📝 About This Recipe
Inspired by the cult-classic breakfast fast food staple, this elevated version features tender, thinly sliced ribeye seared to perfection and topped with a velvety, buttery folded egg. Nestled inside a toasted, chewy bagel, the sandwich is brought to life by a signature creamy zesty sauce and caramelized onions that add a rich, savory depth. It’s the ultimate high-protein morning indulgence that brings the drive-thru luxury right into your home kitchen.
🥗 Ingredients
The Steak & Marinade
- 8 ounces Ribeye Steak (shaved or very thinly sliced against the grain)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
The Signature Zesty Sauce
- 3 tablespoons Mayonnaise (full fat for best flavor)
- 1 teaspoon Yellow Mustard
- 1/2 teaspoon Lemon Juice
- 1/4 teaspoon Dried Dill
- 1/2 teaspoon Steak Sauce (A1 or similar)
Eggs and Assembly
- 2 pieces Plain Bagels (freshly baked if possible)
- 4 pieces Large Eggs (beaten well)
- 2 slices American Cheese (for that classic melt)
- 1/2 cup Yellow Onion (thinly sliced)
- 2 tablespoons Unsalted Butter (divided)
- 1/4 teaspoon Salt (to taste)
👨🍳 Instructions
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1
In a small bowl, whisk together the mayonnaise, mustard, lemon juice, dried dill, and steak sauce until smooth. Cover and refrigerate to let flavors marry.
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2
Place your shaved ribeye in a medium bowl and toss with Worcestershire sauce, garlic powder, and black pepper. Let it sit at room temperature for 10 minutes.
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3
Heat 1/2 tablespoon of butter in a heavy skillet over medium heat. Add the sliced onions and a pinch of salt. Sauté for 8-10 minutes until soft and golden brown. Remove from pan and set aside.
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4
Wipe the skillet clean and increase heat to medium-high. Add another 1/2 tablespoon of butter. Once shimmering, add the steak in a single layer.
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5
Sear the steak quickly for 1-2 minutes per side until browned and slightly crispy on the edges. Do not overcook; ribeye is best when juicy. Remove steak and set aside.
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6
Split the bagels and lightly butter the cut sides. Toast them in a toaster or face-down in the skillet until golden brown and crisp.
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7
Lower the skillet heat to medium-low. Whisk the 4 eggs with a pinch of salt until no streaks of white remain.
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8
Add the remaining butter to the skillet. Pour half of the egg mixture in to create one portion. Let it set for 30 seconds, then fold the edges inward to create a square shape that fits the bagel.
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9
Place a slice of American cheese on top of the folded egg while still in the pan, allowing it to melt for 30 seconds. Repeat for the second portion of eggs.
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10
Spread a generous tablespoon of the zesty sauce on both the top and bottom halves of the toasted bagels.
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11
Layer the bottom bagel with the cheesy folded egg, followed by a heap of the seared steak, and topped with the caramelized onions.
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12
Close the sandwich with the top bagel half. Press down slightly to let the juices and sauce meld, then serve immediately while hot.
💡 Chef's Tips
For the most tender steak, freeze the ribeye for 30 minutes before slicing to get paper-thin strips. Use American cheese for the most authentic fast-food melt; its emulsifiers create that iconic creamy texture. Don't skip the bagel toasting; the crunch provides a necessary structural contrast to the soft eggs and meat. If you prefer a 'breakfast sauce' with more kick, add a dash of horseradish to the mayo mixture. Keep your cooked steak and onions warm in a low oven (200°F) while you finish the eggs.
🍽️ Serving Suggestions
Pair with crispy golden hash brown patties for the full fast-food experience. A hot cup of medium-roast Colombian coffee cuts through the richness of the steak and cheese perfectly. Serve with a side of fresh fruit like sliced melon or berries to balance the savory flavors. Add a dash of hot sauce or pickled jalapeños if you enjoy a spicy morning kick. A tall glass of chilled orange juice provides a bright, acidic contrast to the buttery bagel.