In a large bowl, crack your eggs. Whisk them vigorously, adding a pinch of kosher salt and freshly cracked black pepper. This is your base, so don’t skimp on the flavor.

In a large skillet, melt the butter over medium heat. Add the finely diced onion and sauté until translucent. It takes about 3-4 minutes. Then toss in the quartered cremini mushrooms, cooking until they’re tender and golden brown, around 5-6 minutes. If you fancy a smoky flavor, sprinkle in the smoked paprika during the last minute.

Once the onions and mushrooms are ready, lower the heat and add the whisked eggs to the skillet. Stir gently to scramble, cooking until just set but still creamy. Remember, overcooked eggs are not your friend.

Next, fold in the cubed grilled steak. You’ll want to allow a couple of minutes for the steak to heat through. This is the moment your kitchen starts smelling heavenly.

Take your skillet off the heat and lay the slices of pepper jack cheese over the egg mixture. Cover the skillet with a lid for about a minute, allowing the cheese to melt.

Warm your flour tortillas so they’re pliable. In the center of each tortilla, spoon a generous amount of the steak and egg mixture. If you like, sprinkle some chopped cilantro on top before folding the sides and rolling it up.

Slice your burrito in half, and serve it with your homemade steak sauce. Enjoy the rich flavors and hearty filling—this burrito is sure to become a favorite.