Philly Cheesesteak Eggs Benedict

Ingredients

• Steak (1/2 pound, thinly sliced)
• Onions (1, thinly sliced)
• Green bell pepper (1, thinly sliced)
• Provolone cheese (4 slices)
• Eggs (4, for poaching)
• English muffins (2, split and toasted)
• Salt and pepper (to taste)
• Butter (2 tablespoons)
• For the Hollandaise Sauce ()
• Egg yolks (3)
• Lemon juice (1 tablespoon)
• Unsalted butter (1/2 cup, melted and warm)
• Cayenne pepper (pinch)
• Salt (to taste)

Instructions

1. In a large skillet, melt the butter over medium heat. Add the steak, onions, and bell pepper and cook until the steak is cooked through and the vegetables are tender and caramelized. Season with salt and pepper to taste.
2. While the steak mixture is cooking, start preparing the hollandaise sauce. In a blender, combine the egg yolks and lemon juice and blend until smooth. Slowly add in the warm melted butter while blending until the sauce thickens. Season with cayenne pepper and salt.
3. Poach the eggs in a pot of simmering water until the whites are set but the yolks are still runny, about 3-4 minutes.
4. Place the toasted English muffin halves on a baking sheet. Divide the steak mixture among the muffin halves and top each with a slice of provolone cheese.
5. Broil the muffins for a few minutes until the cheese is melted and bubbly.
6. Top each muffin with a poached egg and drizzle generously with the hollandaise sauce. Serve immediately.