Season the steak with salt and pepper. Heat half of the oil in a skillet over high heat. Cook the steak for 2-3 minutes per side for medium, or until it reaches your desired doneness. Transfer to a plate and let rest for 5 minutes, then dice.

In a bowl, whisk the eggs and egg whites with a pinch of salt and pepper. Heat the remaining oil in a nonstick pan over medium heat. Pour in the eggs and cook, stirring occasionally, until scrambled but still soft. Remove from heat.

Lay out the tortilla(s) and top with scrambled eggs, shredded cheese, and diced steak (optional: add some salsa or hot sauce). Wrap each burrito tightly.

Meal Prep Tip: Wrap any extra burritos in foil and freeze for up to 2 months. To reheat, unwrap and microwave in a paper towel for 2-3 minutes on high, flipping halfway through. Alternatively, bake in foil at 375°F (190°C) for 30-35 minutes. For a crispier exterior, pan-fry the reheated burrito for 1-2 minutes per side.