Bagel Sandwich Recipe

Bring to room temperature

Remove the 6 oz New York strip steak from the refrigerator 20–30 minutes before cooking so it reaches near room temperature for even cooking.

Season

Pat the steak dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, pressing the seasoning into the meat.

Sear the steak

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan and sear without moving for 2–3 minutes until a brown crust forms. Flip and add 1 tablespoon unsalted butter; spoon the butter over the steak for another 2–3 minutes for medium-rare to medium (adjust time ±1 minute for desired doneness). The internal temperature should read about 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium.

Rest

Transfer the steak to a cutting board and let rest for 5–7 minutes. This lets juices redistribute before slicing. After resting, slice thinly across the grain into strips suitable for sandwich assembly.

While the steak rests, heat a nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon neutral oil. If using frozen hashbrowns, squeeze out excess moisture and break up any large clumps. Add 3/4 cup hashbrowns to the pan in an even layer.

Press the potatoes down with a spatula and let cook undisturbed for 3–4 minutes until the underside is golden brown. Season with 1/4 tsp salt and 1/8 tsp black pepper. Flip or break up and cook another 3–4 minutes until crisp to your liking. In the last minute, add 1/2 tablespoon butter and toss briefly to coat and add flavor. Transfer to a plate and keep warm.

Wipe the skillet used for hashbrowns or use a clean nonstick pan. Heat over medium-low and add 1 teaspoon butter or oil. Crack 2 large eggs into a small bowl (one at a time) then gently pour into the pan.

For fried eggs (sunny-side up): cook without flipping until whites are set but yolks are still runny, about 3–4 minutes; cover the pan for 30–45 seconds if whites are slow to set. For over-easy/over-medium: cook until whites are set, flip gently and cook 20–45 seconds for runny to slightly set yolks. Season eggs with 1/8 tsp salt and a pinch of black pepper. Remove from pan and set aside.

Toast the bagel (and optional slice of toast) to your preference in a toaster or under a broiler for 1–2 minutes until golden. Spread 1 tablespoon butter or cream cheese on the cut sides of the warm bagel.

On the bottom half of the bagel, layer the ingredients in this order: a portion of the sliced steak (arrange so bites will contain meat), the cooked eggs (place whole or folded), then the hashbrowns (press slightly so they stay), and optional cheese, tomato slices, and lettuce if using.

Top with the other bagel half. If you prefer the cheese melted, return the assembled open sandwich to a warm skillet, cover, and heat 30–60 seconds until cheese softens.

Serve immediately with the toast on the side if chosen and condiments (hot sauce or ketchup) as desired.

Make sure timing is staggered so steak can rest while you cook hashbrowns and eggs; this ensures all components are hot when assembled. Adjust salt and pepper to taste and swap bagel spreads (cream cheese or butter) per preference.