Servings: 12
Ingredients and Directions
- Blue Cheese Spread
Directions
Beat all ingredients together until smooth. Chill.
Ingredients
- 8 oz. (1 ½ cups) blue cheese crumbles
- 6 oz. softened cream cheese
- 1/4 cup sour cream
- 1/2 tsp. Kosher salt
- Freshly ground black pepper, to taste
- Sauteed Mushrooms
Directions
Melt 1 ounce butter in large sauté pan.
Add shallots and mushrooms, season with salt and pepper.
Cook until mushrooms have softened. Keep warm.
Ingredients
- 1 oz. butter
- 1 tbsp. shallots
- 12 oz. assorted mushrooms (buttons, creminis, and portobellos)
- Salt and pepper, to taste
- Steak Strips
Directions
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 nonstick 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.
Ingredients
- Butter, for sautéing
- 2 lb. beef top sirloin steak, cut in thin strips
- 12 large eggs
- 2 half sheets of Asiago cheese focaccia, each cut into 12 squares
- Sandwich Assembly
Directions
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.
NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).
Yield: 12 sandwiches
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.