Steak and egg wraps recipe

Breakfast doesn’t have to be boring, and steak and egg wraps prove it. Tender steak, fluffy scrambled eggs, gruyere cheese, and caramelized onions are tucked into sun-dried tomato tortillas. Lightly pan-fried, the wraps get a golden crust that adds just the right crunch. Whether you dip them in a simple sour cream and hot sauce mix or enjoy them plain, these wraps are hearty, flavorful, and great to serve any time of day.

Why this recipe works

• Balanced flavors: The savory steak, creamy eggs, melty gruyere, and sweet caramelized onions blend into a wrap that feels both indulgent and satisfying.
• Golden crust: Pan-frying the tortilla after rolling gives it a crisp exterior that locks in the filling and adds extra texture.
• Cheese choice: Gruyere melts beautifully, adding a nutty richness that complements both the steak and eggs without overwhelming the dish.
• Flexible meal: These wraps can be served for breakfast, lunch, or dinner, making them a reliable option to enjoy anytime.
• Optional sauce: The sour cream and hot sauce dip adds a tangy, spicy note that pairs nicely with the richness of the wraps.

Serving suggestions

• Weekend breakfast: Serve steak and egg wraps with fresh fruit or potatoes for a filling meal that starts the morning off right.
• Casual lunch: Pair the wraps with a light side salad to balance the richness and make it a complete midday option.
• Dinner plate: Add roasted vegetables or soup on the side for a satisfying dinner that feels both comforting and simple.
• On the go: Wrap the steak and egg wraps in foil and pack them for a quick, satisfying meal during busy mornings.
• Entertaining: Slice the wraps into smaller pieces and serve them as finger food with dipping sauce at brunch gatherings or parties.

Steak and egg wraps recipe

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Start your day with steak and egg wraps, a hearty breakfast or brunch recipe packed with flavor, protein, and a crispy tortilla finish.

• Author: Bobby
• Total Time: 30 minutes
• Yield: 4 Servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 cup sour cream
• 2 tablespoons hot sauce
• 2 tablespoons butter
• 1 medium onion (sliced)
• salt and ground black pepper (to taste)
• 2 (8 ounces) New York Strip steaks
• 6 large eggs
• Four (12-inch) sun-dried tomato tortillas
• 1 cup shredded gruyere cheese
• vegetable oil (for brushing)

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Instructions

1. In a small bowl mix together sour cream and hot sauce. Set aside.
2. Melt the butter in a large skillet over medium heat. Add the onion and cook while stirring occasionally until deep brown and caramelized about 20 minutes. Season with salt and pepper and set aside.
3. Heat a large cast-iron grill pan over medium-high heat. Season the steak on both sides with salt and pepper. Cook the steaks until super caramelized, about 5-6 minutes per side or until the steak has reached your desired doneness. Rest the meat for 10 minutes.
4. While the steak is cooking, whisk the eggs and a little bit of salt and pepper in a bowl. Scramble the eggs in a large non-stick skillet until slightly firm. Set aside.
5. Thinly slice the steaks, removing any large pieces of fat. Lay out a tortilla onto a flat surface. Sprinkle with a layer of gruyere cheese, add on some slices steak, scrambled eggs, and caramelized onions. Roll up into a burrito and brush with a little bit of vegetable oil.
6. Heat a non-stick skillet to medium heat. Add the wraps and cook for 2-3 minutes on one side or until browned on the bottom, flip and cook on the other side for 2-3 minutes or until browned. Serve with prepared dipping sauce.

Nutrition

• Serving Size:
• Calories: 490
• Sugar: 6.6 g
• Sodium: 604.2 mg
• Fat: 36.1 g
• Carbohydrates: 15 g
• Protein: 27.8 g
• Cholesterol: 356.6 mg