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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 what's basically eggs, steak, and cheese on a bagel. Making it at home means you get way more filling, better quality ingredients, and that amazing homemade taste that's somehow even better than the original. I started making these when my husband kept talking about missing those breakfast sandwiches after they disappeared from the menu, and now he says mine are actually better.
My brother-in-law, who used to get these every morning on his way to work, tried my version and said it was exactly like he remembered but way more satisfying because there was actually enough steak to taste in every bite. Now he comes over for weekend breakfast specifically hoping I'll make these.
Ingredients
- Shaved steak: Cooks quickly and has that perfect texture for sandwiches
- Montreal steak seasoning: Gives the meat that savory, peppery flavor
- Caramelized onions: Add sweetness that balances the rich steak and eggs
- Special sauce: Mayo, mustard, and dill create that tangy breakfast flavor
- American cheese: Melts perfectly and gives you that classic taste
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Step-by-Step Instructions
- Making the sauce
- Start by mixing mayonnaise, mustard, and dried dill in a small bowl. This sauce is what makes the sandwich taste authentic, so don't skip it. Store it in the fridge while you cook everything else.
- Cooking the onions
- Add a tablespoon of butter to your pan over medium heat and cook the sliced onions with salt until they start turning golden brown. This takes about 5-7 minutes and adds amazing sweetness to the sandwich. Remove and set aside.
- Scrambling the eggs
- Add another tablespoon of butter to the same pan and scramble your beaten eggs. Cook them just until set but still creamy, they'll continue cooking a bit from the residual heat. Divide into two portions for your sandwiches.
- Seasoning and cooking the steak
- Toss the shaved steak with Worcestershire sauce and Montreal steak seasoning in a bowl until well coated. Add the last tablespoon of butter to your pan and cook the seasoned steak, stirring frequently, until just browned. Add the cooked onions back in, divide into two piles, and top each with a slice of American cheese to melt.
- Assembly time
- Toast your bagel halves either in the pan or in a toaster. Spread the sauce on both halves, then layer scrambled eggs on the bottom, top with the steak mixture, and finish with the top half of the bagel.
I learned that timing is everything with this sandwich. My first attempt had cold eggs and overcooked steak because I tried to do everything separately. Now I work efficiently in the same pan and everything stays warm and delicious.
Perfect Serving Ideas
This sandwich is hearty enough to be breakfast or lunch on its own, but it's great with some hash browns or fresh fruit on the side. The rich, savory flavors pair perfectly with coffee or orange juice. It's also substantial enough to split between two people if you're not super hungry.
Making It Different
Try using different bagel flavors like everything or sesame for variety. Sometimes I add sliced tomatoes or avocado for extra freshness, or use different cheeses like provolone or Swiss. Leftover grilled steak works great too if you have it around.
Storage and Reheating
These are definitely best served fresh and hot, but you can prep the components ahead and assemble quickly in the morning. The sauce keeps well in the fridge for several days, and you can even freeze the cooked steak mixture for quick breakfasts later.
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This copycat steak egg and cheese has become one of those weekend breakfast treats that makes mornings feel special. The combination of seasoned steak, creamy eggs, and that tangy sauce creates something that's both nostalgic and satisfying. It proves that sometimes the best restaurant food is the kind you can make better at home with just a little effort and better ingredients.
Frequently Asked Questions
- → What type of steak should I use for this sandwich?
- Shaved steak (also called sandwich steak) works best as it cooks quickly and has the right texture. You can find it in the frozen meat section or ask your butcher to shave it fresh.
- → Can I make this with leftover steak instead?
- Yes! Slice leftover steak very thinly, season with the Worcestershire and Montreal seasoning, then just warm it through in the skillet with the onions.
- → What makes the sauce taste like McDonald's?
- The combination of mayonnaise, mustard, and dill creates that distinctive tangy flavor. Make sure to use yellow mustard, not Dijon, for the authentic taste.
- → Can I use a different type of bread?
- Absolutely! While bagels are traditional, this works great on hearty sub rolls, English muffins, or thick sliced bread. Just make sure it's sturdy enough to hold all the fillings.
- → How do I prevent the sandwich from getting soggy?
- Toast the bagels well and don't over-scramble the eggs. Also, let the steak drain briefly before assembling to avoid excess moisture.