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
UnitsScale
1cup 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
1cup 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.