Cream cheese and barbecue sauce until well blended. Refrigerate until ready to use.
Bacon, in batches, in large skillet until crisp. Drain bacon, reserving 1/4 cup (50 mL) of the drippings (or 2 Tbsp. [30 mL] of the drippings for trial recipe) in skillet. Reserve remaining drippings for later use. Add scallions to skillet; saute 2 to 3 min. or until tender. Set aside.
Steaks on medium-high heat 3 to 4 min. on each side, or to desired doneness. Let stand 2 min.; cut across the grain into thin slices.
For each serving:
1 Tbsp. (15 mL) 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.
1 tortilla with 2 Tbsp. (30 mL) of the cream cheese mixture. Top with eggs; 2 Tbsp. (30 mL) each Cheddar, onions and tomatoes; 2 bacon slices; and 2-1/2 oz. (70 g) steak. Roll up tightly. Cut diagonally in half to serve.