Steak and Swiss Breakfast Sandwiches with Crispy Potatoes  

Well… I am patting myself on the back! This morning I made another delightful breakfast! Why don’t I make steak and eggs more often? I think I will start!

Although, next time it will be without the bread. This recipe can easily be made without bread…   in fact, that is how the boys ate it.  Just some good ol’ fashioned steak & eggs! It’s time to get back on track with my diet and fitness. I have been slowly easing back into lifting weights and working out after a few too many weeks off, and trying to get my diet back under control after the holiday season. It is January 12th… can I still blame it on Christmas?

This need to get back to healthy eating was especially apparent to me this morning after a buffalo wing induced stomach ache kept me up most of the night. OK, honestly… the mini corndogs might have also had something to do with it, and the vodka. Oh yeah, definitely the vodka. BUT, in my defense it was football Saturday, and only the third time I have actively participated in a football game, so I felt like I had to go all in! If you watch football without buffalo wings, does it even count as watching football?

I have had a slew of stomach problems over the years. For a while, they thought it was gluten. For a while they thought it was just IBS. We’re still pretty convinced its sugar. But, after colonoscopies and MRI’s… we still don’t know exactly what it is. But what we do know is that I feel so much better when I eat a diet that more closely resembles paleo or keto.

So, this will probably be the last(ish) post that you see with bread in it. If it were up to me, I would live off of bread. I would eat it for every meal. Hell, I would eat nothing but bread for every meal. I would give up everything else, except maybe some ranch dressing for dipping! But as much as I love bread, I would rather feel healthy and energized, and that only happens when I stick to a meat and vegetable based diet. My hubby wants to give Carnivore a try, but I don’t think I can commit to meat and meat only. I need potatoes. I need bell peppers. I need cheese! So over the next several weeks, as I am getting back into the groove I hope to introduce a ton of new, clean, simple and bread free recipes!

Wish me luck! I have  a lot of events coming up in the next 6 weeks, including travel and we all know how hard it is to eat clean and avoid processed junk when airport hopping!


Steak and Swiss Breakfast Sandwich with Crispy Potatoes

  • Servings: 4-6
  • Difficulty: easy
  • Print


For the steak

6 petit sirloin steaks

Olive oil

Salt and pepper

For the potatoes

3 large russet potatoes

1 tbs olive oil

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp paprika

6 eggs

Swiss cheese

Bread (I used mini sandwich naan bread; soft and tasty!)


For the potatoes

  1. Preheat oven to 400
  2. Dice the potatoes into very small cubes
  3. In a large mixing bowl, toss the potatoes with olive oil, salt, pepper, paprika and garlic powder.
  4. Spread potatoes over a non-stick baking sheet
  5. Bake for 40-45 minutes until crispy on the outside and soft on the inside

For the steak

  1. While the potatoes bake, slice steak into thin pieces (about ¼ inch wide)
  2. Place steak in a mixing bowl then drizzle with olive oil and season with salt and pepper. Toss to spread the seasoning to each strip of steak.
  3. Heat a skillet over medium-high heat (about a 7) and grease with olive oil.
  4. Place half the steak strips in one layer on the skillet and let cook for about 4 minutes (a few minutes longer if pieces are thick).
  5. Use tongs to flip each strip of steak and cook for another 4 minutes (or more depending on how you like your steak cooked. We are a medium family. OK, I am a medium. My hubby is a well done but I will not ruin steak by overcooking it!)
  6. Once steak reaches desired doneness, remove from the pan and set aside then place the second half of steak strips in one layer on the skillet and repeat.
  7. Once all the steak is cooked, set aside

For the eggs

  1. Heat a frying pan over medium heat (I would stick to 4-5, you don’t want the eggs to cook too fast)
  2. Crack 2 or 3 eggs, depending on size of pan, and let cook about 3 or 4 minutes.
  3. Once egg whites start to solidify, very carefully flip the eggs and let the other side cook for about 4 minutes (if you like runny yolks) or 6 minutes (if you don’t like runny yolks).
  4. Once eggs are cooked, remove from heat.

Bring it together now

  1. Toast your desired bread (bread is just better warm)
  2. Add cheese – I used swiss
  3. Add a few strips of steak
  4. Top with over easy egg
  5. Put some crispy potatoes on the plate
  6. Let your belly do a happy dance



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