Teresa's Recipes
Philly Cheesesteak Eggs Benedict
This dish is a gastronomic fusion of two beloved classics - the hearty Philly Cheesesteak and the luxurious Eggs Benedict. Savor the savory, tender steak paired with the sweet caramelized onions and crisp bell peppers, all topped with a perfectly poached egg and draped in a creamy, tangy homemade hollandaise sauce. This reinvention of the traditional Eggs Benedict is sure to transform your breakfast or brunch into a truly special occasion.
Ingredients
- 1/2 pound, thinly sliced Steak
- 1, thinly sliced Onions
- 1, thinly sliced Green bell pepper
- 4 slices Provolone cheese
- 4, for poaching Eggs
- 2, split and toasted English muffins
- To taste Salt and pepper
- 2 tablespoons Butter
- For the Hollandaise Sauce
- 3 Egg yolks
- 1 tablespoon Lemon juice
- 1/2 cup, melted and warm Unsalted butter
- Pinch Cayenne pepper
- To taste Salt
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Brunch
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 570
- Fat: 40g
- Carbs: 20g
- Protein: 30g
- Sodium: 850mg
- Sugar: 4g
Instructions
- 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.
- 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.
- Poach the eggs in a pot of simmering water until the whites are set but the yolks are still runny, about 3-4 minutes.
- 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.
- Broil the muffins for a few minutes until the cheese is melted and bubbly.
- Top each muffin with a poached egg and drizzle generously with the hollandaise sauce. Serve immediately.
Tips
- For a vegetarian version, replace the steak with portobello mushrooms.
- Use a microwave or a double boiler to keep the hollandaise sauce warm if not serving immediately.