Not-a-Philly Steak 'n' Egg
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Not-a-Philly Steak 'n' Egg

This sandwich is a riff on Geno’s cheesesteaks in Philly. It has a lot going on, and it’s an all-star Italian-American sandwich.


  • 2 tbsp. olive oil, plus more for drizzling

  • 2 red Italian frying peppers, seeded and thinly sliced

  • Salt and pepper

  • A handful of fresh basil, thinly sliced or torn

  • 1 large onion, chopped

  • 4 thick slices beefsteak tomato

  • 1 lb. very thinly sliced boneless rib eye steak (Ask your butcher for a couple of packages to keep frozen—they defrost fast)

  • 4 large eggs

  • 4 soft round Italian rolls or plain kaiser rolls, split

  • 8 slices provolone

  • 1 cup drained giardiniera, finely chopped


  • Step 1

    In a small skillet, heat 1 tbsp. oil, one turn of the pan, over medium. Add the peppers. Cook, stirring often, until tender, about 10 minutes; season with salt and pepper. Stir in the basil. Transfer to a bowl.

  • Step 2

    In the same skillet, heat the remaining 1 tbsp. oil, one turn of the pan, over medium. Add the onion. Cook, stirring occasionally, until tender and light caramel in color, 15 to 20 minutes. Add 1/2 cup water; let it absorb into the onion, about 2 minutes. Remove from heat.

  • Step 3

    Heat a large cast-iron skillet or griddle pan over medium-high. Season the tomato slices; cook until browned in spots, about 1 minute per side. Transfer to a plate.

  • Step 4

    Increase heat to high. Add a thin drizzle of oil all over the skillet. Working in batches, add the meat (try not to overlap the slices). Toss until browned and crisp, about 3 minutes; season the steak.

  • Step 5

    In a nonstick skillet, heat a drizzle of oil over medium. Crack in the eggs and cook until fried or over easy, 3 to 4 minutes.

  • Step 6

    Build sandwiches with the roll bottoms, provolone, onion, tomato, pepper mixture, steak, eggs, giardiniera, and roll tops.

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