Philly Cheesesteak Breakfast Skillet with Poached Eggs

Philly Cheesesteak Breakfast Skillet with Poached Eggs ingredients

• 1 lb sirloin or ribeye steak, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup provolone or cheddar cheese, shredded
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 large eggs
• 1 tbsp white vinegar
• 2 tbsp fresh parsley, chopped

How to make Philly Cheesesteak Breakfast Skillet with Poached Eggs

1. Pat the thinly sliced steak dry with paper towels and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced onions, bell peppers, and mushrooms to the hot skillet.
3. Sauté the vegetables for 7-9 minutes, stirring occasionally, until they are tender and lightly browned. Stir in the 2 minced garlic cloves during the last minute of cooking until fragrant.
4. Remove the sautéed vegetables from the skillet and set them aside in a bowl.
5. Add the remaining 1 tablespoon of olive oil to the same skillet and increase the heat to high. Once shimmering, add the seasoned steak in a single layer if possible, cooking in batches if necessary.
6. Sear the steak for 2-3 minutes per side, until browned and cooked to your desired doneness. The steak should cook quickly due to its thin slicing.
7. Return the cooked vegetables to the skillet with the steak, tossing gently to combine. Reduce the heat to low.
8. Sprinkle the 1 cup of shredded provolone or cheddar cheese evenly over the steak and vegetable mixture. Cover the skillet with a lid or aluminum foil and let it sit for 2-3 minutes, allowing the cheese to melt fully and become gooey.
9. While the cheese melts, bring a separate pot of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water. Carefully crack each of the 4 large eggs into individual small bowls or ramekins.
10. Gently slide each egg into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set and the yolks are still runny. Use a slotted spoon to carefully remove the poached eggs and drain excess water.
11. Remove the skillet from the heat. Carefully place one poached egg on top of each serving of the cheesesteak mixture. Garnish generously with 2 tablespoons of chopped fresh parsley.
12. Serve immediately, ensuring each plate gets a hearty portion of the cheesy steak and vegetables topped with a perfectly poached egg.

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