Philly Cheesesteak Breakfast Bagel Sandwich
Steak and eggs make this Philly cheesesteak breakfast bagel sandwich hearty, but the cheese and sautéed veggies make it irresistible!
Servings: 2 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced bell pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ pound thinly sliced ribeye or other thinly sliced steak cut across the grain.
- 5 slices American Cheese or Cooper Sharp
- 2 eggs
For the aioli:
- ½ cup mayonnaise
- 1 teaspoon chopped Calabrian chilis in oil drained
- 1 garlic clove
- 2 Bagels sliced in half
Instructions
- Make the aioli by adding the mayonnaise, chilis, garlic, salt and pepper to the bowl of a food processor or blender. Blend until smooth. Chill until ready to use.
- Heat the olive oil in a large skillet over medium heat.
- Add the onions to the pan and cook for 4-5 minutes until translucent and beginning to turn golden brown.
- Add the bell peppers and continue to cook until softened.
- Transfer the peppers and onions to a bowl.
- Add the steak to the pan. Cook until brown and no longer pink, approximately 4-5 minutes.
- Drain the fat off the pan and return to the heat.
- Stir the peppers and onions into the steak.
- Turn off the heat. Arrange the cheese slices in a single layer over the steak and allow to melt, approximately 1 minute.
- Spread the aioli on the cut sides of the bagel and divide the steak mixture between the two bagels.
- Crack the eggs into the skillet and break the yolk on each. Season with salt and pepper. Cook for 2-3 minutes or until desired doneness.
- Add the eggs to each sandwich and top with the remaining bagel half.
- Cut the bagels in half and serve immediately.
Nutrition
Calories: 1398kcal | Carbohydrates: 71g | Protein: 63g | Fat: 96g | Saturated Fat: 29g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 343mg | Sodium: 2242mg | Potassium: 995mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3155IU | Vitamin C: 105mg | Calcium: 637mg | Iron: 6mg