One of my favorite breakfasts to take on the go is a hearty bagel sandwich. This Blackstone Steak and Egg Bagel Sandwich is simple to make, wraps up neatly in foil for travel, and freezes well for quick breakfasts during busy mornings. It’s also ideal for making a larger batch to feed a crowd or to stock the freezer for school day mornings.
Blackstone Steak and Egg Bagel Sandwich
I’m a steak fan, and when you don’t have time for a full steak-and-eggs breakfast with hashbrowns, a steak and egg bagel sandwich is a delicious next-best option. Use whatever steak you have on hand—sirloin, New York strip, flat iron, or ribeye all work well. Leftover steak from last night is perfect and turns this into one of the fastest breakfasts you can make, especially when you cook on a griddle.
For the eggs, I personally prefer them a bit firmer at home, but if you’re wrapping sandwiches to take with you, aim for a jammy yolk rather than fully runny so things stay tidy. Wrapping in foil helps contain any drips for travel.
80+ Delicious Blackstone Recipes here!
Recipe Shopping List
Below is a quick shopping checklist. For exact quantities and measurements, refer to the printable recipe card further down.
- Steak (sirloin, New York, ribeye, or flat iron)
- Salt & black pepper
- Worcestershire sauce
- Butter
- Eggs
- Cheddar cheese
- Everything bagels (or your favorite bagel)
Try our Eggs in a Basket too!
How To Make This Recipe
This overview gives a clear picture of the steps. When cooking, follow the full recipe card below for quantities and exact timing.
- Preheat – Heat your griddle to medium-high for 10–15 minutes so the surface is evenly hot.
- Prep – Slice the steak against the grain into thin strips and season with salt and pepper. A splash of Worcestershire sauce adds great flavor.
- Cook the steak – Sear the steak strips on the hot griddle until they reach your preferred doneness. For sandwiches, medium-rare to medium is a great balance.
- Cook the eggs & bagels – Lower the griddle to medium-low, melt butter, and cook the eggs to your desired yolk consistency. Toast the cut sides of the bagels directly on the griddle for the best texture.
- Assemble – Layer cheddar, steak, and the cooked egg on a toasted bagel. Serve immediately or wrap in foil for travel or freezing.
How about some homemade Raspberry Pancakes?
Recipe FAQ
Keep sandwiches wrapped in the refrigerator for 2–3 days. For longer storage, wrap tightly and freeze for up to a month.
Reheat in a toaster oven or air fryer (keep wrapped in foil for the air fryer) for the best texture. The microwave also works for a fast option.
Absolutely. Homemade bagels add extra flavor and texture; an asiago or parmesan bagel is a tasty choice if you want something special.
Have a Smoked Breakfast Fatty!
More Breakfast Recipes
- Stuffed Breakfast Croissant with Steak
- Tater Tot Breakfast Casserole
- Bacon Egg Breakfast Wrap
- Chorizo Breakfast Tacos
- Breakfast Casserole with Ham
- Breakfast Crescent Ring with Sausage & Egg
- Bacon Spinach Breakfast Sandwich
- Country Kitchen Breakfast Skillet
- Banana Waffles
- Traeger Apple Crisp Cinnamon Roll Cups
- Blackstone French Toast
- Biscuits and Gravy
- Smoked Hashbrown Casserole
- Banana Coffee Cake
- Blackstone Loaded Hash Browns with Sausage and Egg
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Blackstone Steak and Egg Bagel Sandwich
These easy breakfast sandwiches layer seasoned steak and eggs inside a toasted everything bagel. They make a filling, portable breakfast and are excellent wrapped in foil for travel or frozen for future meals.
5 minutes
10 minutes
15 minutes
Ingredients
- 1 pound steak (sirloin, New York, or ribeye work well)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter, divided
- 4 eggs
- 4 slices cheddar cheese
- 4 everything bagels
Instructions
- Preheat your griddle or Blackstone to medium-high for 10–15 minutes.
- Slice the steak into 1/2-inch strips, cutting against the grain for tenderness. Toss with salt, pepper, and Worcestershire sauce.
- Melt 1 tablespoon butter on the hot griddle. Add the steak in a single layer and sear for about 1 minute per side for medium-rare to medium (cook a bit longer for more well-done).
- Remove the steak and keep it covered while you cook the eggs.
- Add the remaining tablespoon of butter to the griddle and crack the eggs into the butter. Cook until the whites are set; flip once if desired or cover with a dome to finish. Adjust yolk doneness to your preference.
- Toast the cut sides of the bagels on the griddle until golden and slightly crisp.
- Assemble each sandwich by placing steak on the bottom bagel half, topping with the egg, and finishing with a slice of cheddar. Close the sandwich and serve immediately or wrap in foil for travel or freezing.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 832Total Fat: 42gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 339mgSodium: 1372mgCarbohydrates: 57gFiber: 2gSugar: 10gProtein: 54g
Nutrition data provided here is an estimate.
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