McDonald’s steak, egg and cheese bagel is so filling and delicious. It's a fluffy omelet topped with melty cheese and hearty steak and onions. But this recipe? You can make it at home, so you don’t have to venture out for a meaty and decadent breakfast sandwich. And this way you can customize it to your liking.
We use shaved steak instead of a patty, so all of the ingredients are fairly inexpensive and easy to find. If you’re feeling daring, you can make your own bagels. But store-bought ones work just as well.
This recipe is for two sandwiches, but you can easily cut the recipe in half if you’re making this for one, or double up for the whole family. Or if you've got smaller bagels—bagels vary wildly in size, depending on where you get them—you can turn this recipe into bagel bites instead and halve all the ingredients you'd use on one bagel. Use any kind of bagel you like, but some of the best matches include plain, marble, sesame, poppy, and everything.
One tip: it's super important to use a nonstick skillet if at all possible, to ensure the eggs cook well and that nothing else sticks to the pan as you go. If you can, use a nonstick pan or a very well seasoned cast-iron one that you know will cooperate.
- 4 tablespoons unsalted butter (divided)
- 1 small onion (sliced)
- 1 teaspoon salt (divided)
- 1/2 pound shaved steak
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 plain bagels
- 4 large eggs (beaten)
- 4 slices American cheese
- Optional: steak sauce
Gather your ingredients.
Melt a tablespoon of the butter in a small, nonstick pan or skillet over medium heat. Add the onions and 1/4 teaspoon salt to the pan and sauté until just softened and lightly browned.
Meanwhile, toss the shaved steak with the Worcestershire sauce, garlic powder, and some of the ground black pepper.
Transfer the onions to a plate. Increase the heat to high and add the shaved steak to the pan in one even layer. Cook, without stirring, for 2 minutes or until the steak is browned. Stir and continue to cook until completely cooked through. Transfer the steak to the plate with the onions. Cover to keep warm.
Toast the bagels, then spread 1 tablespoon of the butter over the four halves.
Melt 2 tablespoons of the butter in the pan over low heat. Add half of the beaten eggs and cook, gently stirring, with a rubber spatula to expose the raw egg to the bottom of the pan to create an omelet.
Once the omelet is cooked through, fold it in half with the rubber spatula.
Then, fold the omelet in half once more and top with two slices of the cheese.
Repeat with the remaining eggs and cheese.
Divide the steak and onions between 2 of the bagel halves. Top each with the eggs and cheese, then cover with the remaining bagel halves.
Eat immediately. Serve with steak sauce for dipping or spooning over top, if desired.
- If you want to make a larger batch, you can simply scramble the eggs so you don’t have to make omelets one at a time.
- You can make the onions and steak ahead of time and simply heat it up in the pan quickly before you're ready to serve. This is also a great recipe for using leftover steak. Simply slice it up and heat in a pan with the onions.