Steak & Egg Roll-up Recipe

Prep and pan-roast potatoes

Place diced potatoes in a bowl and toss with olive oil, smoked paprika, salt, and black pepper. Heat a 10-inch nonstick or cast-iron skillet over medium-high heat until hot. Add potatoes in a single layer and spread out; let cook undisturbed 3–4 minutes to get a golden crust. Stir or flip and continue cooking 8–10 minutes, stirring occasionally, until fork-tender and crisped on edges. During the last 2 minutes, add chopped onion and minced garlic; cook until softened and fragrant. Remove from heat and sprinkle with chopped parsley. Keep warm.

Temper and-season steak

If shaved steak is cold from the fridge, let sit 5–10 minutes while you prep other ingredients so it hits the pan more evenly. Season the steak lightly with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; toss to coat.

Cook steak

Heat a large 10-inch skillet over medium-high heat and add vegetable oil. When oil is shimmering, add the shaved steak in an even layer. Spread it out so it contacts the pan and let sear 1–1.5 minutes undisturbed so it develops color. Stir and continue cooking 1–2 more minutes until just browned and mostly cooked through (shaved steak cooks quickly). Transfer steak to a plate and keep warm in the skillet off the heat.

Beat eggs

Crack the 3 eggs into a bowl, add the milk, remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper (adjust to taste), and whisk vigorously until blended and slightly frothy.

Scramble eggs with steak

Reduce heat to medium-low and add the butter to the same skillet; swirl to melt and coat the pan. Pour the beaten eggs into the skillet and let them sit undisturbed 10–15 seconds until the edges begin to set. Using a spatula, gently push the eggs from the edges toward the center, creating soft curds. When eggs are about halfway set but still glossy, add the cooked shaved steak back into the skillet and fold it into the eggs. Continue cooking slowly, stirring occasionally, until eggs are fully set but still moist—about 1–2 minutes. Remove from heat.

Add cheese

Sprinkle the 3-cheese blend evenly over the scrambled steak-and-egg mixture. Allow residual heat to melt the cheese for 1 minute; gently fold to distribute.

Warm tortillas

Warm the flour tortillas so they are pliable: either heat each tortilla 20–30 seconds per side in a dry skillet over medium heat, or microwave a stack wrapped in a damp paper towel for 20–30 seconds.

Assemble roll-ups

Lay a warmed tortilla on a plate. Spoon half of the steak-and-egg mixture down the center of the tortilla (reserve the other half for the second tortilla). Add a portion of the potatoes alongside or serve the potatoes on the side—if placing inside, tuck them lengthwise in a narrow line. Add optional add-ins (sliced avocado, hot sauce, sour cream) if using. Fold the bottom edge up over the filling, fold in the sides, and roll tightly to form a burrito-style roll-up. Repeat with second tortilla.

Finish and serve

If you want a crisp exterior, return the assembled roll-ups to a hot dry skillet seam-side down and cook 1–2 minutes per side until lightly browned and sealed. Slice in half on the bias and serve immediately with remaining potatoes on the plate and optional condiments on the side.

Serve hot sauce, salsa, sour cream, and avocado on the side or add to the interior of each roll-up before folding. Adjust amounts to taste.