Description
This Steak Egg Cheese Bagel recipe combines tender shaved steak seasoned with Montreal steak seasoning and Worcestershire sauce, fluffy scrambled eggs, melted American cheese, caramelized onions, and a tangy homemade dill mayo mustard sauce, all sandwiched inside toasted bagel halves. Perfect for a hearty breakfast or brunch, it offers a satisfying balance of savory flavors and textures.
Ingredients
Scale
Sauce
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1/4 teaspoon dried dill
Main Ingredients
- 3 tablespoons unsalted butter, divided
- 1 small onion, sliced
- 1/2 pound shaved steak
- 1 teaspoon Montreal steak seasoning
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 4 eggs, beaten
- 2 slices American cheese
- 2 bagels, halved
Instructions
- Prepare the sauce: In a small bowl, combine mayonnaise, mustard, and dried dill. Whisk well until smooth. Cover and refrigerate the sauce until ready to assemble the sandwiches.
- Caramelize the onions: Melt 1 tablespoon of unsalted butter in a skillet over medium heat. Add the sliced onions and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the onions turn slightly brown and sweet, about 5-7 minutes. Remove the onions from the skillet and set aside.
- Scramble the eggs: Add another tablespoon of butter to the same skillet and let it melt over medium heat. Pour in the beaten eggs and gently scramble them until just cooked but still moist and fluffy. Remove from heat and divide the eggs into two equal portions for the sandwiches.
- Cook the steak: Place the shaved steak in a bowl and toss with Worcestershire sauce and Montreal steak seasoning until evenly coated. Melt the remaining tablespoon of butter in the skillet over medium-high heat. Add the steak mixture and cook just until browned, about 2-3 minutes. Return the cooked onions to the skillet and stir to combine. Divide this mixture into two piles in the skillet and place one slice of American cheese on each pile to allow it to melt.
- Toast the bagels: Toast the halved bagels either in the skillet used before or a toaster until they are golden brown and slightly crispy.
- Assemble the sandwiches: Spread the prepared dill mustard mayo sauce evenly on each bagel half. Layer one portion of scrambled eggs on the bottom half of each bagel, then top with the steak, onion, and melted cheese mixture. Place the top halves of the bagels on each sandwich to finish.
Notes
- Use freshly shaved steak for the best texture; you can ask your butcher or shave a steak thinly at home.
- Adjust seasoning in the steak mixture according to taste preferences.
- American cheese melts nicely and adds creaminess, but you can substitute with cheddar or Swiss cheese if desired.
- For a spicier version, add a pinch of cayenne or hot sauce to the egg mixture.
- Sandwiches can be wrapped tightly and refrigerated for up to 24 hours, then reheated gently in a skillet or microwave.
