Steak Egg and Cheese Bagel
A quick and satisfying breakfast sandwich with savory steak, melted cheese, and a perfectly cooked egg on a toasted bagel. A copycat of McDonald's steak bagel made in under 15 minutes.
Prep
5 min
Cook
10 min
Total
15 min
Servings
1 sandwich
Ingredients
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Instructions
- 1
Toast your sliced bagel in a toaster or on a skillet with butter until golden brown and slightly crisp.
- 2
Heat a small skillet over medium-high heat. Season the steak with salt and pepper. Sear the slices 1–2 minutes per side until lightly browned but still tender. Remove from the pan and set aside.
- 3
Reduce the heat to medium. Crack the egg into the same skillet, cooking until the white is set but the yolk is still slightly runny, about 2–3 minutes. Flip if you prefer a fully cooked yolk. Season with a pinch of salt and pepper.
- 4
Place the cooked steak on the bottom half of the toasted bagel, add the egg, then top with a slice of cheese. Close with the top half of the bagel.
- 5
Return the sandwich to the skillet for 30–60 seconds, pressing gently, until the cheese starts to melt. Serve immediately.
Used in this recipe: Nonstick Skillet Flexible Turner (Amazon, affiliate links)
Nutrition (per serving)
700 kcal
Calories
A steak, egg and cheese bagel is a fast-food-style breakfast sandwich you can make at home in about 15 minutes: thin seared steak, a fried egg and a slice of melted cheese on a toasted bagel. The card shows 5 minutes of prep and 10 of cooking, and the recipe makes one sandwich, so it is easy to scale up for a few people. Everything cooks in one small skillet.
What You Need for One Steak Egg and Cheese Bagel
- 1 plain or everything bagel, sliced
- 1 tsp butter or oil for toasting
- 3–4 oz thinly sliced steak (ribeye or sirloin)
- 1 large egg
- Salt and pepper, to taste
- 1 slice American cheese or another melting cheese
Optional: hot sauce, ketchup or mustard, and sautéed onions or peppers.
Thin slices matter more than the cut. Ribeye stays tender and sirloin is leaner, but either one cooks through in a couple of minutes only if it is sliced thinly. Shaved steak from the butcher counter, or a steak you have partly frozen and then sliced thin with a sharp knife, both work.
How to Make a Steak Egg and Cheese Bagel
- Toast the bagel. Toast the sliced bagel in a toaster, or in a skillet with butter, until golden and slightly crisp.
- Sear the steak. Heat a small skillet over medium-high heat. Season the steak with salt and pepper and sear the slices 1–2 minutes per side, until lightly browned. Remove them from the pan and set aside.
- Fry the egg. Turn the heat down to medium and crack the egg into the same skillet. Cook about 2–3 minutes, until the white is set. Flip it if you want a fully cooked yolk. Season with salt and pepper.
- Build the sandwich. Put the steak on the bottom half of the bagel, add the egg, then the cheese, and close it with the top half.
- Melt the cheese. Return the sandwich to the skillet for 30–60 seconds, pressing gently, until the cheese starts to melt. Serve right away.
Keeping the Steak Tender and the Bagel Crisp
- Do not crowd the pan. Overlapping steak slices steam instead of searing. If your skillet is small, cook the steak in two batches.
- Butter the bagel. A buttered, toasted cut side makes a barrier that keeps the bagel from going soggy under the steak and egg.
- Cook the steak just through. Thin slices turn tough quickly. The USDA minimum for whole-cut steak is 145°F, and thin slices reach it in the short searing time above.
- Eggs and safety. A runny yolk is not fully cooked. If you are serving young children, older adults, pregnant people or anyone with a weakened immune system, cook the yolk firm or use pasteurized eggs.
- Want a fluffier egg? Beat it lightly and scramble it instead of frying.
Swaps for the Steak, Cheese and Bagel
- Cheese: Cheddar, provolone or pepper jack all work in place of American. American melts fastest and creamiest, so the others will melt a little less smoothly.
- Bagel: Whole wheat or sesame bagels give a different texture and flavor; an everything bagel adds more seasoning.
- Protein: A sausage patty or turkey bacon can replace the steak. Cook a sausage patty to 160°F, and expect a less beefy sandwich.
- Extras: Avocado slices, sautéed mushrooms or spinach add some vegetables.
Can You Make It Ahead?
You can cook the steak and the egg earlier, refrigerate them within 2 hours and eat them within 3–4 days, then assemble in the morning. Reheat the steak and egg until steaming hot (165°F) and toast the bagel right before you build the sandwich so it stays crisp. The egg will be firmer after reheating.
If you like a steak breakfast, steak and potato breakfast hash is a good pan-cooked option for more people, and cottage cheese egg bake is an easy make-ahead breakfast. If you want to use sliced steak for something beyond breakfast, try an easy Philly cheesesteak.
FAQ
What is the best cheese for melting?
American cheese melts quickly and stays creamy, but mild cheddar or provolone also work.
How do I get the McDonald’s-style flavor?
Use thin, well-seasoned steak, a soft bagel and American cheese, and toast the bagel with a little butter. That mirrors the texture of the fast-food version.
