Steakhouse Inspired Frittata: Steak and Potato Frittata Recipe

Looking for a steak and egg recipe with a twist?  Try our steakhouse inspired frittata recipe with steak, potatoes, vegetables, and bleu cheese.  For a tangy twist--we even garnish with a bit of steak sauce.  This steak and potato recipe comes together in minutes for a hearty breakfast, brunch or dinner meal. 

Ingredients for a Steak and Potato Frittata

2 tsp. Extra Virgin Olive Oil
1 Tbsp. Butter
½ c. Red Onion, finely chopped
1 c. Broccoli, trimmed and chopped into bite sized pieces
2 c. Potatoes, either peeled and finely cubed or frozen cubed hashbrowns
1 Clove Garlic, Minced
1 Tbsp. Bleu Cheese, Crumbled
Blackened Spice I use a couple of tablespoons of my spice mix when I make this recipe.
6 oz. Steak, Sliced and chopped into bite sized chunks
5 Eggs, lightly beaten
¼ c. Skim Milk
¼ tsp. Black Pepper, Freshly Ground
Topping Suggestions:  A-1 Steak Sauce

Instructions for a Steak and Potato Frittata.

Preheat oven and prepare a skillet. Preheat oven to 350°F. If you will be using a 10-12 inch skillet with a rubber handle—wrap it with foil to protect it because the frittata finishes baking in the oven.

Saute the vegetables. Heat the butter and olive oil in a 10-12 inch skillet until hot—but, not smoking. Add the onions, broccoli, and potatoes to the hot oils and cook until the onion is translucent and the broccoli is crisp-tender. Add the garlic and sauté for a minute more. Press firmly into the bottom of the skillet.

Grill the steak. Liberally coat the steak pieces in a blackened spice mixture.  Grill or pan pry for 2-3 minutes or steak is slightly pink.

Build the frittata.  Add the steak to the potato mixture.  Top the steak and potatoes with Bleu Cheese.  In a small mixing bowl, combine the eggs, pepper and milk. Add the egg mixture immediately to the steak and potato filling---taking care to pour all the way around the pan to disperse the egg. Return the frittata pan to medium heat and continue to cook the frittata until the egg is nearly set.

Finish baking the frittata.  Set the skillet into the preheated over for 8-10 minutes or until the top of the egg dish is completely set.

Garnish and serve. Slice the frittata into wedges and top with a few dashes of your favorite steak sauce.  We use A-1 Steak Sauce.  Serve with thick, buttered toast (or even Texas Toast garlic bread) and fresh fruit salad.

Post a Comment


  1. This sounds really yummy!

    Thanks for sharing at Raising Imperfection,

  2. I'm already following you, and am visiting from the Imperfection hop too. The recipe looks nice and hearty, perfect for the cool Fall weather!

  3. You lost me with the bleu cheese so I'll just substitute hhmm...ghouda?

    Thank you for linking up your favorite post to Raising Imperfection Sunday Link Up! Remember to stop back Friday to see if you were featured!


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