I’ve recreated the iconic McDonald’s Steak, Egg & Cheese bagel sandwich right in my kitchen—it’s hearty, quick to make, and tastes like a breakfast drive-thru classic.
Why You’ll Love This Recipe
I love how it brings together juicy seasoned steak, fluffy eggs, and gooey cheese—all layered in a toasted, buttered bagel. It’s ready in under 20 minutes, and making it at home means I control the ingredients and portion sizes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 plain bagels, halved
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5 tbsp butter, divided
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1 small yellow or white onion, thinly sliced
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4 large eggs, beaten
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1 tbsp cream (optional, for extra fluffy eggs)
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8 oz thinly sliced steak (sirloin or ribeye), seasoned
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1 tsp Montreal steak seasoning (or Worcestershire + garlic powder)
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drizzle Worcestershire sauce
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2 slices American cheese (or smoked cheddar)
directions
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I toast the bagel halves, then spread each with about ½ tbsp butter. I place a cheese slice on each bottom half.
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I melt 1 tbsp butter in a skillet over medium heat. I add onions and sauté them until they’re soft and lightly browned, then set them aside.
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I melt another 1 tbsp butter, whisk cream into beaten eggs (if using), then scramble gently until just set. I divide the eggs between the bagels.
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I add the remaining butter to the skillet and cook the thinly sliced steak seasoned with Montreal seasoning and Worcestershire sauce, flipping carefully to keep it patty-shaped. Once cooked, I place the steak on the eggs on each bagel and top with sautéed onions.
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I close the sandwiches and serve them warm.
Servings and timing
Serves: 2 sandwiches
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
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I sometimes swap American cheese for smoked cheddar or Swiss for a flavor twist.
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I like adding caramelized or grilled onions for more depth.
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I drizzle on a homemade breakfast sauce with mayo, mustard, lemon juice, dill, and cheddar powder.
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I use leftover steak or shaved ribeye when I want a quicker option.
storage/reheating
I store the sandwich components separately in airtight containers for up to 2 days to avoid soggy bagels. I reheat the steak and eggs gently in a microwave or skillet and toast the bagels fresh before assembling.
FAQs
1. Can I make the breakfast sauce ahead?
Yes—I prepare it ahead and keep it refrigerated for up to a week.
2. Is this the same sauce McDonald’s uses?
It’s not identical, but it’s a close match with a mayo‑mustard‑dill blend that reminds me of their original.
3. What steak cut works best?
Thinly sliced sirloin or ribeye works best for tenderness and quick cooking.
4. How do I get fluffy eggs?
I whisk in a tablespoon of cream and cook them low and slow, stirring often, for a soft and creamy texture.
5. Can I prep this for meal prep?
Absolutely. I cook and store the steak and eggs separately, then toast fresh bagels and assemble when I’m ready to eat. It keeps everything tasting fresh.
Conclusion
Making this at home lets me enjoy my favorite fast-food breakfast with better ingredients and my own flavor tweaks. It’s hearty, customizable, and a delicious start to the day.
