I made a bunch of these Steak and Egg Blackstone Burritos for my husband while my son and I will be out of town on vacation.
After I made them I simply wrapped in foil, stuck them in the freezer, and all my husband has to do is reheat in the microwave.
Yeah, yeah… I know I don’t have to spoil him but he sure does spoil me, I’m one lucky lady and this is one way I show my appreciation.
I’m also fairly certain food is my love language;)
But hey, with how easy they are to make on the griddle and not one dirty pan, it took very little effort on my part.
He doesn’t have to know that though… shhhhh 😉
How to make Steak and Egg Blackstone Burritos
First cut 1 1/2 pounds of steak into small, bite size pieces.
I went with New York strip but any cut of steak will be just fine.
Then crack 8 eggs in a bowl and add some milk, kosher salt, and pepper.
And whisk the eggs until they are nice and scrambled.
Preheat your griddle to medium heat for several minutes.
Then add some cooking oil of choice along with the steak, kosher salt, pepper, and steak seasoning of choice.
Cook the steak 1 to 2 minutes just by itself and then move to one side of the griddle.
Add a little more cooking oil along with the scrambled eggs.
I added my eggs a little at a time and used my hibachi spatula to keep them from running all over the griddle.
Cook the eggs and the steak together on the griddle for about 3 to 4 minutes.
I used my hibachi spatulas to combine everything together so it was all evenly cooked.
Remove the steak and eggs from the griddle and turn it off while you make the burritos.
I brought everything inside to make my burritos, but hey if it’s a nice day feel free to make them outside wherever your Blackstone lives.
Lay each soft taco sized tortilla flat and add some cheese along with the steak and eggs.
Fold in the sides and tightly roll into a burrito, you should get around 10 total.
Next head out to the Blackstone griddle to sear both sides, just preheat the griddle to medium heat again.
And make sure you place them seam side down to seal the burritos properly.
They should take around 1 1/2 to 2 minutes per side to get nicely golden brown and crispy.
Once you see this gorgeous golden brown color on both sides you know Steak and Egg Blackstone Burritos are ready to go!
You could enjoy these right away or wrap them and freeze them if desired.
They’re great as is, but if you decide you can add some sour cream, salsa, and/or hot sauce of choice.
If you like Steak and Egg Blackstone Burritos, you might also like these griddle recipes…
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Steak and Egg Blackstone Burritos
- Blackstone Griddle
- Flat Top Grill/ Griddle
- 1 1/2 pounds steak of choice (I used New York Strip)
- 8 eggs
- 1/2 cup milk
- kosher salt, pepper, steak seasoning blend
- cooking oil of choice
- 10 soft taco size tortillas
- 2 cups shredded cheese of choice (I used Mexican blend)
- Optional toppings: sour cream, salsa, hot sauce
- Remove any excess fat from the steak and cut into bite sized pieces.
- Crack the eggs in a bowl and add the milk, kosher salt, and pepper. Whisk until combined.
- Preheat the griddle to medium heat and add cooking oil of choice and the steak. Season with kosher salt, pepper, and steak seasoning. Cook 1 to 2 minutes flipping with hibachi spatulas.
- Add some cooking oil to the other side of the griddle and slowly pour the eggs, stopping a few times to use the hibachi spatulas to keep the eggs contained so they don't go all over the griddle.
- Cook the steak and eggs together for 3 to 4 minutes on the griddle stirring and combining with the hibachi spatulas. Use the spatulas to remove the steak and eggs from the griddle.
- Turn the griddle off so the steak and eggs can cool and to allow time for you to make the burritos. To assemble each burrito, place some cheese in the center of each tortilla. Add some steak and eggs, fold the sides in and tightly roll into a burrito.
- Place the burritos seam side down on a tray and preheat the griddle to medium. Add some cooking oil, place the burritos seam side down and cook them 1 1/2 to 2 minutes per side.
- Put the burritos back on the tray and serve. These can also be wrapped in foil and stored in the freezer. Remove the foil and heat them for a minute or two in the microwave.
- Serve with optional toppings such as sour cream, salsa, and/or hot sauce if desired.
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