In a mixing bowl, combine ¼ cup of mayonnaise, 1 tablespoon of sriracha, a dash of Worcestershire sauce, and a pinch of salt. Stir until smooth and set aside.

Heat a nonstick skillet over medium-high heat. Add the thinly sliced ribeye steak and sear for about 2–3 minutes until browned yet tender. Cover with foil and let it rest.

In the same skillet, reduce heat to low and add ½ tablespoon of butter. Once melted, crack 4 eggs into the skillet, whisk gently, and cook for about 3–4 minutes until soft and creamy.

Slice the 4 bagels in half and toast until lightly golden brown.

Spread the breakfast sauce on each bagel half. Layer with a portion of cooked steak, fluffy scrambled eggs, and a slice of smoked cheddar cheese. Top with the other half of the bagel.