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breakfast
Steak on a Biscuit
Thin-shaved ribeye, provolone & truffle aioli
About
Thin-shaved ribeye piled high on a flaky buttermilk biscuit with melted provolone and a drizzle of truffle aioli.
Ingredients
Ribeye steak6 oz
Buttermilk biscuit1
Provolone2 slices
Truffle aioli2 tbsp
Butter1 tbsp
Salt and pepperto taste
Instructions
1
Season ribeye with salt and pepper, sear in a hot pan with butter to desired doneness.
2
Thinly slice the steak against the grain.
3
Toast buttermilk biscuit and top with provolone slices.
4
Pile shaved ribeye on the biscuit and drizzle with truffle aioli.
Nutrition
720calories
Protein
48g
Carbs
32g
Fat
38g
Fiber
1g
Pricing
PR Selectos$16.50
Econo$11.50
Schedule
premium