Bleu-Olive Steak & Egg Bistro Grill

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  • Bleu-Olive Spread: 
  • 1 cup Mezzetta® Bleu Cheese Stuffed Olives, drained
  • 1 tsp garlic, crushed
  • 1 tsp flat-leaf parsley, roughly chopped
  • 2 tbsp extra virgin olive oil 
  • Steak: 
  • 1/2 lb flat iron steak, brought to room temperature
  • 1 tsp coarse salt, divided
  • 3/4 tsp freshly ground black pepper, divided
  • 1/2 cup Mezzetta® Deli-Sliced Roasted Bell Pepper Strips
  • Eggs: 
  • 1 tbsp butter
  • 2 large eggs
  • Sandwich: 
  • 1/2 cup watercress, ends trimmed, rinsed and spun to dry (see Chef's Notes) 
  • 2 (4") ciabatta bread buns, split horizontally
  • 1 tbsp extra virgin olive oil 


Heat a 12"x12" or larger non-stick grill pan over medium-high heat.

Place Mezzetta® Bleu Cheese Stuffed Olives into bowl of a food processor fitted with a metal blade. Add garlic, parsley and 2 tbsp olive oil. Pulse until mixture is a spreadable, pesto-like consistency. Place mixture in a small bowl covered with plastic wrap, and set aside.

Season steak liberally with salt and pepper and place on preheated grill pan. Cook the meat 3 to 4 minutes on each side for medium. Remove from heat and place on a cutting board. Loosely cover with aluminum foil and let rest, about 5 minutes.

Meanwhile, over medium heat, melt the butter in a 12" non-stick skillet. Crack the eggs and season with salt and pepper to taste. Cook eggs, flipping once, until the yolks have firmed a bit around the edges but are still runny in the middle. Remove from pan and set aside.

Thinly slice the meat against the grain. Wipe out egg pan with a paper towel. Over medium heat, add Mezzetta® Deli-Sliced Roasted Bell Pepper Strips to pan with sliced meat; stir to combine and heat through, about 1 to 2 minutes.

Lightly brush cut sides of buns with olive oil, sprinkle with salt and place bread on a clean grill pan for 1 to 2 minutes, or until warmed through and nice grill marks appear. 

To build the sandwiches, spread a generous 1½ tbsp of the Bleu-Olive spread on the cut sides of the bread. Evenly divide the steak mixture and greens; top with eggs. Crown with bread tops and serve hot.


Chef's Notes: Baby or wild arugula can be substituted if watercress is out of season or unavailable.