• 1 (14–16oz.) New York strip steak, cut into ½" pieces
  • Salt
  • Pepper
  • 1 tsp. granulated garlic
  • 1 medium onion, julienned
  • 1 red bell pepper, julienned
  • 1 pint sliced cremini mushrooms
  • 1 Tbsp. butter
  • 6 large eggs, whisked and seasoned with a couple pinches of salt and pepper
  • 4 12" flour tortillas, lightly grilled
  • 8 slices of sharp provolone
  • 1 jalapeño, sliced thin on the bias

Avocado Crema

  • ¼ cup sour cream
  • 1 avocado, chopped
  • 1 lime, zest and juice
  • 1 Tbsp. honey
  • ½ cup fresh cilantro, some reserved for garnish
  • Salt and Freshly Ground Pepper


Heat the George Foreman® Rapid Series Grill to 400º fitted with the bake pan

Make sure steak is completely dry by dabbing with a paper towel. Season liberally with salt and crushed black pepper and granulated garlic.

Sear pieces of steak for 4-5 minutes or until slightly pink, moving it only once or twice. Scoop out steak but leave the juices. Add in onion, bell pepper and mushrooms. Season with salt and pepper. Cook until caramelized, about 10 minutes. Add butter to bake pan and once melted, then add the eggs. Scramble it all together until eggs are just cooked through. Shut off grill and get to rolling!

On a flat tortilla, lay two pieces of provolone, then a layer of desired amount of jalapeños, then add on steak, then finally the scrambled eggs/vegetable. Roll up nice and tight. If you desire a little extra texture, brush with a little vegetable oil and place back on the grill for 2-3 minutes a side until lightly golden. Serve whole or cut on the bias and serve with a sidecar of Avocado Crema.

For the avocado crema: place sour cream, avocado, lime zest and juice, and cilantro in food processor and run till smooth. Season with salt and pepper and reserve covered with plastic wrap pressed on top of the avocado to keep from browning.


Breakfast Recipes