By Protein
Steak & Bagel Sandwich Recipe
Ingredients
- 1 Tbsp. Canola Oil
- 5 Oz. The Original Steak-EZE® BreakAway® Beef Steak, Lightly Marinated, 4 oz
- 1 Ea. Plain Bagel - Sliced & Toasted
- 1 1/2 Oz. Garlic Aioli - Roasted
- 1 Ea. Egg - Cooked & Folded
- 2 Ea. Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon
- 1 Ea. White Cheddar Cheese - Sliced
- 1/4 tsp. Non-Stick Spray
ALTERNATE PRODUCT
- Steak-EZE® Redi Steak® Fully Cooked Seasoned Sliced Beef 4/2.5 LB
Seasoned Original Steak-EZE® BreakAway® Beef Steak and Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon with white cheddar cheese, garlic aioli and a seasoned folded egg served on a toasted bagel.
Directions
- Preheat a flat top grill to 350°F.
- Place oil and frozen The Original Steak-EZE® BreakAway® Beef Steak onto the preheated flat top grill.
- After the portion has cooked through about half its thickness, flip the portion once.
- As the meat slices begin to cook, separate them with a spatula.
- Cooked to an internal temperature of 165°F as measured using a meat thermometer.
- Reserve and keep warm.
- Place the toasted bagel onto a clean worksurface.
- Spread the garlic aioli over one slice of the bagel.
- Place the folded egg, Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon and reserved The Original Steak-EZE® BreakAway® Beef Steak onto the bagel.
- Top with white cheddar cheese and place the remaining half of the toasted bagel on top to close.
- Serve as needed.
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