October 18, 2022
Are you ready to bite into the best steak breakfast tacos of your life without breaking the bank? Of course, you are, and I’ve got just the recipe!
We’re talking tender beef, p-e-r-f-e-c-t fajita veggies, and some runny-yolk action depending on how you like your eggs. Sounds good to you? Let’s get started.
Breakfast Tacos with Steak
If breakfast tacos weren’t something we already adore, add steak, and you have one incredible concoction you can serve for a hearty breakfast or weeknight dinner.
Now, for this recipe, I use fresh-cut roast beef from the deli section, but if you’re not into that, use leftover pot roast, skirt steak, or flank finely sliced, and the results are nothing short of AMAZING.
Let’s take a look at what you’ll need to make these tacos happen:
- Oil: for cooking
- Fajita veggies: use the frozen, pre-sliced option or fresh veggies.
- Deli roast beef: opt for roast beef directly from the deli counter.
- Eggs: essential for breakfast tacos.
- Salt: makes everything taste better.
- Black beans: optional, but they make every bite more hearty.
- Tortillas: corn or flour, it’s up to you!
- Avocado: tastes sooo good with the egg yolk, veggies, and steak.
- Cilantro: makes the finished tacos look prettier.
- Salsa: the only topping you’ll need for this breakfast taco.
Can’t find fajita veggie mix? Slice 2 medium bell peppers and 1 small onion instead.
As always, you’ll find the recipe ingredient measurements in the printable recipe card below.
How to Make Steak & Egg Breakfast Tacos
Enough talk; let’s make these amazing steak and egg tacos!
Saute the fajita veggies in a large skillet over medium-high heat.
- Add the beef
Add the sliced roast beef and cook until the meat and veggies are completely tender. Transfer the mixture to a plate.
- Scramble or sunny-side up
To the same skillet, add the remaining oil and scramble the eggs or cook them sunny-side up. *I’m a total sucker for runny egg yolk, so I usually cook my eggs for this recipe over easy.
- Set up
While the eggs cook, warm the black beans in a small saucepan over medium-low heat. Give the tortillas a quick warm in the microwave or oven.
- Assemble and eat
Top the warmed tortillas with the beef and veggies mixture, black beans, avocado, and a sprinkle of cheese and salsa. Oh- and don’t forget the salsa!
Watch how this recipe is made from start to finish in the recipe video below:
The steak and egg taco filling is pretty hefty, but we always save room for our favorite taco toppings like:
- Queso Fresco- similar texture and flavor to Cotija.
- Pico de Gallo- the fresh version of salsa.
- Mexican sour cream- like regular sour cream but better.
- Guacamole- can never go wrong here.
- Fresh jalapeño- if you like the heat.
More Breakfast Tacos
Loving the idea of your favorite breakfast foods in a taco? I’ve got you covered with more delicious recipes to try, even one with a pancake instead of a tortilla!
- Black Bean Breakfast Tacos
- Bacon & Egg Breakfast Tacos
- Breakfast Sausage Tacos with Pineapple Salsa
- Epic Pancake Tacos
- Migas Breakfast Tacos
Steak & Eggs Breakfast Tacos
- 2 tablespoons vegetable oil, divided
- 12- ounce bag frozen fajita veggies
- 8 ounces deli roast beef, finely chopped
- 8 large eggs, whisked
- ¼ teaspoon salt
- 15- ounce can black beans, rinsed and drained
- 8 flour tortillas
- 1 avocado, pitted, peeled, and sliced
- ½ cup Cotija cheese, crumbled
- Fresh cilantro, chopped
- Salsa, for serving
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the fajita mix to the skillet and cook, stirring, until the vegetables soften, 5 to 7 minutes. Add the roast beef and cook for 3 minutes. Transfer the vegetables and roast beef to a plate.
- Heat the remaining 1 tablespoon of oil in the same skillet and scramble the eggs with a pinch of salt until cooked through.
- Meanwhile, heat the black beans in a small saucepan over medium-low heat or in the microwave.
- Divide the beef and vegetable mixture among the tortillas, top them with scrambled eggs and black beans, and add some avocado and Cotija cheese. Garnish with cilantro and serve with the salsa.