Cook the steak:
Heat olive oil in a large skillet over medium-high heat. Add steak slices and cook for 2–3 minutes until browned. Remove from the pan and set aside.
Sauté the veggies:
In the same skillet, add onions and bell peppers. Cook for 5–6 minutes until softened and lightly caramelized.
Whisk the eggs:
In a bowl, whisk together eggs, milk, salt, and pepper until smooth.
Scramble the eggs:
Melt butter in a nonstick skillet over medium heat. Add eggs and cook, stirring gently, until just set and still soft.
Combine steak and cheese:
Return steak to the pan with peppers and onions. Lay provolone slices over the top and let them melt slightly.
Assemble the burritos:
Place a tortilla on a flat surface. Spoon the steak and egg mixture down the center. Roll tightly, folding the sides in as you go.
Toast the burritos:
Place seam-side down in a hot skillet for 1–2 minutes per side until golden and crisp.
Serve:
Slice in half and enjoy warm.
Variations:
Swap provolone for American or pepper jack for a different flavor profile.
Add mushrooms to the pepper and onion mix for extra umami.
Use leftover steak from last night’s dinner to cut down prep time.
Tips:
Slice steak very thin against the grain for maximum tenderness.
Don’t overcook the eggs—they’ll continue cooking slightly when wrapped.
For an extra Philly touch, drizzle cheese sauce inside before rolling.
