Ingredients
Blue Cheese Spread
| blue cheese crumbles |
8 oz. (1 ½ cups)
|
| softened cream cheese |
6 oz.
|
| sour cream |
1/4 cup
|
| Kosher salt |
1/2 tsp.
|
| Freshly ground black pepper, to taste |
Sauteed Mushrooms
| butter |
1 oz.
|
| shallots |
1 tbsp.
|
| assorted mushrooms (buttons, creminis, and portobellos) |
12 oz.
|
| Salt and pepper, to taste |
Steak Strips
| Butter, for sautéing | |
| beef top sirloin steak, cut in thin strips |
2 lb.
|
| large eggs |
12
|
| half sheets of Asiago cheese focaccia, each cut into 12 squares |
2
|
Directions
Blue Cheese Spread
- BEAT all ingredients together until smooth. CHILL.
Sauteed Mushrooms
- MELT 1 ounce butter in large sauté pan.
- ADD shallots and mushrooms, SEASON with salt and pepper.
- COOK until mushrooms have softened. KEEP warm.
Steak Strips
For each serving:
- HEAT butter in sauté pan over medium-high heat.
- SEAR 2 ½ ounces sirloin steak strips, SEASON with salt and pepper, and SAUTÉ until thoroughly cooked. KEEP warm.
- For each sandwich, COOK one large egg over medium heat in a spray-coated nonstick pan until white is set and yolk begins to thicken but is not hard.
- FLIP OVER and COOK briefly on other side for additional firmness.
Sandwich Assembly
- SPLIT focaccia and GRILL the cut sides until warm.
- COVER bottom slice with 3 tablespoons of blue cheese spread.
- TOP with 2 tablespoons sautéed mushrooms, steak strips, and fried egg.
- COVER with focaccia top. SERVE immediately.
- NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).