Philly Cheesesteak Breakfast Burrito

Instructions:

1. 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.
2. Sauté the veggies:
   In the same skillet, add onions and bell peppers. Cook for 5–6 minutes until softened and lightly caramelized.
3. Whisk the eggs:
   In a bowl, whisk together eggs, milk, salt, and pepper until smooth.
4. Scramble the eggs:
   Melt butter in a nonstick skillet over medium heat. Add eggs and cook, stirring gently, until just set and still soft.
5. Combine steak and cheese:
   Return steak to the pan with peppers and onions. Lay provolone slices over the top and let them melt slightly.
6. 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.
7. Toast the burritos:
   Place seam-side down in a hot skillet for 1–2 minutes per side until golden and crisp.
8. 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.