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Ribeye and Eggs

Ribeye and Egg Breakfast Sandwich

Course Breakfast
Cuisine American
Keyword ribeye
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 1
Calories 700 kcal


  • 1 Tbsp Butter
  • 1 Egg
  • 1/2 1-lb Ribeye Steak, cut in strips
  • 2 slices Whole-Grain Bread, 70-cal/slice
  • 1 slice Cheese (optional)


  1. Fry the eggs in butter.

  2. Slice one-half ribeye steak into strips and heat them for a minute in the microwave.

  3. Put mayo or mustard (or both) to the bread, add the ribeye strips, top it with the fried eggs, and it's ready to eat.

Recipe Notes

Cut the steak into squares instead of slices if you prefer. It may be easier to eat that way.

Make two eggs if you're very hungry. Have half a sandwich with part of the ribeye slices and one egg. Toast the other piece of bread, butter it, and enjoy it with the other egg and rest of the ribeye leftovers.