One sleepy Saturday morning, I found my husband and I wandering local streets near the beach at sunrise. We stopped to chat with a morning food truck vendor named Marta, who served sizzling breakfast sandwiches before the tide came in. She offered me a bite of her signature steak, egg, and cheese wrap—a salty, warm bundle that felt like a hug in my hand. That little taste nudged something in me: could I recreate that comfort at home?
Back in my kitchen, I remembered teaching students about trying new things, even when they seemed odd. So I thought, why not adapt this breakfast classic?
I started experimenting with shaved steak, onions, and fluffy scrambled eggs, layered with creamy cheese and a tangy sauce. My retired-teacher friend across the street even came over to test it (she gave me two thumbs up and asked for the recipe).
Now, these sandwiches are a regular weekend treat. They wake up the senses with grilled-savory steak, creamy egg, and melted cheese nestled inside a toasted bagel. Guests often ask if I stopped by a drive-thru, but the pride in knowing it’s homemade never fades.
Short Description
A homemade version of McDonald’s steak, egg, and cheese bagel sandwich—featuring shaved steak, onions, fluffy eggs, melted American cheese, and a tangy dill-mustard sauce.
Key Ingredients
For the Sandwiches:
- 3 tablespoons unsalted butter
- 1 small onion, sliced
- ½ pound shaved steak
- 4 eggs, beaten
- 1 teaspoon Montreal steak seasoning
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- 2 slices American cheese
Sauce:
- ½ cup mayonnaise
- 2 tablespoons mustard
- ¼ teaspoon dried dill
Tools Needed
- Large skillet or griddle
- Mixing bowl
- Whisk
- Tongs or spatula
- Knife and cutting board
- Toaster or toaster oven
Cooking Instructions
Step 1: Make the Sauce
In a bowl, mix mayonnaise, mustard, and dried dill until smooth. Place in the refrigerator while you cook.
Step 2: Sauté the Onions
Heat 1 tablespoon butter in a skillet over medium heat. Add onions and ½ teaspoon salt; cook 5–6 minutes until soft and starting to brown. Remove and set aside.
Step 3: Scramble the Eggs
Add another tablespoon of butter to the skillet. Pour in beaten eggs, cook over medium-low heat, stirring gently until soft, creamy curds form. Divide into two portions and set aside.
Step 4: Season the Steak
Place shaved steak in a bowl. Add Worcestershire sauce and Montreal seasoning; toss to coat evenly.
Step 5: Cook the Steak & Cheese
Add remaining butter to the skillet over medium heat. Cook steak until just browned (2–3 minutes), then mix in cooked onions. Split into two piles and top each with a slice of cheese to melt.
Step 6: Toast the Bagels
Toast bagel halves in the skillet or toaster until lightly golden.
Step 7: Assemble the Sandwich
Spread sauce on each bagel half. Add scrambled eggs, then steak-onion-cheese mixture. Cover with top halves to complete the sandwiches.
Why You’ll Love This Recipe
Flavor Boost: Steak seasoning and Worcestershire sauce add a savory, meaty depth that’s hard to beat.
Quick and Easy: Around 20 minutes from skillet to sandwich—perfect for weekend mornings.
Customizable: You can swap the bagel for an English muffin or wrap it to suit your style.
Protein-Rich: Eggs and steak offer a satisfying, filling start to the day.
Homemade Comfort: No drive-thru needed—just fresh ingredients and a kitchen you love.
Mistakes to Avoid & Solutions
Overcooked, rubbery eggs: Cook slowly on medium-low and remove as soon as creamy curds form.
Onion burnt before soft: Keep onion slices moving and stay at medium heat to bring out their sweetness.
Steak too wettish: Pat steak dry before seasoning to help it brown rather than steam.
Cheese won’t melt: Cover the skillet for 30 seconds after adding cheese to trap heat.
Sauce too thick or thin: Adjust by adding a bit more mayo or mustard for thicker, or a splash of water for thinner.
Serving and Pairing Suggestions
Serve as breakfast or brunch: Plate with a side of crispy hash browns or fresh fruit.
