Steak & Egg Roll - Up Recipe

Prepare steak

Pat the shaved steak dry with paper towels. Season lightly with 0.25 tsp salt and 0.25 tsp pepper. Heat a 10-inch skillet over medium-high heat and add 1 tsp neutral oil. When shimmering, add the shaved steak in an even layer and sear for 1–2 minutes, stirring once, until just browned but not overcooked. Remove steak to a plate and set aside; reserve any pan juices.

Whisk eggs

In a bowl, whisk together 3 large eggs, 2 tablespoons whole milk, remaining 0.75 tsp salt and 0.25 tsp pepper until combined and slightly frothy. This adds creaminess and yields tender scrambled eggs.

Scramble eggs with steak

Lower heat to medium-low and add 2 tablespoons unsalted butter to the skillet with the reserved steak juices. Once butter is melted and foaming, pour in the egg mixture. Allow eggs to set at the edges for 10–15 seconds, then gently push from the edges toward the center with a silicone spatula. After eggs are partially set (still slightly soft), add the cooked shaved steak back into the pan and fold it into the eggs. Continue to gently cook until eggs are softly scrambled but not dry — about 1–2 more minutes. Remove from heat and stir in 1/2 cup of the shredded cheese blend so it melts into the eggs and steak.

Assemble the roll-up

Warm the flour tortilla briefly on a clean skillet or microwave for 10 seconds to make it pliable. Place the tortilla flat on a plate, center the steak-and-egg-cheese mixture lengthwise in a line about 3 inches from one edge. Sprinkle the remaining 1/4 cup shredded cheese over the top and add chives if using. Fold the short edge over the filling, then fold both sides in and roll tightly to form a burrito-style roll.

Finish and serve

Optional: return the roll seam-side down to the skillet and cook over medium for 30–45 seconds per side to seal and lightly crisp the tortilla. Slice in half on the diagonal if desired. Plate with a ramekin of Hollandaise sauce for dipping. Garnish with a few additional chives and a crack of black pepper.

Set up a double boiler

Place a small heatproof bowl over a saucepan of simmering (not boiling) water, making sure the bowl bottom does not touch the water. Keep the water at a gentle simmer.

Whisk yolks

In the heatproof bowl, whisk together 2 egg yolks, 1 tablespoon lemon juice and 0.5 teaspoon Dijon mustard until slightly thickened and pale. Whisk continuously to prevent the yolks from scrambling.

Emulsify with butter

Very slowly, while whisking constantly, drizzle in the 4 tablespoons of hot melted butter in a thin stream. Start drop by drop at first to build an emulsion, then increase to a steady thin stream as the sauce thickens. Continue whisking until sauce is smooth and coats the back of a spoon — about 2–3 minutes. If the sauce becomes too thick, whisk in a few drops of warm water to loosen.

Season

Remove from heat and season the hollandaise with 0.25 teaspoon salt, a pinch of cayenne or a few drops of hot sauce, and adjust lemon to taste. Keep warm (not hot) until serving. If needed, hold the sauce over the warm (off) double boiler, whisking occasionally.