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This copycat McDonald's steak egg and cheese became my solution when I was craving that iconic breakfast sandwich but didn’t want to deal with drive-through lines or pay restaurant prices for a simple combination of steak eggs and cheese on a bagel. Making it at home means getting way more filling better quality ingredients and that satisfying homemade flavor. My husband missed this sandwich after it left the menu and now says mine are better than the original.
My brother-in-law who used to get these daily now prefers my version because every bite is packed with steak and real flavor.
Ingredients
- Shaved steak: Cooks fast and has the ideal texture for breakfast sandwiches
- Montreal steak seasoning: Adds bold peppery depth to the meat
- Caramelized onions: Sweetens the savory profile and brings balance to eggs and cheese
- Special sauce: A mix of mayo yellow mustard and dill that gives a tangy fast-food-inspired flavor
- American cheese: Melts beautifully and offers that nostalgic taste everyone expects
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Step-by-Step Instructions
- Mix the Sauce:
- Combine mayonnaise yellow mustard and dried dill in a small bowl. Stir until smooth and chill in the fridge so the flavors can meld while the rest of the sandwich cooks.
- Caramelize the Onions:
- Melt a tablespoon of butter in a pan over medium heat. Add sliced onions and a pinch of salt then cook for about 7 minutes until golden and tender. Remove from pan and keep warm.
- Scramble the Eggs:
- Add another tablespoon of butter to the same pan. Pour in beaten eggs and gently scramble over medium heat. Cook until just set but still soft and creamy. Divide into two equal portions.
- Cook the Steak:
- In a bowl toss shaved steak with a dash of Worcestershire sauce and Montreal steak seasoning. Add a tablespoon of butter to the pan and sauté the seasoned meat for 3 to 4 minutes until just browned. Stir frequently to avoid overcooking. Add the onions back in then form two piles and place a slice of American cheese over each.
- Toast and Assemble:
- Lightly toast the bagel halves in a toaster or in the pan. Spread the prepared sauce on both halves of each bagel. Layer with eggs on the bottom then cheesy steak-onion mixture and close with the top half.
Storage Tips
Assemble just before serving for best results. Keep sauce in the fridge for up to five days. Cooked steak and onions can be frozen in portioned bags then reheated directly in a skillet for quick breakfasts.
Ingredient Substitutions
You can swap American cheese for provolone Swiss or cheddar. Use English muffins or hearty rolls if bagels aren’t available. Fresh herbs can replace dried dill for a brighter flavor in the sauce.
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Serving Suggestions
Pair this sandwich with hash browns crispy potato wedges or fresh-cut fruit for a rounded meal. It also goes well with a hot coffee or freshly squeezed orange juice.
I once forgot to toast the bagels and the fillings made everything soggy. Since then I always toast them while the cheese melts so it all comes together perfectly.
Frequently Asked Questions About Recipes
- → What type of steak should I use for this sandwich?
Shaved steak is ideal as it cooks quickly and has the perfect texture for sandwiches. Ask your butcher or check the frozen section.
- → Can I use leftover steak instead?
Yes, thinly slice any leftover steak and warm it in a skillet with the onions and seasoning for an easy shortcut.
- → What gives the sauce its signature flavor?
The mix of mayonnaise, yellow mustard, and dill delivers that tangy, nostalgic breakfast flavor.
- → Can I use a different kind of bread?
Definitely. While bagels are traditional, sub rolls, English muffins, or thick toast also work well if they're sturdy.
- → How do I keep the sandwich from getting soggy?
Toast the bagel and avoid over-scrambling the eggs. Let the steak mixture rest briefly so excess moisture doesn’t soak the bread.