Heat a skillet over medium-high heat and add a drizzle of oil. Sear the steak for 3-4 minutes on each side until medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.

In the same skillet, add more oil if needed and cook diced potatoes for about 10-12 minutes until golden brown and fork-tender. Season with salt and pepper.

In a mixing bowl, whisk together eggs with a pinch of salt. Heat a non-stick skillet and pour in the eggs, stir gently for 3-4 minutes until fluffy and just set.

Warm tortillas in a dry skillet for about 30 seconds on each side. Layer steak, eggs, sautéed potatoes, and cheese on each tortilla, leaving space at the edges.

Fold the sides of the tortilla and roll it up from the bottom, tucking in the filling. Serve immediately or wrap tightly in foil for later.