Steak, Egg, and Cheese Breakfast Sandwich

A one-pound ribeye steak cooks to medium-rare in a hot cast-iron skillet in under eight minutes. Growing up, weekend breakfast meant using up leftover cooked beef with scrambled eggs. Building that combination onto warm split biscuits with melted cheddar creates a hot breakfast that keeps everyone full until dinner.

This recipe builds four full sandwiches using individual egg pockets wrapped around cheese slices. The egg square keeps the melted cheddar inside instead of letting it drip into the pan. You get tender beef, warm cheese, and soft biscuit in every single bite.

Step-by-Step Instructions

1. Generously the season steak on both sides with the McCormick Grill Mates Montreal Steak Seasoning . Press the seasoning into the meat.

2. Heat a greased cast-iron skillet over high heat. When hot, add the steak. Sear on both sides, about 3-4 minutes per side, until meat is cooked to desired temperature. Let steak rest for 5-10 minutes, then slice thinly against the grain.

3. While the steak is resting, prepare the eggs. Whisk 1 egg with ½ teaspoon water, ¼ teaspoon salt, and ¼ teaspoon black pepper. (This step will be repeated with each of the 4 eggs).

4. Heat a nonstick skillet over low heat. Melt 1 teaspoon of butter in the pan. Pour in the beaten egg and tilt the pan so the egg coats the pan in an even layer. Place 1 slice of cheese in the center. Use a spatula to fold the sides of the egg over the cheese until you have a square with the cheese covered in the middle. Slide the egg onto a biscuit. Top with a few slices of steak and the top biscuit half.

5. Repeat with the rest of the eggs, biscuits, and steak.

6. Serve immediately.

Tips & Tricks

• Let the cooked steak rest on a cutting board for five to ten minutes before slicing so the juices stay in the meat.
• Slice the beef across the grain into very thin strips so the sandwich bites easily without pulling whole pieces out.

Variations

• Swap cheddar for provolone or Swiss cheese if you prefer a milder taste.
• Use warm English muffins or toasted brioche rolls instead of buttermilk biscuits.

How to Store Steak, Egg, And Cheese Breakfast Sandwich

Frequently Asked Questions

Steak, Egg, and Cheese Breakfast Sandwich

Make hearty steak, egg, and cheese breakfast sandwiches with juicy seared ribeye, folded egg pockets melted over cheddar, and buttery split biscuits.

10 minPrep time15 minCook time30 minTotal4Servings

Print RecipePin Recipe

Ingredients

• 1 lb rib eye steak
• 2 tablespoons McCormick® Grill Mates Montreal Steak Seasoning
• 4 large eggs
• 2 teaspoons water (divided)
• 1 teaspoon salt (divided)
• 1 teaspoon black pepper (divided)
• 4 teaspoons butter (divided)
• 4 slices cheddar cheese
• 4 biscuits (split in half)

Instructions

1. 1Generously the season steak on both sides with the McCormick Grill Mates Montreal Steak Seasoning . Press the seasoning into the meat.
2. 2Heat a greased cast-iron skillet over high heat. When hot, add the steak. Sear on both sides, about 3-4 minutes per side, until meat is cooked to desired temperature. Let steak rest for 5-10 minutes, then slice thinly against the grain.
3. 3While the steak is resting, prepare the eggs. Whisk 1 egg with ½ teaspoon water, ¼ teaspoon salt, and ¼ teaspoon black pepper. (This step will be repeated with each of the 4 eggs).
4. 4Heat a nonstick skillet over low heat. Melt 1 teaspoon of butter in the pan. Pour in the beaten egg and tilt the pan so the egg coats the pan in an even layer. Place 1 slice of cheese in the center. Use a spatula to fold the sides of the egg over the cheese until you have a square with the cheese covered in the middle. Slide the egg onto a biscuit. Top with a few slices of steak and the top biscuit half.
5. 5Repeat with the rest of the eggs, biscuits, and steak.
6. 6Serve immediately.

Cook's note: For **base recipe** scaling, double the steak and egg quantities when serving eight. For **leftovers**, wrap individual sandwiches without sauce so the biscuits stay dry.

Servings: 4

Cuisine: American

Course: Breakfast

RecipesCooker10 minutes15 minutes30 minutes

Written by Priya Raman
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.