Steak, Egg, And Cheese Bagel Recipe

Marinate

Slice the steak thinly across the grain into 1/8–1/4-inch strips. In a small bowl combine soy sauce, olive oil, Worcestershire sauce, minced garlic, black pepper, and salt. Toss the steak strips in the marinade and let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Cook

Heat a skillet or cast-iron pan over medium-high heat until very hot. Add 1 teaspoon neutral oil if pan is dry. Add the marinated steak in a single layer and cook without moving for 45–60 seconds to brown, then stir and continue cooking until just cooked through, about 1–2 more minutes (total 2–3 minutes depending on thickness). Remove steak to a plate and tent with foil to keep warm.

Whisk

In a bowl whisk the two eggs with 1 tablespoon milk, 1/8 teaspoon salt, and a pinch (1/16 teaspoon) black pepper until homogenous and slightly frothy.

Cook eggs

Wipe the skillet used for steak with a paper towel and lower heat to medium. Add 1 teaspoon unsalted butter and let melt and foam. Pour in the egg mixture and let sit undisturbed for 10–15 seconds until the edges set. Gently push edges toward the center with a spatula while tilting the pan to let uncooked egg flow underneath. Cook until mostly set but still slightly moist, about 45–60 seconds.

Add cheese

Lay the cheddar slice over the top of the eggs, cover the skillet with a lid for 20–30 seconds to melt the cheese. Fold eggs in half (or slide onto a spatula folded) and transfer to a plate.

Toast bagel

Split the bagel and toast to desired doneness. Spread 1 teaspoon softened butter on the cut surfaces immediately after toasting.

Assemble

Place the melted-cheese egg onto the bottom half of the bagel. Top with the warm sliced steak, distributing evenly. Add optional hot sauce or ketchup if using. Cap with the top half of the bagel.

Serve immediately while hot.