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Prep Time: 25 mins
Cook Time: 30 mins
Servings: 5

Steak, Eggs, and Cheese Bagel Sandwich

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Comfort Food



  • 1 Package of Dempster’s® Signature Cheese Bagel
  • 7 – 8 Extra Large Eggs
  • 4 Tbsp Butter
  • 5 Thick Slices of Cheddar Cheese
  • 1 Large Spanish Onion, sliced thin
  • 1 lb. (500g) of Beef Tenderloin, pounded thin
  • Salt and Pepper, to taste

Breakfast Sandwich Sauce:

  • 1/2 Cup (125g) Mayonnaise
  • 1 Tbsp (15g) Hot English Mustard
  • 1 Tbsp (15g) HP sauce
  • 1/2 Tsp (2.5g) Honey
  • 1 Tsp (5g) Lemon Juice
  • Pinch of Chipotle Chili Powder


  1. In a small bowl, mix all of the ingredients together for the Breakfast Sandwich Sauce and set aside.
  2. Wrap the beef tenderloin in plastic wrap and place in the freezer for about 15-20 minutes to firm up, without turning icy, for ease of slicing.
  3. Remove and slice into 5 even portions of approximately 3 oz (30g) per.
  4. Place each portion between plastic wrap and pound until thin.
  5. Season the beef with salt and pepper, and set aside
  6. In a mixing bowl, whisk together the eggs.
  7. Melt 2 tbsp of butter in a non-stick skillet over medium heat and pour in the egg mixture.
  8. Reduce the heat to medium-low, then, as eggs begin to set, gently move with a spatula across the bottom and sides of the skillet to form large, soft curds.
  9. Continue cooking until eggs are thickened, and no visible liquid egg remains, but not too dry, and set aside
  10. Wipe out the pan and heat up 1 tbsp of butter, over medium-high heat and add the onions, then sauté for 4-5 minutes until golden brown, and set aside.
  11. Toast the package of bagels (5 bagels).
  12. Wipe out the pan and melt 1 tbsp of butter over high heat and add in the steaks, cooking for about 1-1 1/2 minutes per side for medium rare, or add more or less time depending on preferred doneness.
  13. Spread the sauce on the bagels, top with the cooked steak, more sauce, cheddar cheese, sautéed onions, and scrambled eggs.