Steak| Egg and Bacon Wrap
Beat cream cheese and steak sauce until well blended. Refrigerate until ready to use.,Cook bacon| in batches| in large skillet until crisp. Drain bacon| reserving 1/4 cup of the drippings (or 2 Tbsp. of the drippings for trial recipe) in skillet. Reserve remaining drippings for later use. Add onions to skillet; saute 2 to 3 min. or until tender. Set aside.,Grill steaks on medium-high heat 3 to 4 min. on each side or until medium doneness (160ºF). Let stand 2 min.; cut across the grain into thin slices.,For each serving: Heat 1 Tbsp. of the reserved bacon drippings in small skillet on medium-high heat. Beat 2 eggs; add to skillet. Cook until set| stirring occasionally. Season with salt and black pepper.,Spread 1 tortilla with 2 Tbsp. of the cream cheese mixture; top with eggs; 2 Tbsp. each cheddar| onions and tomatoes; 2 bacon slices and 2-1/2 oz. steak. Roll up tightly. Cut diagonally in half to serve.
24 servings| 1 wrap (2 halves) each