Description
The EASY steak egg and cheese bagel recipe you can make at home! Inspired by the McDonalds version, this sandwich is loved by many.
Ingredients
- 8 oz. ribeye steak
- sea salt and black pepper
- Worcestershire sauce
- 1/4 white onion, thinly sliced
- 3 Tbsp. butter, divided
- 4 eggs
- 8 slices cheddar cheese or white American, thinly sliced
- 4 high-quality bagels
Instructions
- Butterfly an 8 oz. steak or buy a thin cut steak. (You want it about 1/2 inch thick.) Cut into 4 little steaks, about 4-5 inches wide. Season with salt, pepper, and sprinkle with Worcestershire sauce. Set aside.
- Cook onions. Heat 1 tablespoon of butter over medium heat in a nonstick skillet and when it foams, add onions. Stirring occasionally, cook for about 9-12 minutes, until onions are soft and caramelized.
- Meanwhile, cook the steak in another pan. Heat 1 tablespoon of butter over medium-high heat in a stainless steel skillet. When it foams, add steak and cook for about 1 minute per side, until cooked through. (These cook fast so be careful not to overcook.) Remove steaks from the pan and set aside.
- Heat the remaining 1 tablespoon of butter in a nonstick pan over medium-low heat. When butter foams, carefully crack eggs into the pan. Gently cook, breaking the yolk if desired, and folding up the edges of the egg white to form a similar shape to the bagel.
- Cook the egg for about 3 minutes, then gently flip over, top with a slice of cheese, and cook for another 2-3 minutes until the egg is cooked to the desired consistency.
- While eggs are cooking, toast bagels.
- Lightly butter bagels if desired, then top the bottom bagels with a slice of cheese. Add the slice of steak to the cheese and top with fried onions, egg, and cheese. Top with the top slice of bagel and serve immediately.
Notes
Storage: These are best eaten immediately while the steak is warm and the cheese is melty. If you have leftover components, store them separately in an airtight container in the refrigerator for up to 2–3 days and assemble fresh.
Ingredients: For the bagels, softer store-bought bagels actually work better here than thick bagel-shop bagels — they’re easier to eat and hold together nicely. For cheese, thinly sliced American or white American melts beautifully; if your slices are very thin, use two per sandwich. Ribeye is ideal, but any tender cut (like New York strip) works well too.
Prep ahead: The caramelized onions can be made 2–3 days ahead and stored in the fridge — they reheat quickly in a pan. The steak is best cooked fresh for the best texture.
Tools: A stainless steel skillet is ideal for cooking the steak — it gives you a better sear and crust than a nonstick pan. Use a separate nonstick skillet for the eggs so they release cleanly.