Leftover Steak & Egg Breakfast Sandwich

August 8, 2025

Top Sirloin, Flat Iron, etc.

A ranch-style breakfast (or anytime meal) that puts last night’s steak to very good use. Crispy, melty, savory—and ready in minutes.

Ingredients:

2 slices sourdough bread
Leftover Elkins steak, sliced (we used flat iron & sirloin)
2 eggs
Goat cheddar, sliced or shredded (or any cheese)
Elkins Cooking Tallow
Rancher’s Original Seasoning
Mayo or Butter
Bonus: Leftover Homemade Chimichurri Sauce (see our chimichurri recipe here)

Instructions:

Toast the Bread: Butter both sides of your sourdough slices and toast them in a cast iron skillet until golden and crispy. Set aside.
Fry the Egg: Add a spoonful of our cooking tallow to the pan. Once hot, crack in your egg and season with Rancher’s Original. Fry to your liking—runny yolk recommended. Top with cheese to melt.
Heat the Steak: While the egg cooks, warm up your sliced leftover steak in the same skillet or microwave.
Build Your Sandwich:
1. Layer on the warm steak & drizzle the chimichurri sauce over.
2. Top with your fried egg & cheese.
3. Close it up with the second slice of sourdough with mayo or butter spread.
Serve Hot & Enjoy: Slice in half, take a bite, and thank last night’s dinner.

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Even the Best Recipe Needs the Right Beef...

Top Sirloin

Our beef is the difference between a good meal and one worth gathering around for. We raise, finish, and dry-age every cut for rich flavor and tenderness you can taste. Ready to make this recipe shine? Start with the beef behind it.

This isn’t your typical breakfast sandwich—our steak is what takes it to another level. Rich, bold, and raised right, it’s the kind of flavor you don’t forget.

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Why Use Our Beef?

GRASS-FED & FINISHED
Most beef labeled "grass-fed" still ends with grain. Ours doesn’t. From birth to harvest, our cattle eat only native grasses—never grain or industrial feed. It’s beef the way nature intended.
DRY-AGED FOR MAXIMUM FLAVOR
Every cut is dry-aged for a minimum of 15 days, naturally concentrating flavor and tenderness. That deep maroon color? It’s a sign of real, properly aged beef.
EXPERTLY BUTCHERED & HAND-PACKED
Our beef consistently earns USDA Prime—the highest grade for marbling and tenderness—inspected and verified by the USDA at our local processor. Every cut is expertly hand-trimmed by skilled butchers right here in Texas.