- 4 Bruegger’s bagels (recommend Garlic, Jalapeño Cheddar, or Asiago-Parmesan)
- 1/2 lb thinly sliced top round steaks, 1/8 to 1/4 inch thick
- 1 medium yellow onion, thinly sliced
- Provolone cheese, thinly sliced
- American cheese, thinly sliced
- Freshly-shredded Romaine lettuce
- 2 tbsp butter
- Mayonnaise to taste
- Preheat oven to 325° F.
- Melt butter in a medium non-stick skillet.
- Add onions. Season with salt and pepper. Sautee on medium high heat until soft and caramelized.
- Remove onions from pan and set aside. Cover to keep warm.
- Season steak with salt and pepper.
- Place the same pan you used to cook the onions back on the stove over medium-high heat.
- Add the steaks to the pan, cooking 1-2 slices at a time. Repeat until you have cooked all the steaks.
- Roughly chop or shred the steaks. Cover and set aside.
- Slice the bagels in half and toast in oven for 3-5 minutes.
- Layer cheese, steak, and onions on the bagel, as desired.
- Put bagel back in oven until cheese is melted.
- Spread mayonnaise to taste on the toasted top of the bagel.
- Add lettuce to the bottom half of the sandwich. Add top half of bagel to finish assembly.
Recipe by Melissa of Deliciously Savvy blog.
At Bruegger’s, we’re known for our kettle-cooked bagels and Vermont cream cheese. But we’re also on a quest to provide our guests with menu items that push the culinary boundaries. This recipe features signature staples available only at Bruegger’s Bagels, and hand-crafted with a creative twist that may be made easily at home. So, next time you stop by Bruegger’s for your morning coffee and bagel, grab a tub of cream cheese and a few extra bagels to create one of these masterpieces at home.