Cheesesteak Egg Scramble Bowl
When our family moved to the Jersey shore a few years ago, we fell in love with the cheesesteak. This bowl has all the classic flavors, making for a hearty breakfast.
- 2 tablespoons olive oil or salted butter, plus more for sautéing
- 2 white potatoes or white sweet potatoes, chopped
- 2 bell peppers, sliced
- 1 sweet onion, sliced
- 1 pound shaved beef
- 4 eggs
- 1 tablespoon water
- Salt and pepper to taste
- 4 slices provolone cheese
In a large nonstick skillet, add 1 tablespoon olive oil or salted butter and sauté potato until browned and cooked through; set aside.
Add additional oil or butter if needed and sauté peppers and onions until softened; set aside.
Add additional oil or butter if needed and cook beef just until browned; set aside.
Beat eggs together with water; season to taste with salt and pepper.
Add 1 tablespoon butter or oil to pan and cook eggs, stirring lightly, until just cooked through.
Divide potato among four serving bowls.
Top with egg, then provolone, then steak and peppers and onions.
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