Cheesesteak Baked Eggs

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prep time 5 minutes
cook time 15 minutes
yield 5 servings


What could a cheesesteak possibly be missing? The answer, as always, is eggs. This conglomeration of sizzling flank steak, onions, and peppers could only be made better by runny yolks and gooey provolone that fill in every nook and cranny of the skillet. Like a classic cheesesteak, it’s best served at any time of day (or night).



  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 2 bell peppers, thinly sliced
  • 1 1/2 pounds flank steak, thinly sliced
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 5 large Nellie’s Free Range Eggs
  • 1 cup provolone, shredded


  • Heat oil in a large skillet over medium heat. Add onion and peppers and cook until soft, about 5 minutes. Add steak and season with oregano, salt, and pepper. Cook until desired doneness (5 minutes for medium).
  • Using a wooden spoon, make 5 nests in the steak and peppers to reveal the bottom of the skillet. Crack an egg into each nest and season with salt and pepper. Sprinkle cheese over the top and cook until eggs are set to your liking (5 minutes for a runny yolk with set whites).
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Comments Reviews

David S.November 17, 2018

Add all this on top of a Toasted flat bread, toasted roll, toasted bun make that much better.


Such a great tip, David. We'll definitely be trying that out for lunch sometime!

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