If you enjoy steak and eggs for breakfast, you will love this Steakhouse Brunch Crostata.
When we have leftover steak from dinner, my husband always wants to have it with eggs for breakfast the next morning. That is how this recipe was created. My Steakhouse Brunch Crostata is a combination of flavors that you would find in a steakhouse, and made into a brunch recipe.
How To Make Steakhouse Brunch Crostata
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS:
refrigerated pie crust
potatoes
red & green bell peppers
salt & pepper
eggs
garlic salt
Hot sauce
chive & onion cream cheese
steak
shredded cheddar cheese
fresh baby spinach
roma tomato
ranch dressing (optional)
INSTRUCTIONS:
Assemble the ingredients. If you have leftover steak, you may use this. If I am cooking a steak for this recipe, I use filet mignon, but use any type that your family prefers. Undercook the steak as it will cook more in the oven.
Cook the potatoes and peppers.
Whisk together the eggs, cream cheese, salt, pepper, garlic salt and hot sauce. Pour mixture into skillet with potatoes. Cook until almost set. Remove from heat.
Fold in the steak.
Unroll pie crust onto parchment lined baking sheet. Spoon egg mixture into center of crust to within 1 1/2 inches of the edges.
Sprinkle cheese over the filling.
Fold edges of pie crust over egg mixture, forming pleats.
Bake until golden brown.
Transfer to serving platter and garnish with baby spinach and diced tomatoes. Cut into wedges and serve warm.
Serve with additional hot sauce or ranch dressing if desired.
Some other delicious breakfast recipes made on a pie crust are
Italian Breakfast Crostata
Rustic Maple Sausage Breakfast Galette
Why People Love This Steakhouse Brunch Crostata
- It is a quick and easy brunch recipe. Looks impressive to serve family and guests.
- The combination of flavors is delicious and simple ingredients.
- Can be served for breakfast or a light lunch.
- It is a great way to use some leftover steak.
Helpful Tips and Frequently Asked Questions
This recipe uses a refrigerated pie crust, which is so easy and tastes delicious. You can use a homemade crust if you desire.
Do not overcook the eggs prior to spreading them on the pie crust.
Can I make this crostata ahead of time?
It is best served on the day it is made. May be served warm or at room temperature. Leftovers can be stored in an airtight container and refrigerated for 2-3 days. Reheat on a microwave safe dish for about 30 seconds.
STEAKHOUSE BRUNCH CROSTATA
Ingredients
- 1 9-inch refrigerated pie crust
- 1 cup potatoes washed and cut in small cubes
- 1/4 cup red bell pepper diced
- 1/4 cup green bell pepper diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 5 large eggs
- 1/4 teaspoon garlic salt
- 1/2 teaspoon hot sauce
- 1/3 cup chive and onion cream cheese
- 6 oz steak cooked, cut into bite size pieces
- 1/3 cup shredded cheddar cheese
- 4 pieces fresh baby spinach garnish
- 1 medium roma tomato washed and cut into small pieces
- additional hot sauce if desired
- ranch dressing if desired
Instructions
- Preheat oven to 350 degrees F. Set pie crust out of refrigerator. Line a large baking sheet with parchment paper.
- Cover potatoes with cold water and bring to a boil. Cook until slightly softened; drain water.
- Spray a 10-inch skillet with no stick cooking spray. Heat skillet over a medium heat. Place the red and green peppers, and potatoes into skillet; season with salt and pepper. Cook for 5 minutes, stirring occasionally.
- In a medium size bowl, whisk together the eggs, garlic salt, hot sauce, and cream cheese. Pour egg mixture into the skillet with the potatoes. Cook until the eggs begin to set, pushing mixture towards center with a spatula. Remove skillet from heat. Fold in the steak. Set aside to cool.
- Unroll the pie crust and place in center of the baking sheet. Spoon egg-potato mixture into the center of pie crust. Make sure the steak is covered to prevent overcooking. Spread mixture evenly to within 1 1/2 inches of the edge. Sprinkle cheese over the filling.
- Fold edges of crust over the filling, forming pleats, and press down slightly.
- Bake 25-30 minutes or until crust is light golden brown.
- Transfer to a serving platter. Garnish with baby spinach and tomatoes.
- Cut into wedges and serve warm. Refrigerate leftovers. Serves 6.
Notes
This Steakhouse Crostata can be served for brunch or a light supper with a salad.
This recipe was shared on Weekend Potluck @ SweetLittleBluebird.
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This looks divine my friend. Have a great weekend. Laurie
Thank you. You have a great and relaxing weekend too.
What a great idea. I often use leftover steak in scrambled eggs the next day but this is so much better!
This looks so hearty and filling. I imagine after having it for breakfast you wouldn’t be hungry again for most of the day!