Steak, Egg & Cheese Bagel: The Ultimate McDonald’s Copycat Breakfast Sandwich

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Introduction

There’s something nostalgic and indulgent about biting into a warm, fluffy bagel layered with juicy steak, a soft scrambled egg, melted cheese, and a creamy tangy sauce. The Steak, Egg & Cheese Bagel was once a breakfast menu favorite at McDonald’s, and for many, its disappearance left a void in their morning routines. But with the right ingredients and a little preparation, you can bring this beloved sandwich back to life right in your kitchen.

This recipe is not only a copycat—it’s an upgrade. By using quality steak, freshly scrambled eggs, and a homemade cheddar-mayo breakfast sauce, you can create a sandwich that’s even better than the original. Whether you’re meal-prepping for busy mornings or planning a decadent weekend brunch, this bagel sandwich is hearty, satisfying, and flavor-packed.

What Makes This Recipe Special?

  • Perfectly Seasoned Steak: Thinly sliced sirloin or ribeye is seasoned, seared, and optionally shaped into a patty for that authentic fast-food feel.

  • Cheesy, Tangy Sauce: A cheddar powder–based mayonnaise sauce mimics the classic fast food condiment while adding depth and richness.

  • Folded Egg Technique: Soft-scrambled and folded for a thick, satisfying texture that mimics restaurant-style eggs.

  • Golden-Toasted Bagel: Slightly crisp exterior with a fluffy inside, ideal for holding all the savory fillings.

Ingredients (US Measurements)

For the Breakfast Sauce:

  • ½ cup mayonnaise

  • 1 tablespoon lemon juice

  • 1 tablespoon cheddar cheese powder

  • ¼ teaspoon ground turmeric

  • ⅛ teaspoon MSG (optional for authentic umami flavor)

For the Steak Patty:

  • 4 ounces thinly sliced ribeye or sirloin steak

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • Salt and pepper to taste

  • 1 tablespoon vegetable oil

  • ¼ small onion, thinly sliced

For the Egg:

  • 1 large egg

  • 1 tablespoon butter

  • Salt and pepper to taste

For Assembly:

  • 1 plain bagel, halved

  • 2 slices American cheese

  • Additional butter for toasting

Kitchen Tools You’ll Need

  • Skillet or nonstick frying pan

  • Mixing bowls

  • Whisk or fork

  • Sharp knife

  • Spatula

  • Small food ring mold (optional for shaping egg or patty)

  • Measuring spoons and cups

  • Parchment paper

Prep and Cook Time

  • Active Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Freezing (for steak patty shape): Optional 2 hours

  • Total Time (including optional prep): ~35 minutes to 2 hours 35 minutes

  • Servings: 1 sandwich

  • Calories per Sandwich: ~650–700 kcal (estimated)

Step-by-Step Instructions

Step 1: Make the Breakfast Sauce

  1. In a small bowl, combine mayonnaise, lemon juice, cheddar powder, turmeric, and MSG (if using).

  2. Whisk until smooth and creamy.

  3. Cover and refrigerate for at least 15 minutes. This sauce will keep in the fridge for up to 2 weeks.

Tip: The cheddar powder is the secret ingredient. It gives the sauce that classic “cheesy-mayo” flavor without being overpowering.

Step 2: Prepare the Steak

  1. Slice your steak into thin strips, about 2–3 inches in length.

  2. Season with garlic powder, onion powder, salt, and pepper.

  3. (Optional) Form the seasoned steak into a circular patty shape on parchment paper. Freeze it for 1–2 hours to hold the shape before cooking.

Tip: Freezing the steak into a patty shape helps replicate the fast-food structure. You can skip this if you’re in a rush.

Step 3: Caramelize Onions

  1. Heat half the oil in a skillet over medium heat.

  2. Add the thinly sliced onions and sauté slowly, stirring occasionally, for 8–10 minutes until golden brown.

  3. Remove from the skillet and set aside.

Step 4: Cook the Steak

  1. Heat the remaining oil in the same skillet over medium-high heat.

  2. Cook the steak strips or frozen patty for about 3–4 minutes per side until seared and browned.

  3. Add caramelized onions back to the pan and combine.

Tip: Don’t overcrowd the pan. Let the steak sear rather than steam.

