Grilled Steak and Egg Pockets. Popular grilled steak and eggs of Good Quality and at Affordable Prices You can Buy on AliExpress. Grilled Eggs: Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper).
Garnish with chopped chives and bernaise sauce, if using.
Place the steaks on the grill and sear for two to three minutes.
Carefully open the dome and flip the steaks onto a new section of the grid.
You can cook Grilled Steak and Egg Pockets using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Grilled Steak and Egg Pockets
- You need 1-1/2 cup of leftover grilled steak.
- You need 2/3 cup of diced onion.
- It's 2 of large eggs.
- It's 5 of medium sized tortillas 6 inch.
- Prepare To taste of salt and pepper.
- Prepare 1/4 cup of hot sauce your favorite I used Crystal's hot sauce.
- It's 2 tablespoons of butter.
- It's As needed of mayonnaise to dip in optional.
Completely shut down the EGG by closing the damper top and draft door. Hot Ham, Egg and Cheese Pockets that are crispy on the bottom and soft on top. Great breakfast or light meal, and not a single dirty dish to wash up! How to make ham, egg cheese pockets.
Grilled Steak and Egg Pockets instructions
- Cube the steak and dice the onion. Melt the butter in a skillet. Sauté the steak and onions in the butter. Season with salt and pepper..
- Cook till done now add the eggs to the steak and onions. Move to a plate. Now add a good amount to each tortilla add the hot sauce..
- Roll them up add to the skillet flap side down. Turn as needed. Browning all around. Then move to a plate as each one is done. Serve I hope you enjoy!!!!.
This is how to assemble it. Firstly pile on some ham, then create a "well" using shredded cheese and. Steak and eggs are a quick and easy protein-packed brunch that feels like a real treat. Prepare the eggs however you want but these buttery sunny side up eggs look great on a plate. Avoid any tough cuts that come from the round, chuck or brisket.