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.

closeup of steak and egg tacos on a plate

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.

Ingredients

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.

overhead look at fried eggs and steak tacos on a plate

How to Make Steak & Egg Breakfast Tacos

Enough talk; let’s make these amazing steak and egg tacos!

Sauté
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:

Best Toppings

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!

Steak & Eggs Breakfast Tacos

Print Recipe

Steak breakfast tacos with fried eggs is a crowd-pleasing combination of all things breakfast, fajita veggies, and tender beef.

Author: Laura Fuentes
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 4 servings
Category: Tacos
Method: Skillet

Ingredients

Units

2 tablespoons vegetable oil, divided
12-ounce bag frozen fajita veggies
8 ounces deli roast beef, finely chopped
8 large eggs, whisked
¼th teaspoon salt
15-ounce can black beans, rinsed and drained
8 flour tortillas
1 avocado, pitted, peeled, and sliced
½ cup crumbled Cotija cheese
Chopped fresh cilantro
Salsa, for serving

Instructions

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.