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Breakfast Cheesesteak

August 15, 2020 by Nicole Collins

Do you guys love any foods conditionally?

I know I sure do.

For example, I only like lemon in sweet dishes. If you want a savory dish to taste like lemon, forget about it.

Now, there are plenty of foods that I’ll eat any time, any place. My love for them runs so deep that I’ll eat them in the most unheard of situations, if necessary.

Peanut butter definitely falls on that list. Did I ever tell you about that time that i tried peanut butter avocado toast?

I thought mayonnaise and eggs fell on that list too. But while working through today’s recipe, I realized that it didn’t.

I love mayo. I’ll put it on everything. I even use it straight up as a dip more often than I should probably admit. I also love eggs. I love egg salad (which I make with mayo). When I was growing up, I used to dip my hard boiled Easter eggs straight into some mayo. I love everything about both of them.

BUT, I have NEVER liked mayo on an egg breakfast sandwich.

Someone explain that to me!

So, that proposed a real dilemma for today’s meal. I NEED mayo on half of our sandwich, but I DESPISE it on the other half. It’s quite the conundrum!

In true Libra fashion, I compromised (kinda) and came up with the perfect solution.

And now I can tell you that today, we’re making Breakfast Cheesesteaks!

Here, let me help you pick your jaw up off of the ground.

First, let’s finish the mayo conversation. I went back and forth for days about if I should add mayo to this sandwich. I even phoned a friend to ask for advice, and she gave me her standard “try it both ways and see what you like” answer. BTW, that is so not helpful! In the end, I decided there was soooooo much goodness being loaded up in this sandwich that there’s room for everyone here. So, the mayo component of the meal is only going on the cheesesteak side of the sandwich. No egg will be touched! Oh, and to make this sammie even more breakfasty, I mixed some everything bagel seasoning into the mayo.


As far as our other sandwich components, we’re keeping the cheesesteak part pretty traditional. You’ve seen cheesesteak a few different ways from me here at The Yummy Muffin, and today’s shaved meat mix is really no different. I did switch things up a little by adding a whole veggie component that you don’t usually see with me. I never order peppers or mushrooms on a deli cheesesteak, but I’ll eat both in breakfast situations. Since they are common cheesesteak ingredients, it just felt right to invite the whole gang to the party. So, there’s a whole layer of perfectly caramelized onions, red bell peppers, and baby bella mushrooms happening in this sandwich.

To assemble, we’re going to layer one of everything on a big ol’ sub roll. Some of you may know it as a hoagie roll. But whatever you call it, just don’t call it late for dinner! ( I couldn’t help myself!) Anyways, here’s how this stacks up…roll, everything mayo, tomato, shredded lettuce, veggie mix, shaved beef, melty American cheese, then a pile of softly scrambled eggs. And notice the cheese goes between the meat and eggs, so that both get to experience the cheesy goodness.

This sammie is a lot. It’s a whole lot of protein. It’s a whole lot of layers. And, it’s a whole lot of heaven, let me tell you. We’re really not getting crazy with flavor profiles here either. So, we really get to appreciate the organic flavors of each layer. We’re taking something classic, and bumping it up a notch to the next level.

And in case you were wondering, the mayo was absolutely the right move. Plus, it was far enough away from the egg that I wasn’t the littlest bit offended!

Now that we’re all covered in drool by thinking about this dream sandwich, let’s just get to and whip up a couple, shall we?

Enjoy, and let’s eat!


Breakfast Cheesesteak

Serves: 4 Print


For the Veggie Mix:

  • 1 tbsp unsalted butter

  • 4 oz baby bella mushrooms, chopped

  • ½ cup red bell pepper, thinly sliced

  • 1 onion, thinly sliced

  • salt and pepper, to taste

For the Shaved Beef:

  • 1 tbsp unsalted butter

  • 1 lb shaved ribeye beef

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 tbsp worcestershire sauce

For the Eggs:

  • 1 tbsp unsalted butter

  • 4 eggs

  • ½ tbsp heavy cream

  • ¼ tsp salt

  • 1/8 tsp pepper

To Serve:

  • ¼ cup mayonnaise

  • ¾ tsp everything bagel seasoning

  • 4 sub/hoagie rolls

  • 1 cup shredded lettuce

  • 2 roma tomatoes, thinly sliced

  • 4 slices American cheese


  1. Make the Everything Mayo: In a small mixing bowl, combine mayonnaise and everything bagel seasoning. Set aside.

  2. Make the Veggies: Melt 1 tbsp butter in a large non stick skillet over medium heat. Add mushrooms, onions, pepper, and a pinch of salt and pepper. Stir to combine. Saute for 18-20 mins until the veggies start to caramelize and deepen in color, stirring occasionally. Transfer veggies to a plate, and return skillet to the heat.

  3. Make the Shaved Beef: Add 1 tbsp butter to the skillet, and leave the temperature at medium heat. Add beef, ½ tsp salt, ¼ tsp pepper, and worcestershire sauce. Stir to combine, and cook until beef is no longer pink. Transfer beef to a plate, and wipe down the skillet.

  4. Make the Eggs: Add eggs, heavy cream, ¼ tsp salt, and 1/8 tsp pepper to a mixing bowl. Whisk well to break up the egg. Return the skillet to the stovetop over medium heat, and melt 1 tbsp butter in the pan. When the butter starts to foam, add egg mixture. Use a spatula to constantly move the eggs around the pan until they start to set, pushing the eggs in towards the center from the sides. Once the eggs are almost completely set and look just a little bit wet, remove from heat.

  5. Assemble the Sandwich: Preheat oven to 400 degrees. Split open each roll, and place on a baking sheet. Schmear mayonnaise over the bottom of each roll. Top with tomatoes, lettuce, veggie mix, beef, and a slice of American cheese. Place in the oven for 4-5 mins until the cheese is melted and the rolls start to toast slightly. Remove from oven, and add scrambled eggs on top of the cheese. Serve!

Recipe notes:

*I like to have my sandwiches assembled before I start the eggs, so the sandwich can be toasting in the oven while the eggs cook. Then, the eggs can go on the sandwich piping hot.

*There's a lot happening in this sandwich. Don't like a layer? Leave it out! Use the cheesesteak fillings you like.

*You can find shaved beef in the meat section of most grocery stores these days.

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