Tasty Steak Egg Cheese Bagel

This tasty steak egg and cheese bagel is like bringing a classic American fast-food breakfast right to your table – but it’s way better at home. Picture hot, juicy steak, gooey cheese, creamy eggs, and sweet, soft onions piled on a warm toasted bagel. All of it’s covered in tangy breakfast sauce. On days I want my morning to feel special, this always does the trick.

I gave this sandwich a shot when I first hosted brunch for friends. Now they ask for it all the time—everyone loves how it reminds them of the original version.

Ingredients

• Steak patty or 170 grams thinly sliced steak: Gives that real beefy flavor. Go for marbled cuts or even roast beef for juicy bites.
• Butter: Gets the onions golden and adds flavor. Real butter is the way to go for the best taste.
• Small onion: Adds sweetness and depth. Use fresh ones—skip anything pre-cooked because they just get mushy.
• Large egg: Adds shape and holds it all together. Organic eggs with gold yolks hit different.
• Milk: Makes scrambled eggs fluffy. Full-fat is best for creaminess.
• Plain bagel: Toasted for a better bite. Fresh and hot out of the toaster is perfect.
• Slice of American cheese: Melts smoothly and brings the sandwich together. Gouda or cheddar works too!
• Creamy breakfast sauce: Adds the wow factor. Homemade is non-negotiable.

For the breakfast sauce

• Mayonnaise: Makes it extra creamy. Go for good quality stuff with no weird additives.
• Yellow mustard: Gives it pep and color. The American kind is perfect if you want it mild.
• Lemon juice: Brings some zing. Always pick freshly squeezed for that pop.
• Sugar: Evens it out—a tiny spoonful is plenty.
• Onion powder: Adds depth. Use just a little or it’ll overpower things.
• Garlic powder: Rounds out the flavors. Stick to a pinch so it stays mellow.

Step-by-step guide

Serve hot:

Pop it onto a plate, let the cheese soften for a minute, then dive in while everything stays melty and warm.

Stack your bagel:

Toast your bagel until golden. Smother each half with your fresh sauce. Pile the steak on the bottom, then onions, next the scrambled egg, and finally top with cheese. Close it up with the other half and press lightly to hold together.

Cook the egg:

Beat egg and milk with a fork in a mug. Melt butter in the pan. Pour in the egg and cook it on medium, gently folding from the sides so it stays tender. Try shaping it in a rectangle so it fits nicely on the bagel.

Sear the steak:

Using the same pan, toss in your steak patty and cook for 3 to 4 minutes per side on medium, until it’s nice and browned and cooked through—but don’t let it dry out. Park it under some foil to keep warm.

Caramelize onions:

Melt some butter in a non-stick skillet over medium. Drop in onion rings. Turn them with a wooden spoon every so often and let them cook 5 to 7 minutes until soft and gold. Take them out when they get a sweet smell so they don’t overcook.

Whip up the sauce:

Mix mayo, mustard, lemon juice, sugar, onion powder, and garlic powder in a small bowl. Stir really well with a spoon so it’s totally smooth. Cover and set aside so the flavors can blend.

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Good to know

Loaded with protein and energy, perfect for getting the day started strong. You can prep everything early—the sandwich won’t dry out if you keep it warm. The sauce really adds something special and gives you that nostalgic fast-food vibe. My favorite bit is always the steak—use ribeye if you want to really take it up a notch. Once, my little nephew tried it and said, 'Now I get why you always make these!'

Storage tips

It’s best hot and fresh, but if you want to prep ahead, just chill the parts separately and warm them up before eating. The steak will stay juicy this way. Store leftover sauce in an airtight jar in the fridge—you’ll always be set if you get a craving for a hearty breakfast!

Missing ingredients?

No steak? Use fried chicken strips, some ham, or even a veggie patty instead. Cheddar, gouda, or emmental are all good as long as they melt. If you’re out of bagels, try a crusty roll or even a croissant—you’ll still get something delicious.

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Serving ideas

Add a crunchy green salad or crispy home fries if you want to make it a full meal. If you’re short on time, an espresso or fresh-squeezed orange juice on the side is perfect. When I want it really American, I go for a big latte with plenty of foam with the sandwich.

A bit of background

Steak, egg, and cheese bagels are a staple at American breakfast spots and diners. Back in the 90s, McDonald’s sold out of them first most mornings. In the Midwest, folks swear by them to power up before a commute or a long day. These days, lots of people make them at home for a grab-and-go breakfast.

Recipe FAQs

→ What’s the best steak cut for this bagel?

Lots of folks love ribeye or sirloin, but roast beef slices are tasty too. Cut it nice and thin for awesome flavor and juicy bites.

→ Can I swap out the cheese type?

Absolutely—cheddar and Swiss melt great and taste awesome. Gouda’s a good pick too.

→ How do you get the egg really fluffy?

Beat the egg with a splash of milk, keep your heat low, and let it gently set. Shape it so it fits right in your bagel.

→ Which kind of bagel works best?

Plain bagels let all the flavors shine. Or change it up with something like sesame or whole wheat for a twist.

→ How do I make onions extra caramelized?

Let onions cook slowly with some butter, stirring often. Wait until they’re soft and deep golden brown.