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Steak and eggs is such a hearty, high protein breakfast. Why not it on-the-go with a handheld steak egg and cheese burrito? Piled high with toppings like refried bean and pico de gallo, this earnest American breakfast gets a Tex Mex spin.
As I have said before, I am definitely a savory breakfast gal! Bacon, sausage, shrimp and grits. You name it, I’ll start my day with it. So steak and eggs meets breakfast burrito is right up my alley. Hearty, protein packed, and portable, what’s not to love?
Perfect Steak
The star of this show is a juicy steak, so why not make it perfect? Start with one pound of steak. I used a strip steak because to me it had the perfect balance of marbling, but a ribeye works if you like a fattier steak, and a flank steak is fine if you like something leaner. If using a thicker cut, my foolproof cooking method won’t let you down.
Heat a cast iron skillet over medium high heat with a splash of oil and sear the steaks on both sides for about 2 minutes. Pop the entire pan in a 400 degree oven for 7 minutes for a perfect medium. Pull the steak out and place on a cutting board for at least 5 minutes to rest. Slice and set aside.
Begin by mixing 2 tsp of salt, and 1 tsp each of black pepper, chili powder, and cumin. You can switch up the spices for different recipes, but this blend works great for a Tex Mex meal. Sprinkle it liberally on both sides of your steaks.
Burrito Time!
While the steak is cooking, get the rest of the ingredients prepped, starting with the eggs. Take 6 eggs and whisk them together with 1/4 cup of milk or heavy cream. Scramble them in a nonstick saute pan by scraping a rubber spatula across the bottom of the pan several times while over medium heat. When they are almost done, add in 1/2 a cup of shredded cheese (cheddar or mexican blend recommended) and season to taste with salt and pepper.
Warm extra large tortillas in a microwave under a damp cloth or paper towel for 30 seconds to make them pliable. Spoon 2 tbsp of refried beans into the center of the tortillas. Top with 2 tbsp of the remaining cheese, and ¼ of the eggs. Top with ¼ of the sliced steak, 2 tbsp of pico, and 1 tbsp of guacamole.
Fold one half of the tortilla over the filling and begin to roll, folding in the two sides, continuing to roll until you’ve reached the other side of the tortilla. Repeat with other 3 tortillas.
Place seam side down on a panini press and cook for 3-4 minutes until brown and crispy. Alternatively, heat up two frying pans, place the burritos in one and place the other pan on top, weighing down with a heavy jar or can. Cook for 3-4 minutes. Serve immediately.
Other Burrito Fillings
I used some ingredients I usually have on hand, but for your own steak egg and cheese burrito, you can really use whatever you want inside. Think of this as a Chipotle counter, add what you want!
Some other ingredient ideas:
- Red Onions
- Jalapenos
- Black Beans
- Mexican Rice
- Hot Sauce
- Cilantro
- Sauteed Bell Peppers
- Corn Salsa
- Sour Cream (After Cooking)
Want More Savory Breakfast Ideas?
- Breakfast Taquitos
- Shakshuka
- Southwest Sweet Potato Hash
- Fried Chicken Biscuit With Maple Butter
- Potato Chorizo Breakfast Tacos
Steak Egg and Cheese Burrito
Ingredients
- 2 tbsp olive oil
- 1 lb steak I recommend strip
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- 6 eggs
- ¼ cup milk
- salt and pepper
- 1 cup shredded cheese cheddar or mexican blend
- 4 xl flour tortillas
- ½ cup refried beans
- ½ cup pico de gallo
- ¼ cup guacamole
Instructions
- Preheat the oven to 400°
- Heat a cast iron skillet over medium heat with oil. Mix salt, pepper, chili powder and cumin together and sprinkle liberally over steaks. Sear steaks on both sides for two minutes then pop the pan in the oven for 7 minutes for medium, 8 for medium well. Remove from the oven and place steaks on a cutting board to rest for at least 5 minutes and slice into ½ inch slices
- While the steaks are cooking/resting, whisk together eggs, and milk. Cook in a nonstick pan, scraping a rubber spatula across the bottom occasionally to create a fluffy scramble.
- When the eggs are almost cooked, add in half of the cheese and season with salt and pepper to taste. Mix to allow the cheese to melt and remove from heat.
- Microwave tortillas under a moist paper towel for 30 seconds to make them pliable
- Spoon 2 tbsp of beans into the center of the tortillas. Top with 2 tbsp of the remaining cheese, and ¼ of the eggs. Top with ¼ of the sliced steak, 2 tbsp of pico, and 1 tbsp of guacamole.
- Fold one half of the tortilla over the filling and begin to roll, folding in the two sides, continuing to roll until you've reached the other side of the tortilla. Repeat with other 3 tortillas.
- Place, seam side down, on a panini press and cook for 3-4 minutes or until browned and crispy. Serve immediately.
- Alternatively, heat up two frying pans, place the burritos in one and place the other pan on top, weighing down with a heavy jar or can. Cook for 3-4 minutes or until browned and crispy. Serve immediately.
