Steak Egg and Cheese Bagel– Easy McDonald’s Copycat

This homemade McDonald’s Steak Egg and Cheese Bagel is messy, melty, and just the kind of hot, buttery sandwich you want when the morning feels off. It’s made with real steak patties, soft eggs, melty cheese, and a tangy sauce — no drive-thru needed. Super filling, way cheaper, and honestly? Better than the original.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: juicy, cheesy, buttery, bold
• Great for: rough mornings, late brunches, mood resets

Why I Like This Recipe

Woke up with no plan. Just needed food that felt like effort without requiring it. Made this, didn’t cry, and maybe even smiled. It’s a whole situation in a bagel.

Ingredients

• 4 plain bagels
• 5 tbsp butter
• ½ white onion, sliced thin
• 1 lb ground chuck (80/20)
• 2 tbsp Worcestershire sauce
• ½ tsp salt
• ½ tsp garlic powder
• ¼ tsp black pepper
• 4 eggs
• 4 slices American cheese
• ¼ cup mayo
• 1 tbsp yellow mustard
• ½ tsp dill

How To Make Steak Egg and Cheese Bagel

1. Toast the bagels: Butter the insides. Toast cut-side down in a skillet until golden and crisp. Set aside.
2. Cook the onions: Melt some butter, toss in sliced onions. Cook until soft and golden. Remove and breathe.
3. Make the patties: Mix beef with Worcestershire, garlic powder, salt, pepper. Form 4 thin patties. Cook 3 mins per side in a hot pan.
4. Soft scramble the eggs: Spray the skillet, pour in whisked eggs. Cook gently, folding once they’re just set. No dry eggs, please.
5. Melt the cheese: Lay a cheese slice on top of each egg portion while warm. Let it soften into the folds.
6. Make the sauce: Whisk mayo, mustard, dill. That’s it. Taste and adjust if needed.
7. Stack everything: Bagel bottom, sauce, steak, onions, egg + cheese, bagel top. That’s the whole dream.

Tips for Success

• Use 80/20 beef — lean won’t cut it
• Don’t overcook the eggs or they’ll go rubbery
• Let the patties rest 1 minute before stacking
• Warm bagels = better stack stability
• Add a slice of tomato or spinach if you’re feeling bold

Storage and Reheating

• Fridge: Wrap leftovers in foil or plastic. Good for 2–3 days.
• Freezer: Wrap tightly. Reheat from frozen or thaw overnight first.
• Reheat: Best in a skillet or oven. Low heat keeps the texture right. Microwave in emergencies only.

Frequently Asked Questions

• Can I use pre-made patties?
  Yeah, but season them up or they’ll taste kinda sad.
• What cheese works best?
  American melts easiest, but cheddar’s great too if you want more bite.
• Can I make the sauce ahead?
  Absolutely. Keeps in the fridge for a few days.
• Is this okay without onions?
  Totally — skip or swap for sautéed mushrooms.
• Bagel too thick?
  Scoop out a little from the inside. Still holds everything, just a little lighter.

Common Mistakes and How to Dodge Them

• Undercooking the onions: Raw onions will fight with the rest of the sandwich. Go low and slow until soft.
• Dry eggs: Eggs cook fast. Turn off the heat as soon as they’re set.
• Stacking while everything’s still sizzling hot: Let the components cool slightly or the sauce will slide right off.
• Skimping on the butter: It’s what gives the bagels that diner-style richness. Use it.
• Forgetting the sauce: This isn’t just a burger on a bagel. The sauce is what makes it special. Mix it fresh.

Nutrition Facts (Per Serving)

• Calories: 954 kcal
• Total Fat: 62g
• Saturated Fat: 23g
• Cholesterol: 250mg
• Sodium: 1130mg
• Potassium: 400mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 39g

You Might Also Like:

• Sausage Biscuit – Easy McDonald’s Copycat
• Mini Biscuit Sliders – Easy McDonald’s Copycat
• Double Cheeseburger – Easy McDonald’s Copycat
• Triple Cheeseburger – Easy McDonald’s Copycat