Categories: Breakfast

Ingredients

• 2 tbsp. olive oil, plus more for drizzling
• 2 red Italian frying peppers, seeded and thinly sliced
• Salt and pepper
• Handful of fresh basil, thinly sliced
• 1 large onion, chopped
• 4 thick slices beefsteak tomato
• 1 lb. very thinly sliced boneless rib eye steak
• 4 large eggs
• 4 soft round Italian rolls or plain Kaiser rolls, split
• 8 slices provolone
• 1 cup drained giardiniera, finely chopped

Directions

1. In a small skillet, heat 1 tbsp. oil over medium. Add the peppers. Cook, stirring often, until tender, about 10 minutes; season with salt and pepper. Stir in the basil. Transfer to a bowl.

2. In the same skillet, heat the remaining 1 tbsp. oil over medium. Add the onion. Cook, stirring occasionally, until tender and light caramel in color, 15-20 minutes. Add 1/2 cup water; let it absorb into the onion, about 2 minutes. Remove from heat.

3. Heat a large cast-iron skillet or griddle pan over medium-high. Season the tomato slices; cook until browned in spots, about 1 minute per side. Transfer to a plate.

4. Increase heat to high. Add a thin drizzle of oil all over the skillet. Working in batches, add the meat. Toss until browned and crisp, about 3 minutes; season the steak.

5. In a nonstick skillet, heat a drizzle of oil over medium. Crack in the eggs and cook until fried or over easy, 3-4 minutes.

6. Build sandwiches with the roll bottoms, provolone, onion, tomato, pepper mixture, steak, eggs, giardiniera, and roll tops.

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