Teresa G


This is a delicious, out of the ordinary, treat for breakfast or anytime! Imagine sinking your teeth into a toasted, buttery slider bun with melted mozzarella, savory strips of steak, asparagus spears sauteed in butter, and a softly scrambled egg sprinkled with fresh chives. Oh, man! It is so delicious! Save some of that big steak next time and give this a try. You just might make saving a little steak a regular habit!


☆☆☆☆☆ 0 votes

15 Min
10 Min
Stove Top


  • 1 1/2 oz
    leftover cooked beef steak such as ny strip, sirloin etc... (about the size of 1/2 deck of playing cards)
  • 2 tsp
    butter, divided
  • 1 medium
    slider bun, split horizontally
  • 1 1/2 Tbsp
    shredded mozzarella cheese (fresh, whole milk preferred)
  • 2-3 stalk(s)
    asparagus, trimmed to about 4 inches
  • 1 large
  • pinch
    salt and/or pepper, to taste
  • a pinch



  1. Gather and prep ingredients. Preheat oven, or toaster oven to 450 degrees F.
  2. Slice steak into thin strips; set aside.
  3. Butter each half of bun with 1/2 teaspoon softened butter; place on foil lined toaster oven pan or sheet pan.
  4. Sprinkle each with about 3/4 tablespoon shredded mozzarella cheese.
  5. In a small nonstick skillet, melt butter over medium heat; add asparagus spears; saute until lightly browned and tender, about 3 or 4 minutes.
  6. Add sliced steak to pan with asparagus to just warm. Remove pan from heat.
  7. Place prepared buns in oven until cheese melts, about 2-3 minutes; watch closely to avoid scorching. Turn off oven when done, but keep door closed to retain some heat for later.
  8. When cheese has melted, place steak and asparagus on one of the bun halves, preferably the bottom half of the bun.
  9. Return tray of prepared buns to warm oven while egg cooks..
  10. Use a paper towel to wipe out the used skillet, then add a small dab of butter, if desired. Place skillet over medium heat.
  11. Beat egg in a small bowl or cup, adding a small pinch of salt and/or pepper, to taste.
  12. Pour egg into skillet; stir and cook until thickened, shaping, as you go, into a small, slightly flattened mound that is approximately the size of the bun.
  13. Remove prepared buns from oven; place cooked egg on top of steak and asparagus.
  14. Sprinkle with chives; cover with remaining half of bun, cheese side down. Serve.

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