Vegetable, Steak and Eggs is a protein-packed, flavor-forward dish that brings together tender beef, vibrant sautéed vegetables, and perfectly cooked eggs for a hearty breakfast, brunch, or dinner. Whether you’re starting your day with a high-protein meal or looking for a satisfying skillet supper, this balanced combo delivers rich flavors and satisfying nutrition in every bite.
Why You’ll Love This Recipe
- High-protein, nutrient-dense meal
- Delicious any time of day—breakfast, brunch, or dinner
- Customizable with your favorite vegetables and steak cuts
- One-pan/skillet friendly for easy cleanup
- Perfect for meal prep or low-carb lifestyles
- Fills you up without feeling heavy
- Great use for leftover steak
- Easy to scale for 1 or a crowd
- Pairs well with sauces or herbs for variety
- Fast, flavorful, and fuss-free
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Steak (sirloin, ribeye, or flank), cooked or raw
- Eggs
- Olive oil or butter
- Bell peppers, sliced
- Zucchini or squash, chopped
- Mushrooms, sliced
- Onion, sliced
- Garlic, minced
- Salt
- Black pepper
- Optional: fresh herbs, hot sauce, cheese, spinach, cherry tomatoes
directions
- If using raw steak, season with salt and pepper, and cook in a hot skillet over medium-high heat for 3–4 minutes per side (for medium-rare). Let rest, then slice thinly.
- In the same skillet, add a bit of oil or butter and sauté the onions, bell peppers, mushrooms, zucchini, and garlic until tender, about 6–8 minutes. Season with salt and pepper.
- Push veggies to one side of the skillet or transfer to a plate.
- Crack eggs directly into the pan and cook to your preferred style—sunny side up, over easy, or scrambled.
- Return steak slices to the pan to warm through, or add cooked steak to plate with veggies and eggs.
- Garnish with fresh herbs or cheese if desired. Serve hot.
Servings and timing
Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
- Add avocado or sliced tomatoes for freshness
- Use sweet potatoes or potatoes for a heartier skillet
- Swap in tofu or tempeh for a vegetarian option
- Stir in spinach or kale at the end for added greens
- Drizzle with chimichurri, sriracha, or hollandaise for extra flavor
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm everything in a skillet over medium heat until heated through. If eggs are already cooked, consider reheating them separately to maintain texture. For meal prep, cook steak and vegetables in advance and make fresh eggs when serving.
FAQs
What’s the best steak cut for this recipe?
Sirloin, flank, or ribeye all work great. Use what you have or your favorite cut.
Can I make this with leftover steak?
Absolutely. Slice and reheat gently to avoid overcooking.
What vegetables go best in this dish?
Bell peppers, mushrooms, onions, zucchini, spinach, and tomatoes are all great options.
Can I cook everything in one pan?
Yes! Just cook steak first, then veggies, and finally the eggs in the same skillet.
Is this recipe keto or low-carb friendly?
Yes, it’s naturally low in carbs and high in protein and healthy fats.
How do I make the eggs perfectly?
Cook eggs on medium-low heat with a bit of fat. Cover for sunny side up or flip gently for over easy.
Can I add cheese?
Yes—feta, cheddar, or goat cheese adds great flavor.
How do I season the vegetables?
Salt, pepper, and garlic are the base, but feel free to add Italian herbs, paprika, or chili flakes.
Is this a good meal prep option?
Yes. Cook steak and veggies in advance and prep fresh eggs when ready to eat.
Can I grill the steak instead of pan-cooking it?
Definitely—grilled steak adds a delicious smoky flavor.
Conclusion
Vegetable, Steak and Eggs is a simple yet satisfying dish that delivers big on flavor, protein, and versatility. Whether you’re cooking up a hearty breakfast or a balanced dinner, this easy skillet meal adapts to your taste and schedule. With just a few quality ingredients and one pan, you’ll have a meal that fuels your body and satisfies your cravings.
Print
Vegetable, Steak and Eggs
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch, Main Dish
- Method: One Pot/One Pan
- Cuisine: American
Description
This vegetable, steak, and eggs skillet is a delicious and balanced way to start the day. Tender steak, sautéed veggies, and perfectly cooked eggs come together in one skillet for a hearty, high-protein meal that’s great for breakfast, brunch, or even dinner!
Ingredients
-
3/4 lb flank steak or sirloin, thinly sliced
-
Salt and pepper, to taste
-
1 teaspoon garlic powder
-
1 tablespoon olive oil or butter
-
1 red bell pepper, sliced
-
1 green bell pepper, sliced
-
1 small zucchini, sliced into half-moons
-
1/2 small red onion, sliced
-
2 cups baby spinach (optional)
-
4 large eggs
-
Fresh parsley or chives, for garnish (optional)
-
Hot sauce or avocado, for serving (optional)
Instructions
-
Season the steak: Sprinkle sliced steak with salt, pepper, and garlic powder.
-
Cook the veggies: Heat olive oil in a large skillet over medium-high heat. Add bell peppers, zucchini, and onion. Sauté for 5–7 minutes, or until tender and slightly caramelized. Add spinach and cook just until wilted. Remove vegetables and set aside.
-
Sear the steak: In the same skillet, add steak slices. Sear for 1–2 minutes per side until browned but still tender. Remove from pan and keep warm.
-
Cook the eggs: Crack eggs into the skillet and cook to your liking — sunny side up, over-easy, or scrambled.
-
Assemble and serve: Divide the veggies and steak between plates, top with eggs, and garnish with fresh herbs. Add hot sauce or sliced avocado if you like.
Notes
-
Great for meal prep — just cook everything ahead except the eggs.
-
Use sweet potatoes or mushrooms if you want extra veggie power.
-
Can be made in a cast iron skillet or on a griddle (like the Blackstone).