Copycat McDonald’s Steak, Egg & Cheese Bagel Recipe

Why You’ll Love This Recipe

• Fast-food nostalgia with better ingredients and bigger flavor.
• Sweet-savory onion–mayo sauce that nails the breakfast-bagel vibe.
• Ultra-tender shaved steak and a soft folded egg melt under American cheese.
• 30-minute, one-pan-friendly breakfast-for-dinner winner.

Grocery List

• Produce: 1 small yellow onion, lemon, optional chives
• Dairy: Unsalted butter, American cheese, eggs, milk (or use water)
• Pantry: Plain bagels, shaved beef, mayonnaise, Dijon mustard, Worcestershire sauce, honey, smoked paprika, garlic powder, cayenne, kosher salt, black pepper, neutral oil

Full Ingredients

Onion–Mayo Breakfast Sauce

• 1 tsp neutral oil
• 1 small yellow onion, finely minced (about 1/2 cup)
• 1/2 cup mayonnaise (120 g)
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 to 1.5 tsp honey, to taste
• 1 tsp fresh lemon juice
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• Pinch cayenne pepper (optional)
• 1/4 tsp kosher salt, plus black pepper to taste
• 1 tbsp finely chopped chives (optional)

Steak

• 12 oz shaved beef (ribeye or top sirloin), very thinly sliced
• 1 tbsp unsalted butter
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp onion powder (optional)
• 1 tsp Worcestershire, for finishing (optional)

Folded Eggs

• 4 large eggs
• 2 tbsp milk or water
• 1 tsp unsalted butter or neutral oil for the pan
• Pinch kosher salt and black pepper

Assembly

• 4 plain bagels, split
• 4 slices American cheese
• 2 tbsp unsalted butter, softened (for toasting bagels)
• Onion–Mayo Breakfast Sauce (about 2/3 cup total)

Step-by-Step Instructions

Step 1: Caramelize the onions

Heat 1 tsp neutral oil in a small skillet over medium heat. Add the minced onion and a pinch of salt. Cook, stirring occasionally, until softened and golden at the edges, 6 to 8 minutes. If the pan dries out, splash in 1 tsp water and scrape up any browned bits. Transfer to a plate and cool for 5 minutes.

Step 2: Mix the breakfast sauce

In a bowl, whisk the mayonnaise, Dijon, Worcestershire, lemon juice, honey, smoked paprika, garlic powder, and cayenne. Season with 1/4 tsp kosher salt and a few grinds of black pepper. Fold in the cooled onions (and chives if using). Taste and adjust sweetness, salt, and heat. Chill until needed; it will thicken and the flavors will meld. Makes about 2/3 cup.

Step 3: Toast the bagels

Preheat a large griddle to 375°F (or a cast-iron skillet over medium-high heat). Spread the cut sides of the bagels with the softened 2 tbsp butter. Toast cut-side down until deep golden and crisp, 2 to 3 minutes. Transfer to a warm plate, keeping pairs together.

Step 4: Sear the shaved steak

Season the shaved beef with 3/4 tsp kosher salt, 1/2 tsp black pepper, and onion powder if using. Add 1 tbsp butter to the hot griddle or skillet. When sizzling, add the beef in an even layer. Sear, flipping and chopping lightly with a spatula, until just cooked and browned in spots, 2 to 3 minutes. If desired, splash in 1 tsp Worcestershire at the end for extra savoriness.

Step 5: Portion and melt the cheese

Divide the beef into 4 equal mounds roughly bagel-size. Top each mound with 1 slice American cheese. Add 1 tsp water to the pan and cover briefly (use a lid or inverted metal bowl) to steam-melt the cheese, 30 to 45 seconds. Turn off the heat and keep warm.

Step 6: Cook the folded eggs

In a small bowl, whisk each egg with 1/2 tbsp milk or water and a pinch of salt and pepper. Heat a nonstick 8- to 9-inch skillet over medium-low and lightly grease with about 1/4 tsp butter. Pour in one egg and tilt to coat the pan in a thin layer. When mostly set but still soft on top (45 to 60 seconds), fold the left and right sides toward the center, then fold the top and bottom to form a neat square about the size of the bagel. Cook 10 to 15 seconds more to set without browning. Repeat with remaining eggs, greasing the pan as needed.

Step 7: Assemble and rest

Spread 1 to 1.5 tbsp sauce on both cut sides of each toasted bagel. Place a cheesy steak mound on each bottom half, top with a folded egg, and cap with the bagel top. For the best melt and a fast-food-style meld, wrap each sandwich loosely in foil and rest 2 minutes. Unwrap and serve hot.

Pro Tips

• Slice your own steak super thin by partially freezing it for 30 minutes, then cutting against the grain.
• Prevent rubbery eggs by cooking over medium-low heat and pulling them as soon as they set.
• Steam-melt the cheese: a teaspoon of water and a quick cover creates diner-style gooey melt.
• Butter-toasting the bagel ensures a crisp edge that stands up to the saucy filling.
• Make the sauce first; a short chill amplifies the sweet-savory onion flavor.

Variations

• Spicy Kick: Add 1 to 2 tsp minced chipotle in adobo or hot sauce to the onion–mayo.
• Mushroom & Onion: Sauté 1 cup sliced cremini with the beef for a steakhouse twist.
• Cheese Swap: American melts best, but sharp cheddar or pepper jack add punch.

Storage & Make-Ahead

The onion–mayo sauce keeps 5 to 7 days refrigerated in a sealed jar. Cooked steak can be refrigerated up to 3 days; reheat quickly over medium heat to avoid drying out. Folded eggs are best fresh, but can be made a day ahead and gently rewarmed. For assembled sandwiches, wrap in parchment then foil: refrigerate up to 1 day or freeze up to 1 month. Reheat from chilled at 350°F for 10 to 12 minutes, or from frozen for 25 to 30 minutes, until hot and melty.

Nutrition (per serving)

Approximate: 760 calories; 35 g protein; 59 g carbohydrates; 42 g fat; 9 g sugar; 2 g fiber; 1,250 mg sodium. Values will vary based on bagel size and exact ingredients.