Ultimate Steak & Egg Breakfast Sandwich

Blend Greek yogurt, mayonnaise, lime juice, garlic, chipotle pepper, smoked paprika, and salt until smooth.

Let it sit in the fridge while preparing the sandwich.

Season the steak with salt and pepper.

Heat a pan over medium-high heat with a little oil and cook the steak for 2-3 minutes per side or to your preferred doneness.

Let the steak rest, then slice it thinly.

In the same pan, add butter and sauté the sliced onions over medium heat until soft and caramelized.

Lightly butter both slices of sourdough bread and toast them in a pan over medium heat until golden and crispy. Set aside.

Whisk the eggs with cottage cheese, salt, pepper, and smoked paprika.

Cook the eggs over medium-low heat, stirring frequently until fluffy. Remove from heat.

Spread a layer of chipotle aioli on one slice of sourdough bread.

Add avocado slices, then layer on the scrambled eggs.

Place slices of white and yellow American cheese over the eggs so they melt slightly.

Add the sliced steak and pile on the sautéed onions.

Place the other slice of bread on top.

If desired, place the assembled sandwich back in the pan on low heat, pressing slightly, until the cheese melts.