Steak and Egg Philly Cheese with Roasted Garlic Sauce


  1. For the sauce, combine all ingredients in mixing bowl and whisk to combine, season with salt and pepper. Chill until ready to serve.
  2. Cook beef Philly meat on flat top grill or in a sauté pan. When almost cooked through, add roasted pepper and onion mixture and cook to heat through.
  3. Meanwhile heat baguette slightly opened in 350-degree oven for 2-3 minutes.
  4. In separate pan, add butter over medium heat, crack eggs and cook sunny side up until whites are cooked through.
  5. To build sandwich, add some cheese to each bun, portion steak and pepper mixture evenly between the four buns.
  6. Top with some additional cheese and a drizzle of steak sauce.
  7. Add sunny side up eggs, one per sandwich.
  8. Garnish with sliced green onion and enjoy with your favorite side dish.


  • 4 to 5 oz portions Assoluti® Beef Philly Steak, sliced
  • 4 ea Bridor sourdough baguette, sliced
  • 1 1/4 cups Simplot RoastWorks®: Flame-Roasted Pepper & Onion Blend 6/2.5lb
  • 1 1/2 cups Ultimelt® Cheese, American, EZ melt
  • 2 tbsp Nature's Best Dairy® Butter
  • 4 ea Nature's Best Dairy® Egg(s), grade AA, large
  • 2 tbsp Peak Fresh Produce® Onion(s), Green, chopped
  • salt and pepper, to taste
  • 1/4 cup West Creek Whole Egg Mayonnaise
  • 1 tbsp Roland® Dijon Grained Mustard
  • 1 tsp Lea & Perrins® Worcestershire Sauce
  • 1 tsp roasted garlic base