Steak, Egg and Bacon Wrap

Directions

1. 1
   Beat cream cheese and steak sauce until well blended.
2. 2
   Refrigerate until ready to use.
3. 3
   Cook bacon, in batches, in large skillet until crisp.
4. 4
   Drain bacon, reserving 1/4 cup of the drippings (or 2 Tbsp.
5. 5
   of the drippings for trial recipe) in skillet.
6. 6
   Reserve remaining drippings for later use.
7. 7
   Add onions to skillet; saute 2 to 3 min.
8. 8
   or until tender.
9. 9
   Set aside.
10. 10
    Grill steaks on medium-high heat 3 to 4 min.
11. 11
    on each side or until medium doneness (160 degrees F).
12. 12
    Let stand 2 min.
13. 13
    ; cut across the grain into thin slices.
14. 14
    For each serving: Heat 1 Tbsp.
15. 15
    of the reserved bacon drippings in small skillet on medium-high heat.
16. 16
    Beat 2 eggs; add to skillet.
17. 17
    Cook until set, stirring occasionally.
18. 18
    Season with salt and black pepper.
19. 19
    Spread 1 tortilla with 2 Tbsp.
20. 20
    of the cream cheese mixture; top with eggs; 2 Tbsp.
21. 21
    each cheddar, onions and tomatoes; 2 bacon slices and 2-1/2 oz.
22. 22
    steak.
23. 23
    Roll up tightly.
24. 24
    Cut diagonally in half to serve.