Whip up a plate of steak and eggs for brunch or turn it into breakfast for dinner. Pan-fried potatoes and juicy cherry tomatoes are folded together with savory bites of steak and finished with fried eggs and a bright herb sauce.
Breakfast for dinner is one of my favorite quick dinners, and steak and eggs is the perfect example: simple, filling, and satisfying. Crispy, golden potatoes meet tender cubes of seared steak, halved cherry tomatoes, fried eggs, and a fresh herb sauce to balance the richness.
This dish also works beautifully for brunch. Serve it with warm muffins or a basket of crusty bread and a hot coffee to make a heartier morning spread.
The Ultimate Steak and Eggs Recipe
- Hearty and satisfying: Protein-packed and filling, perfect when you want a substantial meal.
- One-pan convenience: Everything cooks in a single skillet for easy cleanup.
- Classic comfort: A timeless combination that’s versatile and crowd-pleasing.
- Simple ingredients: Pantry-friendly staples and fresh herbs make a big impact.
What You’ll Need
Below are the main ingredients and easy swaps. Exact amounts and full directions are included in the recipe card in this post.
- Olive oil: Regular or extra-virgin olive oil, avocado oil, or vegetable oil will work.
- Herb sauce: Olive oil tossed with fresh parsley and chives, minced garlic, fresh lemon juice, kosher salt, and freshly ground black pepper.
- Steak: Top sirloin is a great choice for this recipe—tender, flavorful, and affordable.
- Potatoes: Yukon Gold is ideal for crisp edges and creamy centers; red potatoes are a fine substitute.
- Spices: Smoked paprika and garlic powder give the potatoes extra flavor.
- Onion: A yellow or white onion, thinly sliced, adds sweetness and texture.
- Cherry tomatoes: Halved cherry or grape tomatoes add brightness.
- Eggs: Use 3–4 large eggs depending on how many servings you want.
Tips and Variation Ideas
- Use a cast iron skillet: A hot, well-seasoned cast iron pan sears the steak beautifully, though a heavy stainless or nonstick skillet works too.
- Check doneness with a thermometer: For accurate results, aim for a minimum internal temperature of 145°F for steak and adjust to your preferred level of doneness.
- Try sweet potatoes: Substitute peeled, cubed sweet potatoes for a slightly sweeter, colorful twist.
- Scramble the eggs: If preferred, scramble eggs separately and fold them into the finished hash.
- Add toppings: Hot sauce, sour cream, sliced avocado, guacamole, or shredded cheese make great finishing additions.
What to Serve on the Side
Serve steak and eggs with warm bread or biscuits and a pat of salted butter. Fresh fruit or a simple fruit salad lightens the plate. Coffee, iced coffee, or a chilled drink pairs nicely depending on the time of day.
More Simple Steak Dinner Ideas
- Chopped steak
- Chicken-fried steak
- Steak fried rice
- Salisbury steak with mushroom gravy
Steak and Eggs
A quick, satisfying skillet of seared steak, pan-fried potatoes, cherry tomatoes, and fried eggs finished with a bright herb sauce.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Ingredients
For the sauce
- 3 tablespoons olive oil
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh chives, chopped
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- ½ teaspoon Kosher salt
- freshly ground black pepper
For the steak
- 1 tablespoon olive oil
- 1 pound top sirloin steak
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
For the hash
- 1 tablespoon olive oil
- 1 pound gold potatoes, cut into ½-inch cubes
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ medium yellow onion, thinly sliced
- 1 cup cherry tomato, halved
- 3-4 eggs
Instructions
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Prepare the sauce. In a small bowl, whisk together olive oil, chopped parsley, chopped chives, minced garlic, lemon juice, kosher salt, and freshly ground black pepper. Set aside so the flavors can meld.
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Cook the steak. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with kosher salt and black pepper. Sear the steak 3–4 minutes per side, or until it reaches your desired doneness. Transfer to a cutting board and let rest about 5 minutes, then cut into bite-sized cubes.
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Prepare the potatoes. In a bowl, toss the potato cubes with smoked paprika, garlic powder, kosher salt, and black pepper. Heat 1 tablespoon olive oil in the same skillet over medium heat and add the seasoned potatoes. Cook, stirring occasionally, until golden and crispy, about 10–12 minutes.
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Add the onion. Stir in the thinly sliced onion and cook until softened and translucent, about 3–4 minutes.
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Incorporate the steak and tomatoes. Return the cubed steak to the skillet and stir to combine. Gently fold in the halved cherry tomatoes and cook for a minute more.
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Make wells and cook the eggs. Use a spoon to make small wells in the hash. Reduce heat to low, crack an egg into each well, cover the skillet, and cook until whites are set and yolks are still runny, about 4–5 minutes. Alternatively, transfer the skillet to a 350°F oven for 3–5 minutes until eggs reach desired doneness.
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Assemble and serve. Drizzle the herb sauce over the skillet, garnish with extra fresh herbs if you like, and serve immediately.
Equipment
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Large cast iron skillet (or a heavy skillet)
Nutrition
Calories: 454kcal | Carbohydrates: 25g | Protein: 33g | Fat: 25g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and portion sizes.
How to Make Steak and Eggs
- Prepare the sauce: Combine olive oil, parsley, chives, garlic, lemon juice, salt, and pepper.
- Cook the steak: Sear the seasoned steak in hot oil until it reaches your preferred doneness, then rest and cube.
- Cut the steak: Rest for a few minutes, then slice into bite-sized pieces.
- Season the potatoes: Toss with smoked paprika, garlic powder, salt, and pepper before frying.
- Cook the potatoes: Fry until golden and crispy, about 10–12 minutes.
- Add the onion: Stir in and cook until soft, about 3–4 minutes.
- Combine: Return the steak to the skillet, fold in tomatoes, and make wells for eggs.
- Finish with eggs: Crack eggs into wells, cover, and cook until whites are set.
- Serve: Drizzle the herb sauce over the skillet and garnish with extra herbs if desired.
How to Store and Reheat Extras
Steak and eggs are best served fresh, but leftovers can be saved and reheated:
- Fridge: Store cooled leftovers in an airtight container for up to 2 days.
- To reheat: Warm gently in a lightly oiled skillet over low heat, stirring occasionally until heated through to keep textures pleasant.