This post may contain affiliate links. Please read our disclosure policy.
Whip up a plate of steak and eggs for brunch or turn it into breakfast for dinner! Pan-fried potatoes and juicy cherry tomatoes are folded with savory bites of steak and topped with fried eggs.
I LOVE making breakfast for dinner and maybe you do, too. Steak and eggs is an easy, super hearty dish that more than answers the question of “What am I cooking for dinner tonight?” Perfectly crispy potatoes are paired with cubes of steak, a handful of tomatoes, fried eggs, and herby sauce.
And you absolutely can serve steak and eggs for breakfast, along with a steaming hot caffe macchiato to start the morning off on a high note. Add a warm basket of banana muffins or pumpkin chocolate chip muffins to round this dish into brunch.
The Ultimate Steak and Eggs Recipe
- So hearty. Steak plus eggs pack a protein punch, and you definitely won’t be hungry when you leave the table!
- A one-pan meal! Yes! You need just one pan to cook this whole dish.
- Classic. Steak and eggs is a classic dish with good reason—it’s filling, savory, and super versatile.
- Simple ingredients. Nothing fancy here, just good old-fashioned homey ingredients you’ll probably have in the pantry already.
What You’ll Need
Here’s a look at the ingredients in this dish along with some notes on substitutions, but complete directions and amounts are included in the printable recipe card at the end of this post.
- Olive oil – You can also use extra virgin olive oil, avocado oil, or vegetable oil.
- Sauce – In addition to olive oil, you’ll need fresh parsley and chives, garlic, lemon juice (freshly squeezed), Kosher salt, and freshly ground black pepper.
- Steak – Top sirloin steak is the best choice for this recipe.
- Potatoes – I like Yukon gold potatoes and red potatoes may also be used.
- Spices – Smoked paprika and garlic powder.
- Onion – A yellow onion or white onion is fine to use.
- Cherry tomatoes – If you don’t have cherry tomatoes, grape tomatoes are a good substitute.
- Eggs – You can use 3-4 large or extra large eggs depending on how hungry your crowd is!
Tips and Variation Ideas
- Cook in a cast iron pan. I love cooking steak in a (seasoned and oiled) cast iron pan because it helps to sear the meat well. Of course, you can use any type of pan you have in your kitchen!
- Use a meat thermometer. The best way to determine if the steak is cooked to a safe temperature is to use an instant-read thermometer. Cook the steak to a minimum of 145°F.
- Try sweet potatoes. In a change from the gold potatoes, you could substitute a sweet potato, peeled and chopped into 1/2 cubes.
- Scrambled eggs. Instead of adding eggs to fry, you could scramble them on the side, then add them to the finished dish when serving.
- Add toppings. If you are a fan of all the toppings like me, some of my favorites include a drizzle of hot sauce, a dollop of sour cream, slices of avocado or a spoonful of guacamole, and shredded cheese.
What Can I Serve On the Side?
A big pile of fluffy easy homemade biscuits or butter swim biscuits with plenty of salted butter are the BEST accompaniment to steak and eggs! Add a side of sliced fresh fruit or a juicy fruit salad with honey lime dressing. And a mocha iced coffee washes it all down beautifully.
More Simple Steak Dinner Ideas
Steak and Eggs
Whip up a delicious and quick plate of steak and eggs with pan-fried potatoes, cherry tomatoes, juicy bites of steak, and fried eggs.
Ingredients
For the sauce
- 3 tablespoons olive oil
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh chives, chopped
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- ½ teaspoon Kosher salt
- freshly ground black pepper
For the steak
- 1 tablespoon olive oil
- 1 pound top sirloin steak
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
For the hash
- 1 tablespoon olive oil
- 1 pound gold potatoes, cut into ½-inch cubes
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ medium yellow onion, thinly sliced
- 1 cup cherry tomato, halved
- 3-4 eggs
Instructions
- Prepare the Sauce. In a small bowl, combine olive oil, parsley, chives, minced garlic, lemon juice, kosher salt, and freshly ground black pepper. Stir well and set aside to let the flavors meld.
- Cook the Steak. In a large skillet, heat olive oil over medium-high heat. Season the steak with kosher salt and black pepper. Place the steak in the heated skillet and sear for approximately 3–4 minutes per side or until it reaches the preferred level of doneness. Once cooked, transfer the steak to a cutting board and let it rest for about 5 minutes before cutting it into cubes.
- Prepare the Potatoes. Meanwhile, in the same skillet, heat a drizzle of olive oil over medium heat. In a medium bowl, thoroughly coat the cubed potatoes with smoked paprika, garlic powder, kosher salt, and freshly ground black pepper. Add the seasoned potatoes to the skillet and cook over medium heat, stirring occasionally, until they are golden brown and crispy, about 10–12 minutes.
- Add the Onion. Once the potatoes are golden and crispy, add the thinly sliced onion to the skillet. Sauté together until the onion is soft and translucent, approximately 3–4 minutes.
- Incorporate the Steak. Return the cubed steak to the skillet with the potatoes and onions. Stir to combine all the ingredients.
- Add the Tomatoes and Prepare for the Eggs. Gently fold in the halved cherry tomatoes and cook for a minute. Then, using a spoon, create small wells in the mixture, ensuring they are evenly spaced.
- Cook the Eggs. Reduce the heat to low. Crack an egg into each of the wells created in the hash. Cover the skillet with a lid and cook until the egg whites are set but the yolks remain runny, approximately 4–5 minutes. Alternatively, you can transfer the skillet to a preheated oven at 350°F and bake for about 3-5 minutes or until the eggs reach desired level of doneness.
- Assemble and Serve. Drizzle the prepared herb sauce over the steak and egg hash. Serve immediately, garnished with additional fresh herbs if desired. Enjoy!
Equipment
Nutrition
Calories: 454kcal | Carbohydrates: 25g | Protein: 33g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 190mg | Sodium: 997mg | Potassium: 1082mg | Fiber: 3g | Sugar: 3g | Vitamin A: 839IU | Vitamin C: 41mg | Calcium: 77mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
How to Make Steak and Eggs
- Prepare the Sauce. In a small bowl, combine olive oil, parsley, chives, minced garlic, lemon juice, and salt and pepper
- Cook the Steak. In a large skillet, cook the steak in olive oil for 3–4 minutes per side.
- Cut Steak. Rest the steak for 5 minutes, then cut up.
- Prepare the Potatoes. Season the potatoes with smoked paprika, garlic powder, and salt and pepper.
- Add Potatoes. Place the seasoned potatoes in the skillet and cook over medium heat for about 12 minutes.
- Add the Onion. Once the potatoes are golden and crispy, add the thinly sliced yellow onion to the skillet and saute another few minutes.
- Incorporate the Steak. Return the cubed steak to the skillet and cook another few minutes.
- Add the Tomatoes. Gently fold in the halved cherry tomatoes, cook, then make small wells in the pan.
- Cook the Eggs. Crack an egg into each of the wells created in the hash and cook, covered, until the egg whites are set.
- Assemble and Serve. Drizzle the sauce over the steak and eggs and serve.
How to Store and Reheat Extras
Steak and eggs taste best fresh and hot off of the pan! But if you have some leftovers, you can save and reheat them for another time. Here’s how:
- Fridge – Transfer the cooled leftover steak, eggs, and potatoes to an airtight container and store it in the fridge for up to 2 days.
- To Reheat – Place the leftovers in a lightly oiled skillet over low heat and heat, stirring a few times to make sure they don’t stick until heated through.
