Rancheros Steak Breakfast Wrap

Ingredients

Here are the following ingredients:

• ½ cup (125 mL) canola oil, divided
• 32 large eggs
• 4 tsp (20 mL) kosher salt, divided
• 2 tsp (10 mL) freshly ground black pepper, divided
• 4 lb (2 kg) Outside Round Flat (Philly-Style Steak Slices)
• 2 cups (500 mL) sour cream
• ¼ cup (60 mL) chipotle-flavoured hot sauce

Service

• 16 flour tortillas (12 inch/30 cm)
• 12 oz (375 g) shredded Tex-Mex cheese blend, about 4 cups (1 L)
• 2 cups (500 mL) refried beans, warmed
• 1 lb (500 g) guacamole, about 2 cups (500 mL)
• 2 cups (500 mL) crispy tortilla strips, about 2 oz (60 g)

Preparation

1. Heat half the oil in large skillet set over medium heat. Scramble eggs until softly set curds are achieved. Season with half the salt and pepper. Cool, cover and refrigerate or hold for service.
2. Heat remaining oil in large skillet set over medium-high heat. Cook beef, breaking up with a metal spatula, until lightly browned and just cooked through. 
3. Season with remaining salt and pepper. Cool, cover and refrigerate or hold for service.
4. Mix sour cream with hot sauce. Cover and refrigerate.

Service

1. Spread 2 tbsp (30 mL) chipotle-sour cream down centre of tortilla, leaving a small border at each end. Spoon ½ cup (125 mL) EACH cooked beef and scrambled egg over top.
2. Add ¼ cup (60 mL) cheese, 2 tbsp (30 mL) EACH warm refried beans, guacamole and tortilla strips.
3. Fold up bottom of tortilla over filling, then fold in sides and roll tightly.
4. Toast in sandwich press or oiled flat top until tortilla is golden brown and filling is heated through.

Beef Cuts