By Cuisine
Philly Biergarten Steak & Egg Breakfast Sandwich Recipe
Ingredients
SERVING SIZE: 1 Each
- 1/2 Tbsp. Butter - Salted
- 2 EA. Eggs - Large & Scrambled
- 2 Tbsp. Olive Oil (Separated)
- 2 oz. Red Pepper Slices
- 2 oz. Yellow Onion Slices
- 4 oz. Original Philly® Beef Sandwich Slices, 4 oz.
- 2 oz. Beer Cheese Sauce (Sub-Recipe)
- 1 Tbsp. Whole Grain Mustard
- 1 EA. Pretzel Bun - Toasted
Our classic Philly steak beef sandwich with a breakfast twist. Can you say hello to beer cheese? A hearty steak & egg sandwich with fluffy scrambled eggs, fresh peppers & onions topped with a beer cheese sauce on a pretzel bun featuring Original Philly® Beef Sandwich Slices 4 oz.
Directions
- Sauté the peppers and onions in a sauté pan with olive oil until tender. Season with salt and pepper. Set aside.
- : Cook the Original Philly® Beef Sandwich Slices 4 oz. , by adding olive oil to a hot sauté pan and sauté steak slices until brown on one side, about 1 minute.
- Flip onto other side. Begin separating beef slices (do not over chop) and thoroughly cook to a minimum temperature of 165˚F and all pink color is gone.
- Mix in the sautéed peppers and onions.
- Toast the pretzel bun and spread whole grain mustard on the top half.
- Place the steak and peppers on the bottom half of bun and top it with the beer cheese sauce.
- Add the scrambled eggs and cover with the top half of the pretzel bun.
Beer Cheese
Ingredients
- 1 Tbsp. Butter - Salted
- 1 Tbsp. All-Purpose Flour
- 2 oz. Beer, Stout or Porter
- 2 oz. Milk - Whole
- 4 oz. Cheddar Cheese - Freshly Grated
- 1 Tbsp. Chives - Fresh & Minced
Directions
- Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 2 minutes.
- Whisk in the beer and milk and continue cooking and whisking until the sauce is smooth and thick, for about 5 minutes.
- Turn heat to low and add the cheese, a small handful at a time, stirring until melted before adding the next handful.
- Stir in the chives.
- Hold warm and covered.
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