Season your ribeye or sirloin steak with salt and pepper. Heat a skillet over medium-high heat, then sear the steak for about 4-5 minutes per side. Allow to rest before slicing.

In a bowl, whisk together fresh eggs with a pinch of salt and pepper. Heat a non-stick skillet and pour in the eggs, stirring gently for about 5 minutes until fluffy.

Peel and dice your potatoes, then cook them in a skillet with oil over medium heat for about 10-12 minutes until golden and tender.

In a mixing bowl, combine the cooked steak, scrambled eggs, and sautéed potatoes. Add cheese and mix until it starts to melt.

Heat tortillas in a skillet for 20 seconds on each side until pliable. Lay a scoop of filling in the center of each tortilla, fold sides, and roll tightly.

Toast burritos in a skillet seam-side down for 3-4 minutes until golden brown and heated through.