Step 5: Toast the Bagel

  1. Butter the cut sides of the bagel halves.

  2. Toast them face down in a pan over medium heat for 2–3 minutes until golden and crisp.

  3. Set aside.

Step 6: Make the Folded Egg

  1. Crack one egg into a small bowl and beat well with a pinch of salt and pepper.

  2. Melt butter in a nonstick skillet over medium-low heat.

  3. Pour in the egg and allow it to set slightly.

  4. Gently fold the edges toward the center until you create a soft, folded square or oval shape.

  5. Remove from the pan immediately to prevent overcooking.

Tip: The key is low and slow heat—this keeps the egg fluffy and tender.

Step 7: Assemble the Sandwich

  1. Spread the prepared breakfast sauce on both halves of the toasted bagel.

  2. Place the cooked steak and onion mixture on the bottom half.

  3. Lay the folded egg over the steak.

  4. Add 2 slices of American cheese on top of the egg.

  5. Close the sandwich with the top bagel half.

Optional: Microwave the whole sandwich for 10–15 seconds to melt the cheese if it hasn’t fully melted already.

Taste & Texture Notes

This sandwich is savory, creamy, and filling. The egg provides a soft texture, the steak is rich and hearty, the sauce adds tangy complexity, and the toasted bagel gives a delightful crunch. Each bite balances chewiness, creaminess, and meaty satisfaction.

Storage & Reheating

Make-Ahead:

  • Prepare the steak and sauce up to 2 days in advance. Store separately in airtight containers in the fridge.

Refrigerator:

  • Assembled sandwiches can be stored in foil or an airtight container for 24 hours.

Freezer:

  • Assemble, wrap in foil, and freeze. To reheat, microwave for 2 minutes or bake at 350°F for 10–12 minutes.

Reheat Tip:

  • Wrap in a paper towel and microwave for a steamy, soft finish.

Variations

1. Sausage Instead of Steak
Use breakfast sausage patties for a classic sausage, egg, and cheese spin.

2. Add Vegetables
Include a slice of tomato or sautéed bell peppers for added flavor and texture.

3. Swap Bagel Flavors
Try an everything bagel, cheddar bagel, or onion bagel for a flavor twist.

4. Low-Carb Version
Skip the bagel and wrap ingredients in a lettuce leaf or low-carb tortilla.

Tips for Success

  • Use thinly sliced steak to ensure even cooking and tenderness.

  • Don’t overcook the egg—soft and fluffy is ideal.

  • Toasting the bagel is essential for preventing sogginess from the sauce.

  • Use quality cheese like deli-sliced American or cheddar for optimal melt.

  • Cook onions low and slow to bring out their natural sweetness.

Frequently Asked Questions

Q: Can I use pre-cooked steak?
Yes, just reheat gently in a pan and season before assembling the sandwich.

Q: What kind of bagel is best?
Plain, everything, or cheddar bagels work best. Avoid overly sweet bagels like cinnamon raisin.

Q: Is the cheddar powder necessary?
It’s key to replicating the flavor of the original sauce, but you can substitute a small amount of shredded sharp cheddar if needed.

Q: Can I make this vegetarian?
Swap steak with sautéed mushrooms or a veggie patty and skip the meat seasoning.

Final Thoughts

The Steak, Egg & Cheese Bagel is a nostalgic favorite that’s easy to bring back into your life with a few pantry staples and a little prep. This homemade version gives you full control over ingredients, seasoning, and quality—without sacrificing flavor or satisfaction. It’s the perfect breakfast for steak lovers, brunch fans, and those craving a hearty start to the day.

Whether you’re meal prepping for the week or looking to impress your family with a McDonald’s classic done better, this recipe delivers bold flavor, rich texture, and a whole lot of comfort.

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