If you’re the type who believes breakfast should be as bold as dinner, the Philly Cheesesteak Breakfast Burrito is going to be your new favorite. This hearty mashup takes everything we love about the classic Philly—tender, juicy steak, caramelized onions, sweet peppers, and melty provolone—and wraps it up with soft scrambled eggs in a golden, toasted tortilla.
The beauty of this recipe is in the layering of flavors and textures. The steak is seared hot and fast for that rich, savory bite, while the peppers and onions bring a soft, sweet contrast. Add in creamy scrambled eggs, and the whole thing feels indulgent yet perfectly balanced. The provolone ties it all together with its mild, gooey melt, making every bite a satisfying mix of savory breakfast and iconic sandwich.
It’s also incredibly versatile. You can make it as a grab-and-go breakfast for a busy morning or slow down and serve it with a side of crispy hash browns for a weekend brunch feast. Either way, it’s filling enough to fuel your day without leaving you hunting for a snack an hour later.
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And here’s the secret: a quick toast in the skillet after wrapping locks in the heat, crisps up the tortilla, and gives the burrito that irresistible handheld crunch before the soft, cheesy, meaty interior takes over. It’s a breakfast you’ll want to make again and again.
Servings and timing:
Yield: 4 burritos
Total time: 35 minutes
Ingredients:
- 1 tablespoon olive oil
- 8 ounces thinly sliced steak (ribeye works best)
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 6 large eggs
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices provolone cheese
- 4 large flour tortillas
- 1 tablespoon butter
Instructions:
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