1. Cook the Ribeye:

• Season your ribeye steak generously with salt and pepper.

• Heat a skillet or grill pan over medium-high heat and add the olive oil

• Cook the ribeye steak for about 3-4 minutes per side for medium-rare (or until internal temp reaches 140), or adjust depending on your preferred level of doneness. Add butter half way and baste your ribeye.

• Once cooked, remove the steak from the skillet and let it rest for about 5 minutes.

• After resting, slice the ribeye into thin strips and set aside.

2. Cook the Eggs:

• In a separate pan, heat 1 tbsp of butter over medium heat.

• Crack the eggs into the pan and scramble them until fully cooked, about 2-3 minutes. Set them aside.

3. Cook the Extra Special Sauce:

• In a small bowl, mix together all ingredients and set aside.

4. Assemble the Crunchwrap:

• Place the larger flour tortilla on a flat surface.

• In the center of the large tortilla, layer the following:

  • A scoop of scrambled eggs.

  • A handful of shredded aged cheddar

  • 1 hash brown patty

  • A few slices of ribeye steak.

  • A spoonful of extra special sauce

  • A generous handful of shredded cheddar cheese.

  • Take the smaller tortilla and place it on top of the fillings

5. Fold the Crunchwrap:

• Carefully fold the edges of the larger tortilla towards the center, over the filling, creating a hexagonal shape (like folding an envelope).

• Make sure to press the edges to keep it tightly sealed.

6. Cook the Crunchwrap:

• Heat a non-stick skillet over medium heat and add a little butter or oil.

• Place the folded crunchwrap seam-side down in the skillet. Cook for 3-4 minutes, until golden brown and crispy.

• Flip the crunchwrap and cook the other side for another 3-4 minutes until golden brown and crispy.

7. Serve:

Remove from the skillet and slice the crunchwrap in half to reveal the delicious layers inside.