contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Steak and Eggs

Patricia Reitz

SteakAndEggs.ButterYum

We had a couple of steaks leftover from dinner one night so I made Steak and Eggs for lunch the next day.  It's a really wonderful combination that makes a very hearty meal.  Here's how I made it. 

First you'll need to grab your leftover steak from the fridge.  We're going to use both the steak and any drippings that have accumulated in the storage container so be sure to save them.

Slice a couple of small to medium sized onions into 1/4-inch rings.  Saute them with a pat of butter and a sprinkling of salt over medium-low heat for a few minutes.  

When the onions are translucent and start to caramelize, turn the heat all the way down to low and cover the pan.   Cook covered, stirring occasionally, for 20-30 minutes until the onions are a lovely golden brown color. 

Stir in the steak drippings from the storage container.  If you don't have enough drippings, add a splash of water.

Mmmmmmm.

Now slice that leftover steak into thin strips.

Add the steak to the onions.  Stir it all together and continue cooking until the steaks strips are heated through.  Remove from heat and reserve until needed.

Time to scramble some eggs.  When I have a lot of eggs to scramble, I like to beat them in a jar.  Less sloshing and spillage than when I use a bowl.  

Okay, heat a little butter and olive oil in a nonstick skillet. Incidentally, Swiss Diamond is hands down my favorite nonstick cookware for making eggs.  And I've tried all the high end brands.  

I'm jazzing my scrambled eggs up with a little cheese and chives.  If I had mushrooms or bell peppers, I would have tossed them in too.  Don't forget to season with salt and pepper. 

How do you like your scrambled eggs?  One of my kids likes them wet and creamy; another likes them bone dry.  The hubs and I like them somewhere in the middle. 

Take note of how well the eggs release from that Swiss Diamond pan - it's the most used nonstick pan in my kitchen.  We've used it 5 or 6 days a week for more than 2 years and it's awesome.  I use it, my husband uses it, my teenagers use it, and it performs perfectly every single time.  Love, love, love this pan.  My only regert is that I didn't purchase a bigger one.     

Oh, back to lunch.  Divvy the eggs up onto serving plates and top with the steak and onion mixture.  Prepare for the family to devour every bite.  Enjoy! 

Steak and Eggs for Two

Printable Recipe

Ingredients

  • 1 leftover NY strip steak, sliced thin
  • 2 medium onions, sliced 1/4-inch thick
  • 1 tablespoon butter
  • 5 large eggs
  • kosher salt and ground black pepper to taste
  • 1/4 cup shredded cheddar cheese
  • chopped chives or scallions

Directions 

  1. Saute sliced onions in a tablespoon of butter with a sprinkling of salt over medium-low heat for a few minutes until they start to caramelize.
  2. Cover with lid and lower heat; continue cooking for 20-30 minutes, stirring occasionally, until the onions are light golden brown.
  3. Add any reserved drippings from the leftover steak.
  4. Stir in sliced steak and heat through; remove from heat and set aside.
  5. In a clean nonstick skillet, heat a pat of butter and a little olive oil.  
  6. Scramble the eggs in the skillet; season with salt and pepper.  
  7. Just before the eggs are done to your liking, stir in the cheddar cheese and chipped chives or scallions.
  8. Top eggs with reserved steak and onion mixture.