Steak & Egg Burrito

Steak & Egg Burrito

Diced steak with scrambled eggs, cheddae cheese and fresh pico on La Banderita 10" or 12" Flour Tortillas (OLE #2711 or #2712) gives every bite the flavor of a sit-down meal in a perfectly portable package. You can substitute diced steak with shredded brisket, too.


  • 6 La Banderita 12” flour tortillas
  • 2 lb. Strip steak, diced
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 tbsp. butter
  • 6 large eggs, egg whites or egg substitute
  • 1 medium sized onion, diced
  • ½ cup Pico de Gallo, fresh
  • ¼ cup salsa
  • 1 cup Cheddar cheese, shredded


  • Place skillet on medium-high heat, melt butter and add onion and steak strips; add salt and pepper to your liking. Cook in skillet for 6 minutes per side or until cooked through. Drain and dispose of any grease.
  • In a large a bowl whisk eggs until smooth. Milk can be added for a fluffier egg.
  • Place skillet on medium-high heat, and melt butter. Add eggs and stir until scrambled and cooked through.
  • Add steak, onions, Pico and salsa to the scrambled egg mixture and stir until all ingredients are mixed thoroughly.
  • Remove mixture from heat.
  • Warm your tortillas according to package directions.
  • Place egg and steak mixture on each tortilla.
  • Sprinkle cheese over the almost finished burrito roll up.
  • Serve hot.