This Steak Breakfast Burrito is big, bold, and beautiful. Made with fresh ingredients with insane flavor, it’s perfect for mornings on the move when you want real food. Get ready for an epic combo that just works. I mean, we’re talking crispy hash browns, buttery seared steak, melty cheese, salsa, fluffy eggs, and bacon in the biggest flour tortillas you can find. It’s like a hearty steak dinner and egg breakfast burrito all in one.
Post sponsored by Align Shoe
Since this recipe is sponsored by my friends at Align, makers of the best, most comfortable shoes I have ever worn, this steak burrito is exactly the kind of on-the-go fuel you need for every adventure. If you haven’t checked out Align yet, let me put you on to them ASAP, because they make some of the most comfortable kicks I’ve ever worn. And heck yeah, they look good too (and my wife Ally agrees!).
Table of Contents
- Why You’ll Love The Steak Breakfast Burrito
- This sauce is FYR!
- Ingredients Needed for Egg Breakfast Burritos
- How to Make the Steak Breakfast Burrito
- pro tip for crispy hashbrowns
- Scramble the eggs
- What to Serve with Steak Breakfast Burrito
- Leftovers & Reheating Instructions
- FAQs
- Most Anticipated Grill of 2025
- Steak Breakfast Burrito Recipe
- Pro Tip for Crispy Hashbrowns
Why You’ll Love The Steak Breakfast Burrito
First, you’ll love that big bite of steak, eggs, and crispy hashbrowns delivers stick-to-your-ribs comfort that lasts all morning. The rosemary, garlic, and butter combo is not what you expect; however, it adds everything you ever wanted as far as flavor. Plus smoky bacon bits, creamy toppings, and then melty cheese, and suddenly every bite feels like a breakfast hug from the food gods.
Second, they’re customizable. Not feeling ribeye? No problem. Grab whatever cut you’ve got in the fridge and season it your way. You can undoubtedly make these burritos any way you like: classic, spicy, cheesy, or loaded with fresh toppings like cilantro and pico.
Third, they’re built to share. One of these giant tortillas stuffed and rolled is more than enough to feed one hungry person, but doubling up makes for an entire meal the whole crew can enjoy.
Get stoked for life
This sauce is FYR!
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
The best part about this recipe? The steak burritos are easy to cook over the fire in just a few simple steps. Slice, sear, crisp, roll, and then eat. When you pair a burrito this good with the comfort of Align, you’ve got the entire meal for an epic start to your day.
If you love a good breakfast burrito to start your day, also check out these recipes: Chorizo Breakfast Burrito, Southwest Breakfast Burrito, and California Burrito.
Ingredients Needed for Egg Breakfast Burritos
- Steak — Grab a beautiful ribeye steak for the best results. You’ll also need butter, rosemary, garlic, my Cowboy Butter Rub, and then a little canola oil.
- Burrito — The hearty breakfast burrito includes eggs, hash browns, sour cream, bacon bits, salsa, Monterey Jack, and all the basic seasonings like salt, black pepper, and garlic powder.
- Tortillas — Big, soft, 14-inch flour tortillas. Go large or go home. Small corn tortillas are for street tacos, not this recipe.
Bring the Flavor Home
Now that you know what to grab from the grocery store to make the perfect steak breakfast burrito, either skip to the recipe card or come with me. I’ll walk you through the simple steps to burrito bliss.
How to Make the Steak Breakfast Burrito
Cook the steak
First, you’ll want to slather your ribeye with oil and season with Cowboy Butter Rub. Preheat your grill to medium-high heat (400–450F) for direct cooking. Place a large cast-iron skillet over the grill grates with oil. Sear the steak for 2-3 minutes per side until it hits about 100F internal.
Next, move the skillet to a cooler zone. Add butter, garlic, and then that fresh rosemary. Baste until the steak reaches 120F or your desired internal temperature. Rest for 10 minutes, and then slice into bite-sized pieces.
Crispy hash browns
Pat the hash browns dry with a paper towel. Add them in a single layer to the skillet with oil at medium heat. Cook until golden brown and crunchy. Chop and set aside.
pro tip for crispy hashbrowns
Don’t skip getting those hash browns bone-dry before cooking. It’s the best part of the burrito when the potatoes turn shatteringly crisp. Pair that crunch with a hearty steak and then layers of melty cheese, and you’ve got the kind of delicious burrito. Lace up your Align Shoes, grab one of these burritos, and you’re ready to crush the day.
