For the flavored butter, mix together the softened butter, dried cranberries, caramelized onions, and whole grain mustard.
Make a butterfly cut in each sirloin steak, unfold both of them, place each one on a piece of plastic wrap, and stretch them out as much as possible. Tenderize the meat with a meat tenderizer, then season it with salt & pepper. Place half of the flavored butter in the bottom half of each steak.
Fold in the sides of the steak, then roll it up starting from the end with the flavored butter. Wrap the sirloin steak rolls up in plastic wrap, transfer them to the refrigerator, and let them chill for 1 hour.
Preheat the oven to 350°F, line a baking tray with parchment paper, and heat a pot filled with cooking oil on the stove. Prepare the breading station by setting out separate bowls filled with flour, whisked eggs for the egg wash, and crushed flavored tortilla chips.
Once they've chilled, remove the steak rolls from the refrigerator and cover them in flour, dredge them in egg wash, and coat them in crushed flavored tortilla chips. Once they've been coated, dip them in both the egg wash and crushed flavored tortilla chips a second time.
Fry the steak rolls in hot cooking oil for 4-5 minutes, then place them on the baking tray lined with parchment paper. Transfer the baking tray to the oven and bake at 350°F for 5 minutes. Place the steak rolls on some paper towels to soak up any excess cooking oil, and they're ready to be served!
