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Steak and Egg Breakfast Tacos with Peppers for Two
Steak and Egg Breakfast Tacos with Peppers for Two
2
Servings
10 min
Prep
15 min
Cook
25 min
Total
Breakfast
Beef
Skillet
Easy
Meal Launch Base Library
Ingredients
- 8 oz sirloin steak, cut across the grain into thin strips
- 1 tsp canola oil
- 1/2 tsp kosher salt, divided
- 1/4 tsp black pepper, divided
- 1/2 red bell pepper, thinly sliced
- 1/2 small yellow onion, thinly sliced
- 4 large eggs
- 2 tbsp milk
- 4 small flour tortillas
- 1/2 cup shredded pepper Jack cheese
- 1/4 cup salsa
Instructions
- Season the 8 oz steak strips with 1/4 tsp of the kosher salt and 1/8 tsp of the black pepper.
- Heat 1 tsp canola oil in a large nonstick skillet over medium-high heat. Add the steak and cook for 3–4 minutes, turning once or twice, until browned and the thickest strips reach at least 145°F. Transfer the steak to a plate and let it rest for at least 3 minutes.
- Add the 1/2 sliced red bell pepper and 1/2 sliced onion to the skillet. Cook for 4 minutes, until crisp-tender.
- Whisk the 4 eggs with 2 tbsp milk, remaining 1/4 tsp kosher salt, and remaining 1/8 tsp black pepper. Pour the eggs into the skillet with the vegetables and cook for 2–3 minutes, stirring gently, until set and the egg mixture reaches 160°F. Transfer the egg mixture to a plate.
- Warm the 4 tortillas in the skillet for about 30 seconds per side. Divide the rested steak and egg mixture among the tortillas. Top with the 1/2 cup pepper Jack and 1/4 cup salsa.
