Ultimate Philly Cheesesteak Breakfast Bagel Sandwich
Steak and eggs make this Philly cheesesteak breakfast bagel sandwich protein-packed and filling, but it’s the cheese and sautéed veggies that make it irresistible!
Everyone loves a Philly Cheesesteak, but if you love them SO much you just can’t limit yourself to having them for lunch and dinner (or Philly Cheesesteak Sloppy Joes and Grilled Philly Cheesesteak Pizza), then you’re in luck! This Philly cheesesteak breakfast bagel sandwich brings that ooey-gooey cheesy goodness to your morning meal. Woot woot!
This breakfast sandwich starts with a toasted bagel slathered with a spicy, garlicky aioli. Then you’ve got the juicy steak, bell peppers, and onions, a pan-fried egg, and, of course, the cheese. We can’t forget the glorious cheese! While there’s some debate about whether Cheez Whiz belongs on a legit Philly cheesesteak, I can say without question that it does not belong on a Philly cheesesteak breakfast sandwich—stick with the sliced cheese here or you’ll end up with a mess on your hands (literally).
Ingredients for a Philly Cheesesteak Breakfast Sandwich
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Olive oil – For cooking the veggies and steak.
- Onion and bell pepper – Green pepper and yellow onion are the classic! A sweet onion would also work well.
- Kosher salt and black pepper – I like a lot of freshly ground black pepper in this recipe.
- Ribeye – Or another thinly sliced steak cut across the grain.
- American Cheese or Cooper Sharp – These are my two favorites, but you can switch it up with provolone, pepper jack, or even a blend of different cheeses.
- Eggs – It wouldn’t be a breakfast sandwich without them!
For the Calabrian Chili Aioli:
- Mayonnaise – Whatever kind you like or keep in the fridge.
- Calabrian chilis – These little Italian peppers are bright, fruity, and spicy—but not TOO spicy.
- Garlic – For some garlicky goodness in your aioli.
- Bagels – I used plain, but an everything bagel or onion bagel would be fantastic too.
How to Make a Philly Cheesesteak Breakfast Bagel Sandwich
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Make the aioli. Blend all of the ingredients in a food processor or blender.
- Cook the veggies. Sauté the onion in the olive oil, then once they’re softened, add the peppers. When the peppers are tender, transfer the vegetables to a bowl.
- Cook the steak. Add it to the empty pan and cook until it’s no longer pink. Drain off the fat.
- Finish the cheesesteak filling. Add the veggies back to the pan with the steak. Turn off the heat and add the cheese on top; let the cheese melt.
- Start assembling. Spread the aioli onto the bagels and divide the steak mixture between them.
- Fry the eggs. Cook the eggs in the skillet until they reach your desired doneness.
- Finish assembling. Add the eggs to the bagel sandwiches. Cut in half and serve.
Tips for Making This Philly Cheesesteak Breakfast Bagel Sandwich
Here are some simple tips to help you make sure this recipe turns out perfect!
- Toast the bagels well. This isn’t just because toasted bagels are delicious, but it will also help your bagels stand up to all that filling!
- Get a head start. To save time in the morning, you can make the aioli up to 3 days ahead of time. You can also cut the onions and green peppers up to 2 days before.
- Cover the pan. If the cheese isn’t melting well or quickly enough, you can place the lid on your skillet and it will melt faster!
- Make it vegetarian. Swap in thinly sliced portobello mushrooms for the steak.
How to Store Leftovers
This is really a recipe that’s best eaten immediately. If you know you’re going to have leftovers, only assemble what you’ll eat right away and store the rest of the components separately in the refrigerator so they’re easier to reheat. If you need to save a sandwich that’s already assembled, I recommend wrapping it in foil and then reheating it, wrapped in the foil, in a 350ºF oven.
What to Serve With a Philly Cheesesteak Breakfast Bagel Sandwich
- Fruit Cocktail
- Crispy Breakfast Potatoes
- Homemade Steak Fries Recipe
- Fall Fruit Salad
- Cranberry Orange Muffins
- Fruit Kabobs
More Handheld Breakfast Recipes
- Homemade Egg McMuffin (Breakfast Sandwich)
- Bacon Egg and Cheese Bagel Sandwich
- Freezer Breakfast Burritos with Chorizo
- Easy Bacon Cheese Egg Bites
- Breakfast Quesadilla
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Get the Recipe: Philly Cheesesteak Breakfast Bagel Sandwich
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced bell pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ pound thinly sliced ribeye or other thinly sliced steak cut across the grain.
- 5 slices American Cheese or Cooper Sharp
- 2 eggs
For the aioli:
- ½ cup mayonnaise
- 1 teaspoon chopped Calabrian chilis in oil, drained
- 1 garlic clove
- 2 Bagels, sliced in half
Instructions
- Make the aioli by adding the mayonnaise, chilis, garlic, salt and pepper to the bowl of a food processor or blender. Blend until smooth. Chill until ready to use.
- Heat the olive oil in a large skillet over medium heat.
- Add the onions to the pan and cook for 4-5 minutes until translucent and beginning to turn golden brown.
- Add the bell peppers and continue to cook until softened.
- Transfer the peppers and onions to a bowl.
- Add the steak to the pan. Cook until brown and no longer pink, approximately 4-5 minutes.
- Drain the fat off the pan and return to the heat.
- Stir the peppers and onions into the steak.
- Turn off the heat. Arrange the cheese slices in a single layer over the steak and allow to melt, approximately 1 minute.
- Spread the aioli on the cut sides of the bagel and divide the steak mixture between the two bagels.
- Crack the eggs into the skillet and break the yolk on each. Season with salt and pepper. Cook for 2-3 minutes or until desired doneness.
- Add the eggs to each sandwich and top with the remaining bagel half.
- Cut the bagels in half and serve immediately.