7 October, 2022
Steak Egg and Cheese Bagel
Posted in : Dish of the Week, Tailgate Dish on by : Chuck Tags: Bagel, Eggs, Onions, Provolone, Steak, Tailgate Dish of the Week
A steak, egg and cheese bagel comes into play for tailgating. It’s a great choice, especially if you’ve made cheesesteaks the night before.
- Leftover steak and fried onions from last night’s cheesesteaks (or toss 1/2 pound shaved steak with 1 tbls butter and 1 cup of chopped onions in a hot pan for 10 minutes and set aside)
- 2 tbls unsalted butter
- 2 sesame bagels
- 4 eggs
- ground pepper
- 2 slices provolone
- Ketchup/steak sauce (optional)
- In a hot pan, melt 1 tablespoon of butter and reheat the steak and onions in it. Take it out and set aside.
- Put in 1 tablespoon of butter, melt it, slice the bagels and place them in the hot pan face down. Cook them 2-3 minutes until the face is buttery and starting to brown. Take out and set aside.
- Whisk together 4 eggs, put in ground pepper, then put it in the very hot skillet. Once the egg is cooked through, fold it in half with a spatula.
- Cut it in half with the spatula, and cover each half with a slice of provolone.
- Divide the steak and onion mixture between the two bagel halves. Top each with the eggs and cheese, then cover with the remaining bagel halves. If desired, put ketchup or steak sauce on the top of the eggs.