Start to finish: 10 minutes
2 tablespoons light-roast coffee, ground
1 teaspoon paprika
1 tablespoon kosher salt
8-ounce sirloin steak
¼ cup butter
1 russet potato, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
½ red onion, diced
2 tablespoons vegetable oil
¼ cup milk
1 cup pepper jack cheese, shredded
4 large flour tortillas
Combine ground coffee, paprika and salt in a small bowl. Rub seasoning on both sides of steak. Let set at room temperature until ready to cook.
Add 2 tablespoons butter to a heavy-bottomed skillet over medium heat.
Once melted, add in potatoes, stirring to coat all potatoes with butter. Cover with a lid and let steam 5 minutes, stirring halfway through.
Remove lid and add in peppers and onion. Stir to coat and let cook until potatoes are fork tender and onions translucent, about 8-10 minutes.
Remove from pan and place pan back on burner.
Raise heat to high and pour in oil. Place steak in hot pan and let sear — 3 minutes on each side for steak done medium temperature.
Remove steak and let rest.
Wipe out pan and turn heat to medium-low. Add in remaining butter.
Beat together eggs and milk and pour into pan once butter is melted. Scramble until eggs are soft set. Remove from heat.
Slice rested steak across the grain and start building your burritos. Place equal amounts potatoes, steak, eggs and cheese on each tortilla. Roll up by folding in the sides and the top. Pull the top and filling toward you before rolling taught.
Toast or serve as is.
Prepared burritos can be wrapped in paper towels and stored in a zip-top freezer bag for up to a month. To reheat, place wrapped burrito on a microwave safe plate and cook for 3 minutes. Let stand 1 minute before removing paper towel and enjoying. Careful: Filling will be hot.