Categories: Breakfast
Ingredients
- 2 tbsp. olive oil, plus more for drizzling
- 2 red Italian frying peppers, seeded and thinly sliced
- Salt and pepper
- Handful of fresh basil, thinly sliced
- 1 large onion, chopped
- 4 thick slices beefsteak tomato
- 1 lb. very thinly sliced boneless rib eye steak
- 4 large eggs
- 4 soft round Italian rolls or plain Kaiser rolls, split
- 8 slices provolone
- 1 cup drained giardiniera, finely chopped
Directions
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In a small skillet, heat 1 tbsp. oil over medium. Add the peppers. Cook, stirring often, until tender, about 10 minutes; season with salt and pepper. Stir in the basil. Transfer to a bowl.
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In the same skillet, heat the remaining 1 tbsp. oil over medium. Add the onion. Cook, stirring occasionally, until tender and light caramel in color, 15-20 minutes. Add 1/2 cup water; let it absorb into the onion, about 2 minutes. Remove from heat.
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Heat a large cast-iron skillet or griddle pan over medium-high. Season the tomato slices; cook until browned in spots, about 1 minute per side. Transfer to a plate.
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Increase heat to high. Add a thin drizzle of oil all over the skillet. Working in batches, add the meat. Toss until browned and crisp, about 3 minutes; season the steak.
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In a nonstick skillet, heat a drizzle of oil over medium. Crack in the eggs and cook until fried or over easy, 3-4 minutes.
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Build sandwiches with the roll bottoms, provolone, onion, tomato, pepper mixture, steak, eggs, giardiniera, and roll tops.