This breakfast is incredibly versatile and customizable. You can cook the steak to your preferred doneness, add cheese to the eggs, or spice up the potatoes with paprika or garlic powder. It’s a great meal for weekends, special mornings, or anytime you want something comforting and satisfying. Served hot and fresh, this steak and eggs plate delivers a perfect balance of protein, texture, and flavor that never goes out of style.
Ingredients
2 beef steaks (ribeye, strip, or sirloin)
6 large eggs
3 tbsp milk or cream
Salt and black pepper to taste
2–3 medium potatoes, diced
½ green bell pepper, chopped
½ red bell pepper, chopped
½ onion, chopped
2 tbsp olive oil
2 tbsp butter
Optional: paprika or garlic powder
Instructions
Remove steaks from the refrigerator 20–30 minutes before cooking and season with salt and pepper.
Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear steaks 3–4 minutes per side, or to desired doneness. Remove and let rest.
In the same skillet, add remaining olive oil and cook potatoes, peppers, and onion until golden and tender. Season to taste and set aside.
Whisk eggs with milk, salt, and pepper. Melt butter in a pan over low heat, add eggs, and gently stir until soft and fluffy.
Serve the steak hot alongside scrambled eggs and home-fried potatoes.