Open Faced Steak, Egg, & Gorgonzola Herb Butter Breakfast Sandwich Recipe

Leftover steak is one of my favorite weekend breakfast or brunch ingredients.  I have featured Steak and Egg Breakfast Bowls, Steak & Potato Frittatas , a simple Steak & Spinach Scramble to name a few of our leftover creations.  Our newest favorite steak & egg breakfast combination is this Open Faced Steak, Egg & Gorgonzola Herb Butter Breakfast Sandwich.

The herbed, gorgonzola butter should be made ahead and frozen or refrigerated.  While the name sounds difficult and time consuming, using made ahead herb butter and leftover steak makes it super simple to add a lot of flavor to a quick and easy breakfast.

Ingredients for our Steak, Egg & Gorgonzola Herb Butter Breakfast Sandwich
Serves 4
8-10 oz. Grilled Strip or Sirloin Steak, Seasoned with Grill Seasoning & Sliced
4 Eggs
2 tsp. Cooking Oil or Coconut Oil
2 English Muffins, Split
2 Thin Slices (About 3/4 Tbsp.) Gorgonzola Herb Butter (Recipe Below)
Gorgonzola Herb Butter Ingredients
(My favorite Herbed Gorgonzola Butter is this variation of the Kansas City Steak Herbed Gorgonzola Butter Recipe

1 Stick Unsalted Butter, Softened and Cubed
1/3 c. Fresh Parsley
1 tsp. Fresh Thyme Leaves
3 Tbsp. Green Onions or Chives, Sliced
3 oz. Gorgonzola (I use Sartori Dolcina Gorgonzola)
Sea Salt (a dash or two)
1/4 tsp. Black Pepper

Instructions for our Steak, Egg & Gorgonzola Herb Butter Breakfast Sandwich
Prepare the Gorgonzola Herb Butter.  Chop the parsley and thyme finely in a food processor. Cube the butter, add it to the food processor and process until smooth. Add the gorgonzola cheese, chives or green onion, salt and pepper.

Puree until well blended. Shape the herbed butter into a log on wax paper.  Wrap paper over the butter, twist the ends together and refrigerate for at least two hours.

Note:  I like to make it a few days ahead and for use over the weekend.  It's a soft cheese--so it won't last incredibly long--but, it generally keeps well for several days.  I have also frozen if for use from one weekend to another.  Freezing cheese isn't always recommended as it may change the texture and flavor--but, I've not noticed any issues in the flavor of this butter when frozen for a couple of weeks.

Cook the Eggs, Warm the Steak and Muffins.  For this recipe, I like to grill or fry a solid egg.  My husband prefers a slightly running yolk--and it works just as well for an open faced, knife & fork sandwich.  Melt or heat the oil in a frying pan or on a griddle.  Fry the eggs on both sides until yolk becomes solid--or the egg whites are set--depending on your preference.  

While the eggs are frying, warm the steak slightly in the pan or on the griddle.  Toast or griddle warm the English muffin halves.

Build the Open Faced Steak, Egg & Gorgonzola Herb Butter Breakfast SandwichTop each muffin half with an egg, warm steak slices and 1-2 thin slices of the Gorgonzola Herb Butter.  The butter should melt slightly over the warm sandwich.

Serve.  Serve with a knife & fork along with fresh fruit.

Disclaimer:  While this is not a sponsored post, it may contain affiliate linking from which we may earn slight compensation.  All opinions are our own--and we only link to items that we personally enjoy, use, and may benefit our readers.


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  1. You had my attention with Gorgonzola Herb Butter. I love herb butters, especially sitting on top of steak. This would make an excellent breakfast for dinner!
    Thanks you for sharing with See Ya in the Gumbo this week.



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