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
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
Start your day with steak and egg wraps, a hearty breakfast or brunch recipe packed with flavor, protein, and a crispy tortilla finish.
Ingredients
Units
Scale
- 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)
Instructions
- In a small bowl mix together sour cream and hot sauce. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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