A tender, flaky biscuit is filled with Outside Round Flat that has been cut into Philly-style steak slices and cooked with a delicious sausage-inspired spice blend. The steak is topped with Cheddar cheese and a freshly cooked egg for a hearty and high-protein breakfast sandwich to start the day.
Ingredients
Here are the following ingredients:
Smoky Mayo
- ½ cup (125 mL) mayonnaise
- ½ cup (125 mL) smoky barbecue sauce
Breakfast Sausage Spice Blend
- 2 tbsp (30 mL) brown sugar
- 4 tsp (20 mL) ground sage
- 2 tsp (10 mL) kosher salt
- 1 tsp (5 mL) freshly ground black pepper
- ¼ tsp (1 mL) ground allspice
- ¼ tsp (1 mL) red chili flakes
Service
- 1 cup (250 mL) canola oil, divided
- 2 lb (1 kg) Outside Round Flat (Philly-Style Steak Slices)
- 16 large eggs
- 16 prepared buttermilk biscuits (4 inch/8 cm), split and lightly toasted
- 16 slices Cheddar cheese, about 1 lb (500 g)
Preparation
- Smoky Mayo: Stir mayonnaise with barbecue sauce. Cover and refrigerate.
- Breakfast Sausage Spice Blend: Mix brown sugar, sage, salt, pepper, allspice and red pepper flakes. Cover and store at room temperature.
Service
- Heat 1½ tsp (7 mL) oil in skillet set over medium-high heat. Cook 2 oz (60 g) beef with ¾ tsp (4 mL) Breakfast Sausage Spice Blend, breaking up with a metal spatula, until lightly browned and just cooked through.
- Heat 1½ tsp (7 mL) oil in small nonstick skillet or flat top. Fry 1 egg to preferred doneness.
- Spread 1 tbsp (15 mL) Smoky Mayo evenly over cut sides of biscuit. Arrange beef, cheese and egg on bottom half. Cap with top half.
Chef's Tip
Alternatively, cook all the beef in advance and assemble sandwiches with a fully cooked egg or scrambled eggs and wrap for a grab-and-go option. Substitute biscuit with English muffin, bagel or soft roll. Serve as a combo with a hashbrown or baked good and coffee.
Beef Cuts
Hip (Round)
Outside Round Flat
