Gourmet Steak and Egg Sandwich

Surprise your family with this hearty open-faced sandwich on any day you want to treat them.

  • Prep time: 20 min
  • Makes: 2 to 4 servings
  • Cook time: 20 min

Nutritional Information


  • Calories 405
  • Fat 14 g
  • Saturated Fat 5 g
  • Cholesterol 240 g
  • Carbohydrate 33 g
  • Fibre 2 g
  • Sugars 5 g
  • Protein 30 g
  • Sodium 694 mg
  • Potassium* 624 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


strip loin or top sirloin steak (about 10 oz / 300 g)
1 1/2 tsp / 7 ml
no salt added Montreal steak spice, divided
1/2 tsp / 2 ml
each salt and pepper, divided
2 tsp / 10 ml
olive oil, divided
medium onion, sliced
8 oz / 250 g
sliced cremini or white mushrooms
cloves of garlic, minced
2 tbsp / 30 ml
chopped fresh parsley
Island Gold Free Run Omega 3 shell eggs
ciabatta baguette, halved and sliced open


  1. Rub the steak with 1 tsp (5 mL) steak spice and half each salt and pepper. Set aside. Meanwhile, heat half the oil in a large, nonstick skillet set over medium heat. Add the onion, mushrooms, garlic, and remaining steak spice, salt and pepper. Cook, stirring often, for 8 to 10 minutes or until browned. Stir in parsley; scrape into a bowl and keep warm.
  2. Meanwhile, preheat the grill or a grill pan to medium. Grill the steak for 5 to 7 minutes per side or until of preferred doneness. Transfer to a plate and rest for 5 minutes. Toast the baguettes, cut-side-down, on the grill until golden.
  3. Meanwhile brush the skillet with the remaining oil. Break in the eggs and cook, for 2 to 3 minutes or until whites are set but yolks are still runny. Thinly, slice the steak and divide between the baguette halves; top with mushroom mixture and a fried egg.


  • Replace the ciabatta baguette with hoagie rolls or a demi-baguette.
  • Use a well-seasoned cast iron skillet to prepare the mushrooms and eggs on your outdoor grill by setting the skillet on the grate alongside the steak.
  • For an indulgent garnish, drizzle the sandwiches with a spicy mayonnaise drizzle made using 3 tbsp (45 mL) light mayonnaise, 1 tsp (5 mL) Louisiana-style hot sauce and 1/4 tsp (1 mL) steak spice.