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Cajun Cheese Steak Breakfast Sandwich

Turano Oregon Tuna Melt


4 frozen hash brown patties • 1 lb. ribeye steak 1 small green pepper 1/2 small onion 4 slices provolone cheese 4 slices sharp cheddar cheese • 4 eggs 2 tsp. cajun seasoning 3 Tbs. vegetable oil 2 Tbs. butter 4 Turano Bread Brioche Buns


Chop steak, peppers and onions, season with half of the cajun seasoning Heat frying pan to high heat and add 1 Tsp. oil, then add steak and vegetables. Sauté for 6-10 minutes until steak is browned and vegetables are cooked medium. While steak and vegetables are cooking, toast the Turano Brioche Buns in a buttered pan and set aside. Heat up a pan with the remaining oil to medium high heat and add the hash browns. Cook 2-3 minutes on each side until crispy golden brown and set aside on a paper towel Cook eggs to your liking in a buttered pan and season with the remaining cajun seasoning Assemble the sandwich starting with the bottom bun, first hash brown, then pile on the steak & pepper/onion, a slice of provolone, a slice of cheddar, egg and top bun

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