary or 1 TBS fresh chopped

Mix all of the ingredients for the marinade together.

Place steaks in a zip top bag and pour the marinade over the steaks. Gently squeeze the bag to get as much of the air out as possible and seal.

Marinate in the refrigerator for at least 4 hours or over night, turning the bag over at least once during the marinating time.

While the steaks are marinating, mix all of the ingredients to the rosemary garlic butter.

Place butter mixture on a sheet of plastic wrap and start rolling the plastic wrap around the butter.

Form the butter into a sort of log shape.

This will make it easier to cut the butter into slices later.

Twist the edges of the plastic wrap to secure the ends.

Refrigerate until ready to use.

Take the steaks out of the refrigerator and out of the marinade 45 minutes before cooking; dry well with paper towels and discard the marinade.

Heat a cast iron pan with the olive oil to medium high heat. When the pan is searing hot, add the steaks.

Take the Rosemary garlic butter out of the fridge and cut in half and place on one side of the pan.

When the butter starts to melt, tilt the pan and using a spoon, begin basting the steaks with the butter mixture. If the butter starts to burn, turn the heat down to medium.

Cook for about 3 minutes while continuing to baste the steaks with the butter mixture.

Turn the steaks over and cook another 2 to 3 minutes for medium rare. Cook about 4 minutes for medium.

  • Medium Rare (soft, dark pink inside): 145 degrees F
  • Medium (soft, some pink inside): 160 degrees F
  • Well Done (very firm, no pink inside): 170 degrees F

Take the steaks out of the pan and place on plates; cover loosely with foil and let rest for 10 minutes.

Spoon any leftover pan drippings over the steak if desired and serve.