Campfire Steak & Eggs Skillet with a Deejo Knife

May 23, 2019

This post is sponsored by Deejo. Photos and opinions are our own!

We’ve found that one of the most useful tools you can carry with you is a knife. Beth has carried a knife with her since her days working as a floral designer. Will is allowed to use his knife in Cub Scout activities after earning his Whittling Chip. I remember my grandfather always had a knife with him; he always had it at the ready to help open Christmas presents.

With the weather turning warmer, we’re looking forward to using our backyard firepit to do some campfire cooking. And a good knife always comes in handy.

Fortunately, the folks from Deejo, an online knife company that lets your customize your own products, invited us to create our own knife and try it out. So we put it to use making a campfire steak and eggs skillet!

Cooking on a skillet is the best! Just throw it all together in one pan.

Steak and eggs over the campfire is simple. You just need:

  • 1 pound New York strip steak, trimmed of fat and cut into 1” cubes
  • Handful of red potatoes, diced
  • 2 bell peppers, chopped
  • 1 onion, chopped OR 1/2 cup scallions, chopped
  • 5 large eggs
  • bacon fat (or ghee)
  • Salt and fresh cracked pepper

Once you get a nice bed of coals (you don’t want open flame), throw a couple tablespoons bacon fat (or butter or ghee) into the pan and let it melt. Then toss in the steak and crack salt and pepper over it.

You don’t want to overcook the steak, because you’ll throw it back in the pan later. We used our Deejo knife to check the pieces for done-ness.

Once the meat is done, pull it from the pan and keep it covered with foil. Throw more bacon fat/butter into the pan, then toss in your vegetables and potatoes.

Make sure you include a couple different types of bell peppers. I love the color.

Keep an eye on your potatoes. You’ll want to make sure they’re soft enough to cut easily with a knife.

Once your potatoes are done well enough, add the steak back to the pan and mix it all together.

Make little wells in mixture, then crack some eggs into them! You can drop a little extra fat into the wells first, if you like. We’re lucky enough to partner with Copia Farms, so we used some of their beautiful eggs.

We then laid a sheet pan over the top to essentially steam the eggs.

We wanted to firm up the whites but leave the yolks runny. The eggs will cook quickly, so keep an eye on them!

And if you do it just right, you can poke the yokes and get that perfect Instagram shot.

Pull the skillet from the fire and then dig in! The potatoes, peppers, and onions should get a good crust from the pan. Stab that yolk and mix up it with everything, add a little salt and pepper to taste, and you’re good to go!

Having a knife handy while cooking is important. If you’re looking for a fun Father’s Day gift, take a look at Deejo’s website. They let you customize everything from the weight to the blade’s finish, the design on it, and the handle.

It’s fun just to tinker around and try different combinations!

Disclaimer: this post was sponsored by Deejo. Photos and opinions are our own.

Campfire Steak & Eggs Skillet


  • 1 pound New York strip steak, trimmed of fat and cut into 1” cubes
  • Handful of red potatoes, diced
  • 1 red bell pepper, chopped
  • 1 bell pepper (any color) diced
  • 1 onion, chopped OR 1/2 cup scallions, chopped
  • 5 large eggs
  • bacon fat
  • Salt and fresh cracked pepper


  1. Heat 2 tablespoons of the bacon fat in a large cast-iron pan over medium to high heat. Season the steak with salt and pepper, and place in the pan. Cook for about 3 minutes. Remove from pan and place under foil to rest.
  2. Add 2 more tablespoons of bacon fat into the pan and stir in the potatoes, peppers, onions/scallions. Stir to cook until just browning, and then stir in the steak.
  3. Make 5 wells in the hash and put small pats of bacon fat into them, crack one egg into each well. Cover pan with lid or large cookie sheet, until the whites are set and the yolks are done to your taste.

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I go by Dr. Breakfast, but in addition to restaurants and recipes, I write about family travel, breweries and distilleries, the arts, outdoor fun, and so much more.

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