Steakhouse Breakfast


Blue Cheese Spread:

8 ounces (1 ½ cups) blue cheese crumbles

6 ounces cream cheese, softened

¼ cup sour cream

½ teaspoon kosher salt

Freshly ground black pepper to taste

1 ounce butter

1 tablespoon minced shallots

12 ounces sliced assorted mushrooms (buttons, criminis, and portabellas)

Salt and pepper to taste

Butter for sautéing

2 pounds beef top sirloin steak, cut in thin strips

12 large eggs

2 half sheets Asiago cheese focaccia, each cut into 12 squares



Blue Cheese Spread:
Beat all ingredients together until smooth. Chill.

Sautéed Mushrooms:
Melt 1 ounce butter in large sauté pan. Add shallots and mushrooms, season with salt and pepper. Cook until mushrooms have softened. Keep warm.

Steak Strips:
For each serving: Heat butter in sauté pan over medium high heat. Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.

For each sandwich, cook one large egg over medium heat in spray-coated non-stick pan until white is set and yolk begins to thicken, but is not hard. Flip over and cook briefly on other side for additional firmness.

Sandwich Assembly:
Split focaccia and grill the cut sides until warm. Cover bottom slice with 3 tablespoons blue cheese spread. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg. Cover with focaccia top. Serve immediately.

Recipe courtesy of the Mushroom Council