• 2 Turano Brioche Rolls
• 1 Ribeye Steak
• 4 eggs
• 4 slices of American cheese
• Butter, Olive Oil
• Arugula
• 4 garlic cloves

Chipotle Mayo Sauce
• ¾ cup mayo
• Can of chipotle peppers in adobo sauce
• 1 tbsp honey
• Handful cilantro
• 1 lime
• Smoked paprika (to taste)
• Salt (to taste)
• Pepper (to taste)

① Season steak with salt and pepper on one side. Add to a heated and buttered skillet pan over medium - high heat with seasoned side down. Season top side with salt and pepper. After a few minutes, flip the steak and continue to baste with butter and garlic. Baste steak with juices for 5-7 minutes. Add steak to oven (in the pan) at 350℉.
② Butter a pan over low heat. Mix 4 egg yolks and add to pan. Cook eggs slowly to create an omelet. Add the slices of cheese over the omelet and cover the pan for the final 2 minutes of cooking.
③ For the Chipotle Mayo Sauce, simply add all the ingredients to a blender and blend.
④ Toast the Turano Brioche Rolls as an option. Spread the Chipotle Mayo Sauce, add the omelet with cheese, add sliced ribeye, and top with arugula and olive oil as an option.