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Ingredients and seasonings must exist in make

1. Use 1 T. vegetable oil
2. Take 1 T. butter
3. Use Leftover cooked steak (ribeye's most flavorful!)
4. Prepare Pan drippings from cooking the steak
5. Prepare 6 eggs
6. Prepare Salt & pepper, to taste
7. Take Garlic powder, to taste
8. Prepare Sautéed mushrooms (optional)

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Steps to make Bill Conlon's Steak-Eggs:

1. Cut the leftover steak into bite-sized pieces. The photos give you an idea of approximately how much steak you need when using 6 eggs. The small cup above the cutting board is the leftover pan drippings saved from cooking the steak in a cast iron skillet….loads of flavor in those drippings!
2. Add eggs, steak and drippings (and mushrooms, if using) to blender and blend until smooth.
3. Over medium-high heat, add oil and butter to a large skillet. Pour in steak-eggs batter, the size of small pancakes so they're easier to flip. Sprinkle with seasonings. Cook until just set, about 2-3 minutes, then flip and cook about 1 minute longer.
4. Serve warm. If desired, top with sautéed mushrooms or mushroom gravy. I also like snacking on leftover steak-eggs cold right out of the fridge!
5. Done and ready to serve!

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