On-the-go style: Wrap in parchment paper so you can hold it on the beach, behind the wheel, or at a fair.
Buffet option: Offer bagel halves, steak, eggs, cheese, and sauce separately so guests can build their own.
Drink pairings: A cold brew coffee, freshly squeezed orange juice, or sparkling water with lemon are great complements.
Storage and Reheating Tips
Store: Wrap leftovers in foil and keep in the fridge for up to 2 days.
Reheat (oven): Bake at 350°F for 10 minutes until warmed through and cheese is soft.
Reheat (pan): Warm in a skillet over medium heat for 2–3 minutes per side.
Avoid microwave: It can make the eggs rubbery and the bagel tough.
FAQs
1. Can I use a different bread instead of bagels?
Yes—English muffins, brioche buns, or even a tortilla wrap work well.
2. What’s the best steak substitute for budget-friendly versions?
Thinly sliced roast beef or deli-style roast steak can substitute nicely.
3. Can I prep this ahead of time?
Yes—cook the steak and onions the night before, then reheat and assemble in the morning.
4. How spicy is this sandwich?
It’s mild, but you can add a dash of hot sauce or use pepper jack for extra zing.
5. Can I make this dairy-free?
Try vegan cheese slices and swap butter for oil; use a dairy-free mayo to keep it creamy.
Tips & Tricks
Let steak rest at room temperature for 10 minutes before cooking—helps it brown better.
Use a cast-iron skillet for even heat and better browning.
For fluffier eggs, add a splash of milk before beating.
Make extra sauce—its tangy flavor is great on hash browns too.
If bagels are thick, scoop out a bit or split them horizontally for easier eating.
Recipe Variations
Southwest Twist:
Add chopped green chiles to the steak, swap American cheese for pepper jack, and mix cilantro into the sauce.
Mushroom & Swiss Version:
Cook chopped mushrooms with the onions and top the steak with Swiss cheese. Use Dijon mustard sauce.
Veggie-Friendly:
Replace steak with sautéed spinach and bell peppers. Add Monterey jack cheese and more dill in the sauce.
Spicy Kick:
Stir 1 tablespoon chipotle mayo into the sauce and add ½ teaspoon cayenne to the steak mixture.
Final Thoughts
Each bite of this homemade steak, egg, and cheese bagel brings together salty, creamy, melty comfort, without needing a drive-thru. I’ve found joy in crafting fast-food favorites at home, but this one feels especially satisfying.
The tangy sauce, tender steak, fluffy eggs—it all blends just right. I hope you’ll make it for someone you care about, turn the skillet over together, and enjoy that delicious, homemade pause in an otherwise busy day.
McDonald's Steak, Egg And Cheese Copycat
Print ThisIngredients
- For the Sandwiches:
- 3 tablespoons unsalted butter
- 1 small onion, sliced
- ½ pound shaved steak
- 4 eggs, beaten
- 1 teaspoon Montreal steak seasoning
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- 2 slices American cheese
- Sauce:
- ½ cup mayonnaise
- 2 tablespoons mustard
- ¼ teaspoon dried dill
Instructions
Step 1: Make the Sauce
Stir together mayo, mustard, and dill until smooth. Chill in the fridge.
Step 2: Sauté the Onions
Cook onions in 1 tbsp butter with salt over medium heat until golden, about 5–6 minutes. Set aside.
Step 3: Scramble the Eggs
Add 1 tbsp butter to the skillet, scramble eggs gently over medium-low heat until soft. Divide into two portions.
Step 4: Season the Steak
Toss shaved steak with Worcestershire and Montreal seasoning.
Step 5: Cook Steak & Melt Cheese
Melt remaining butter, cook steak for 2–3 minutes, stir in onions. Divide into two piles, top each with cheese to melt.
Step 6: Toast Bagels
Lightly toast bagels in skillet or toaster.
Step 7: Assemble Sandwiches
Spread sauce on bagels, layer with eggs and steak-cheese mixture. Top with remaining bagel halves.