Scramble the eggs
Whisk eggs in a medium bowl, then cook in a skillet for 3–4 minutes until soft. Pull and set aside.
Build the Breakfast burritos
On a warm tortilla, layer crispy potatoes, sliced steak, scrambled eggs, salsa, cheese, sour cream, and bacon. Keep it tight in the center of the tortilla, then fold opposite sides inward and roll. Repeat until all are stuffed.
Crisp the burritos
Add the steak burritos to the skillet seam-side down. Cook for 1-2 minutes per side until the outsides are golden and crisp.
Slice in half, serve hot with queso, hot sauce, or pico de gallo, and enjoy the most freakin’ delicious burrito you’ve ever made.
What to Serve with Steak Breakfast Burrito
These burritos are an entire meal on their own, so the only thing you’ll probably need is some orange juice to help wash that hearty breakfast down. If you’re serving the burritos at home, don’t forget the extras like guacamole and more pico, if desired.
Leftovers & Reheating Instructions
Wrap leftover steak or burritos in plastic wrap and store in an airtight container in the fridge for 2–3 days. For freezing, use a baking sheet to pre-freeze burritos before moving them into a heavy-duty freezer bag or freezer-safe container for longer storage.
Reheat on a skillet over medium heat or in the oven at 350F until warm.
FAQs
Yes, swap in skirt steak, flank steak, or flap meat. They’re all great options and work with the same carne asada seasonings.
You can’t really go wrong with the cheese. I also like cheddar cheese, pepper jack cheese, or even Mexican cheese in my carne asada burrito.
Swap in thyme for a similar vibe, or take it a different direction with fresh cilantro, a squeeze of lime juice, and a sprinkling of chili powder for a little Mexican-inspired kick.
Get stoked for life
Most Anticipated Grill of 2025
304 STAINLESS STEEL • 480 SQ IN COOKING SURFACE • PATENT-PENDING TECHNOLOGY
Steak Breakfast Burrito
Ingredients
Steak:
- 1 Ribeye Steak
- 1 tbsp Cowboy Butter Rub
- 4 tbsp Butter unsalted
- 3 sprigs Rosemary
- 3 Garlic Cloves smashed
- Canola Oil as needed
Burrito:
- 5-6 Eggs whipped
- 2 cups Hashbrowns
- 2 cups Monterey Jack Cheese
- 1 cup Favorite Salsa
- ½ cup Sour Cream
- ½ cup Bacon Bits
- 3-4 Tortillas 14" Size
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Queso for dipping
Instructions
Steak:
- Slather your steak in canola oil. Generously season your steak with my Cowboy Butter Rub
- Preheat your grill for high heat direct cooking (about 400-450F). Add a cast iron skillet to the grill with oil to preheat.
- Add your steaks to the skillet to sear directly over the hot coals for 2-3 minutes per side or until it is 100F internal.
- Pull the skillet off to a cooler side of the grill. Drop in the butter, rosemary, thyme and garlic cloves. Slowly baste the steaks with the butter. Make sure the butter’s foam is white and not brown or black. If it's brown or black, then pull the skillet off to cool.
- When the steak is 120F internal or done to your liking, pull it off and let rest for 10 minutes. Then slice up and keep warm.
Burrito:
- Add your hashbrowns to paper towels and squeeze all the water out of them until they are very very dry.
- Preheat your grill to high heat (around 400F) for direct cooking. Add a cast iron skillet or plancha to the grill with some oil about 2 minutes before cooking.
- Add your hashbrowns in little patties to the skillet to cook hot and fast until crispy golden brown. Pull off, chop up and set to the side.
- Next, add your whipped eggs to a skillet and cook to nice and soft (about 3-4 minutes). Pull off and set to the side as well.
- Start building your burritos with a warm large tortilla and layers of chopped hashbrowns, sliced steak, eggs, jack cheese, salsa, sour cream and bacon bits. Roll nice and tight and repeat until you have made as many burritos as you like.
- Add the burritos to a skillet to crisp for about 1 minute per side. Once done, pull off the burrito and serve hot.
- Slice the burritos in half if you desire, serve with queso on the side and enjoy!
