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Grilled Steak and Egg Sandwich

  • Difficulty Easy
  • Time 30 minutes
Grilled Steak and Eggs Sandwich


  • 1 loaf French bread or other soft and spongy bread. 
  • 1 large onion cut in rings
  • 2 – 12oz ribeye 
  • 1 pound shredded cheese
  • 1 dozen eggs
  • Spiceology Salt Pepper Garlic Blend
  • Spiceology Jalapeño Salt
  • 1/2 stick melted butter for brushing bread
  • 1/2 stick melted butter to scramble eggs
  • Bourgeois Mustard sauce (sub out mustard sauce product of your choosing)


  1. Split your French bread in half keeping it on a hinge and scoop out excess white from the center. 
  2. Season steaks with Spiceology SPG.
  3. Grill steaks over high heat until medium-rare. Once cooked to temperature remove from heat and allow to rest for at least 10 minutes.
  4. In a cast-iron skillet, melt the 1/2 stick of butter until it becomes golden brown. 
  5. Add eggs, 1/2lb of shredded cheese, and Spiceology jalapeño salt. Scramble eggs over the fire until they reach a soft scramble. Remove from heat.
  6. Grill onions over the fire until they soften and get well browned
  7. For the sandwich assembly, spread the remainder of the cheese through the split loaf, and disperse the onions across the bread as well. 
  8. Pile Steak throughout the sandwich.
  9. Spread eggs over the steak. 
  10. Drizzle with mustard sauce
  11. Carefully close the sandwich and place it over the fire to begin to slowly toast the outside and brush melted butter over the top being careful not to burn. 
  12. Once evenly toasted, remove from the grill and cut handheld pieces for you and your crew.
Grilled Steak and Eggs Sandwich

Used in this Recipe


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Jalapeño Salt


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