This Cheddar Steak Egg & Cheese Biscuit Sandwich is the perfect breakfast sandwich to start your day or the perfect breakfast for dinner option. A mouthwatering country-fried steak on a freshly baked, scratch-made biscuit topped with a crispy fried runny egg and spicy caramelized onion.
Cheddar Steak Egg & Cheese Biscuit Sandwich
CHEDDAR STEAK EGG & CHEESE BISCUIT SANDWICH
- 4 Cube Steak
- 1/2 Teaspoon Cayenne Pepper
- 3 Teaspoon Smoked Paprika
- 1 Cup All-Purpose Flour
- 1/4 Cup Oil (canola, vegetable peanut oil)
- 1 Tablespoon Butter
- 2 Large Onion Thinly sliced
- 2 Tablespoon Butter
- 1 Tablespoon Oil
- 1/4 Crushed red pepper flakes
- 1 pinch Sugar
- 1 Pinch Salt
- 4 Extra Large Eggs
- 1/4 Cup Oil
- salt and pepper
- Heat Butter and Oil in a large saucepan over medium until melted and sizzling. Add Onions to butter. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes. Add salt and crushed red pepper. Reduce heat to medium-low and continue to cook onions. Stir every few minutes to prevent them from sticking- the trick is to not over stir it so that it browns but also not to leave it too long because it will burn. Cook for about 15–20 minutes when the onions are brown and almost melting away.
- Sprinkle both sides of the steak with salt and pepper. Mix together the flour, a pinch of salt and pepper, cayenne, and paprika. Turn to coat. Heat the oil in a large skillet over medium heat. Add the butter. Carefully place the steaks in the oil. Cook the meat in small batches, until the edges start to look golden brown, about 3-4 minutes each side. Check for the desired doneness. Remove the steak from pan and place on a paper towel-lined plate and keep them warm by covering lightly sheet of foil. Repeat until all the meat is cooked.
- Preheat oven to 425.Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut frozen butter into cubes and add to flour, then pulse 6 or 7 times until it looks like a loose crumble. Place the dough back in the bowl, Stir in Cheddar and scallions. Then add buttermilk and stir with a spatula until it forms a rough ball (don’t worry if it is a little sticky). This Cheddar Scallion Biscuits Recipe makes the most tender, delicious, fluffy and cheesy biscuits. It is currently raining cats and dogs in Florida and these made the perfect addition to any soup or stew. Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times. Gently roll out the dough once more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits. Place biscuits on a baking sheet and place in oven. Make sure they're touching. Bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8. Brush on the melted butter and enjoy!
NOTE: If you don't have a food processor, you can cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.
- Over a high flame, Add oil and let it heat until it just begins to almost smoke. Add your egg, reduce the heat to medium-high. Watch out for popping oil. It will start to get brown around the edges. Carefully- Spoon some of the oil over the egg. Let it cook until the white looks fully opaque, another minute. Remove from the heat. Shimmy a thin metal spatula under the egg, gently loosening any stuck parts. Place on paper- towel lined plate.
Good idea for breakfast! Thank you
- Miami Food Network -
Flow of recipe:
Make the biscuits. Turn off the oven.
Start on the Onions. when the onions are on low- start frying the steaks.
Fry the Steaks and place the finished steaks in the now warm oven- while you finish frying the other steaks.
Use a fork to open biscuit between layers. Place Steak then egg topped with cheese and onions.