Pin it
This steak, egg, and cheese bagel sandwich is my go-to weekend breakfast when I need something substantial to power through a busy day. The combination of savory steak, fluffy eggs, and melty cheese nestled in a toasted bagel creates the ultimate handheld meal that satisfies like nothing else.
I started making these bagel sandwiches after a memorable weekend brunch at a local diner. My homemade version quickly became our Saturday morning tradition, and now my husband requests them before any big day that requires serious fuel.
Ingredients
- Unsalted butter: Provides the perfect cooking fat for eggs and steak while adding richness without oversalting the dish
- Sliced onion: Caramelizes to add sweet depth to contrast with the savory steak
- Shaved steak: Cooks quickly and stays tender; make sure to look for thinly sliced ribeye or sandwich steak
- Eggs: Create the creamy element that brings everything together; use fresh eggs for the best flavor and texture
- Montreal steak seasoning: Delivers a perfect blend of garlic, pepper, and coriander that enhances the beef without overpowering it
- Worcestershire sauce: Adds umami and depth to the steak; a little goes a long way
- American cheese: Melts beautifully and creates that classic gooey texture; choose a quality brand for best results
- Bagels: Provide the sturdy foundation; look for fresh bakery-style bagels with a chewy interior and crisp exterior
- Mayonnaise: Creates the base for a flavorful sauce that keeps the sandwich from being dry
- Mustard: Adds tang and complexity to balance the richness of the other ingredients
- Dried dill: Provides a subtle herbal note that brightens the whole sandwich
Step-by-Step Instructions
- Prepare the Special Sauce:
- Mix mayonnaise, mustard, and dried dill together in a small bowl until completely combined. The sauce should have a light yellow color with visible specks of dill throughout. This can be made ahead and refrigerated for up to 3 days to develop flavor.
- Caramelize the Onions:
- Melt butter in a skillet over medium heat until it foams slightly but doesn't brown. Add the sliced onions in an even layer and sprinkle with a pinch of salt to help draw out moisture. Cook for about 7 to 8 minutes, stirring occasionally until onions turn golden brown and develop a sweet aroma. Remove from skillet and set aside.
- Scramble the Eggs:
- Add another tablespoon of butter to the same skillet, allowing it to melt completely. Pour in the beaten eggs and let them set slightly before gently folding with a spatula. Cook for about 2 minutes until just set but still slightly glossy. Divide into two equal portions and remove from heat so they don't overcook.
- Cook the Seasoned Steak:
- Place shaved steak in a mixing bowl and drizzle with Worcestershire sauce. Sprinkle Montreal steak seasoning evenly over the meat and toss with your hands to ensure even distribution. Melt the remaining tablespoon of butter in the skillet over medium-high heat until sizzling. Add the seasoned steak in an even layer and cook for about 2 minutes, turning occasionally with tongs until just browned but still juicy.
- Combine Steak and Onions:
- Return the caramelized onions to the skillet with the steak. Gently mix them together using a spatula or tongs. Divide the mixture into two even piles in the skillet, creating the perfect portion for each sandwich. Place a slice of American cheese on top of each pile and remove from heat, allowing residual warmth to melt the cheese completely.
- Assemble the Sandwich:
- Toast bagels until golden brown with a crispy exterior but still soft inside. Spread a generous layer of the prepared sauce on each bagel half. Place one portion of scrambled eggs on the bottom half of each bagel, creating an even layer. Top the eggs with the steak, onion, and melted cheese mixture, making sure to get all the flavorful bits from the pan. Crown with the top bagel half, pressing gently to secure all components.
Pin it
This sandwich reminds me of Sunday mornings at my grandparents' house. My grandfather would make something similar after church, and the aroma of onions and steak cooking would fill the kitchen. That memory is why I always take the extra time to properly caramelize the onions they were his secret to making an ordinary sandwich extraordinary.
Make Ahead Options
This sandwich can be partially prepped ahead of time to make mornings easier. The special sauce can be prepared up to three days in advance and stored in an airtight container in the refrigerator. You can also slice onions the night before and store them in a sealed container. For a grab and go breakfast, assemble the entire sandwich, wrap tightly in foil, and refrigerate overnight. In the morning, simply reheat in a 350°F oven for about 15 minutes until warmed through.
Perfect Pairings
This hearty breakfast sandwich pairs beautifully with several sides to create a complete meal. Serve alongside crispy hash browns or home fries for a classic diner experience. For a lighter option, a simple fruit salad with berries and citrus provides a refreshing contrast to the richness of the sandwich. If serving for brunch, consider adding a Bloody Mary or fresh orange juice to complement the savory flavors.
Customization Ideas
The basic formula for this sandwich is endlessly adaptable to suit different tastes and dietary needs. Swap the bagel for an English muffin or croissant for a different texture experience. For a spicier version, add jalapeños to the onions while cooking or incorporate hot sauce into the special sauce. Vegetarians can replace the steak with sautéed mushrooms seasoned with the same spices for a similar umami experience. For a lower carb option, use a lettuce wrap instead of a bagel and add avocado for healthy fats.
Pin it
Frequently Asked Questions
- → What can I substitute for Montreal steak seasoning?
If you don't have Montreal steak seasoning, you can make your own by combining equal parts salt, black pepper, garlic powder, onion powder, coriander, dill, and red pepper flakes. Alternatively, any all-purpose steak seasoning blend will work well in this sandwich.
- → Can I prepare parts of this sandwich ahead of time?
Yes! The special sauce (mayo-mustard-dill mixture) can be made up to 3 days ahead and stored in the refrigerator. You can also caramelize the onions in advance and reheat them when assembling. However, the eggs and steak are best prepared fresh for optimal texture and flavor.
- → What type of bagel works best for this sandwich?
Plain, everything, or onion bagels complement the savory flavors in this sandwich best. For a heartier option, try whole wheat or multigrain bagels. Avoid sweet varieties like cinnamon raisin or blueberry, as they'll clash with the savory ingredients.
- → Can I use a different type of cheese?
Absolutely! While American cheese melts beautifully, you can substitute with cheddar, provolone, Swiss, or pepper jack for different flavor profiles. For a more gourmet version, try using Gruyère or fontina cheese.
- → What's the best cut of beef to use for shaved steak?
Ribeye, sirloin, or flank steak work well when thinly sliced or shaved. Many grocery stores sell pre-shaved steak specifically for sandwiches or cheesesteaks in the meat department. If shaving your own, partially freeze the steak first to make thin slicing easier.
- → How can I make this sandwich lighter or healthier?
To lighten this sandwich, use whole grain bagels, substitute egg whites for whole eggs, use reduced-fat cheese, and make a lighter spread with Greek yogurt instead of mayonnaise. You can also reduce the butter used for cooking and add extra vegetables like spinach or tomato.