Philly Biergarten Steak & Egg Breakfast Sandwich Recipe

Our classic Philly steak beef sandwich with a breakfast twist. Can you say hello to beer cheese? A hearty steak & egg sandwich with fluffy scrambled eggs, fresh peppers & onions topped with a beer cheese sauce on a pretzel bun featuring Original Philly® Beef Sandwich Slices 4 oz.

Ingredients

SERVING SIZE: 1 Each

Amount	MAIN INGREDIENTS
1/2 Tbsp.	Butter - Salted
2 EA.	Eggs - Large & Scrambled
2 Tbsp.	Olive Oil (Separated)
2 oz.	Red Pepper Slices
2 oz.	Yellow Onion Slices
4 oz.	*Original Philly®* Beef Sandwich Slices, 4 oz.
2 oz.	Beer Cheese Sauce (Sub-Recipe)
1 Tbsp.	Whole Grain Mustard
1 EA.	Pretzel Bun - Toasted

Sub-Recipes Ingredients

Beer Cheese

Yield: 6 OZ.

AMOUNT	MAIN INGREDIENTS
1 Tbsp.	Butter - Salted
1 Tbsp.	All-Purpose Flour
2 oz.	Beer, Stout or Porter
2 oz.	Milk - Whole
4 oz.	Cheddar Cheese - Freshly Grated
1 Tbsp.	Chives - Fresh & Minced

Directions

Step 1: Sauté the peppers and onions in a sauté pan with olive oil until tender. Season with salt and pepper. Set aside.

Step 2.: Cook the Original Philly® Beef Sandwich Slices 4 oz., by adding olive oil to a hot sauté pan and sauté steak slices until brown on one side, about 1 minute.

Step 3: Flip onto other side. Begin separating beef slices (do not over chop) and thoroughly cook to a minimum temperature of 165˚F and all pink color is gone.

Step 4: Mix in the sautéed peppers and onions.

Step 5: Toast the pretzel bun and spread whole grain mustard on the top half.

Step 6: Place the steak and peppers on the bottom half of bun and top it with the beer cheese sauce.

Step 7: Add the scrambled eggs and cover with the top half of the pretzel bun.