Cheesesteak Breakfast Bowls
Directions
- 1Cube russet potatoes, season them with salt, pepper, garlic powder, and paprika. Air fry at 400 degrees for about 30 minutes until crispy.
- 2Sauté your favorite vegetables (onions, red and green bell peppers) with salt, pepper, and onion powder.
- 3Season the sirloin steak with salt, pepper, garlic powder, and paprika. Sear on a griddle for a few minutes per side and finish in the air fryer at 400 for 10 minutes until the internal temperature reaches 135 degrees.
- 4Fry 10 eggs.
- 5Put the steak in a food processor and chop it out.
- 6Reduce fat mozzarella and three thin slices of provolone over the chopped steak and let it melt.
- 7Evenly distribute the potatoes, eggs, vegetables, and cheesesteak in 5 bowls.
- 8Add nacho cheese, southwestern chipotle sauce, and bacon on top of each bowl.
Ingredients
- 3 russet potatoes
- 2 lbs sirloin steak
- 10 eggs
- 3 slices provolone
- 100 g reduced fat mozzarella
- 5 tbsp nacho cheese
- 1 red bell pepper
- 1 green bell pepper
- 1 white onion
- 0 garlic powder
- 0 pepper
- 0 salt
- 0 paprika
- 0 onion powder
- 300 g nonfat Greek yogurt
- 3 garlic cloves
- 55 g chipotle in adobo
- 1 tbsp white vinegar
- 1 tsp onion powder
- 0 bacon
- 0 southwestern chipotle sauce
Equipment
air fryergriddlefood processorblenderknife
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