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Who said you can’t have the best of both worlds? With my Cheesesteak Burritos, you get the meaty, cheesy goodness of a classic cheesesteak, perfectly packaged in a soft, warm tortilla.
Easy Cheesesteak Burritos
I’m thrilled to share my latest kitchen creation with you: Cheesesteak Burritos, a recipe that’s as fun to make as it is to eat. Imagine tender, flavorful steak and crisp, sautéed bell peppers, all hugged tightly in a warm tortilla. Plus, with a sprinkle of melty provolone cheese, each bite is a little slice of comfort food heaven – easy, delicious, and just the right amount of indulgent!
Pro Tip
Choose a high-quality cut like ribeye or sirloin for that perfect balance of flavor and tenderness. Then, make sure to slice the steak thinly against the grain after cooking, ensuring each piece is melt-in-your-mouth tender.
Ingredients You’ll Need
- Beef steak: I prefer ribeye or sirloin for their flavor and tenderness. You could also use flank steak; just make sure to slice it thinly.
- Salt and pepper: Essential for seasoning the steak to enhance its natural flavors.
- Large tortillas: You can opt for whole wheat or gluten-free tortillas if you prefer.
- Olive Oil: Opt for a good quality olive oil.
- Onion: White or yellow onions work best, but red onions can be a good substitute.
- Bell pepper: I prefer to use different colors, but use whatever you have.
- Provolone cheese: Melts beautifully, but you can substitute with mozzarella or cheddar.
For The Topping
- Butter: If you need a dairy-free option, margarine or a butter substitute can be used.
- Garlic powder and paprika: Feel free to experiment with other spices like onion powder or cumin for a different flavor profile.
Sizzle The Steak
Start by heating some olive oil in a large skillet over medium-high heat. Pop in your beef steak – ribeye or sirloin are my go-tos – and season it generously with salt and pepper. You’re aiming for a beautiful brown crust, which should take about 3 to 5 minutes per side. Once it’s done, set the steak aside and let it rest.
Cook The Veggies
In the same skillet, add a bit more olive oil. Now, it’s time for the onions and bell peppers to take the stage. Sauté them until they’re soft and fragrant.
Assemble The Burritos
Next, slice the steak into thin strips. Grab your tortillas and lay them flat. Evenly distribute the steak and sautéed veggies among the tortillas. Now, sprinkle a generous amount of provolone cheese over each one and roll them up burrito style.
Choose Your Cooking Method
Air Fryer Method
Mix together melted butter, garlic powder, and paprika. Brush this mixture over each burrito for an extra flavor kick.
Then, place the burritos in the air fryer basket, seam side down, and air fry at 380°F (193°C) for 6-8 minutes. They should come out golden and crispy. Depending on your air fryer’s size, you might need to do this in batches.
Skillet Method
Heat a skillet over medium heat and brush the burritos with the same butter mixture. Cook them seam side down for 2-3 minutes per side until they turn a gorgeous golden brown.
Serve And Enjoy
To serve, I like to cut the burritos in half. They’re perfect when paired with salsa, sour cream, or guacamole.
How To Serve
While these cheesesteak burritos are perfect on their own, you can also pair them with some great sides. Here are some suggestions:
Common Questions
Frequently Asked Questions
Can I use a different type of meat for these burritos?
Yes, absolutely! While I usually go for beef steak, like ribeye or sirloin, you can easily substitute it with other meats. Try chicken or turkey for a leaner option, or even pork. Just make sure the meat is thinly sliced for the best texture.
How can I make these burritos vegetarian?
To make a vegetarian version, simply skip the steak and load up on veggies. Mushrooms, zucchini, and spinach are great additions. You can also add some beans for extra protein.
Can these burritos be made ahead of time?
Yes, they’re great for meal prep! You can assemble the burritos and store them in the fridge. When you’re ready to eat, just cook them using your preferred method. They’ll last in the fridge for a couple of days.
Are these burritos freezer-friendly?
Definitely! Wrap each burrito individually in foil or plastic wrap and freeze. To reheat, thaw in the fridge overnight and then warm up in the oven or air fryer.
Expert Tips
- Preheat Your Skillet: For the perfect sear on your steak, make sure your skillet is nice and hot before you add the meat. This helps in locking in those juices and flavors.
- Slice Steak Thinly: Thinly slicing the steak against the grain ensures tender, easy-to-eat pieces that meld well with the other burrito fillings.
- Don’t Overstuff the Tortillas: Resist the temptation to overfill your tortillas. A good balance of ingredients allows for easier rolling.
- Rest Your Steak: Let the steak rest for a few minutes after cooking and before slicing. This allows the juices to redistribute, making the meat juicier and more flavorful.
- Use Fresh Tortillas: Fresh, pliable tortillas are less likely to tear when rolling. If they feel a bit stiff, warm them slightly to make them more flexible.
Storage
To store leftover Cheesesteak Burritos, wrap them individually in aluminum foil or plastic wrap and place them in the fridge, where they’ll stay good for up to 3 days. To freeze, just wrap each burrito tightly and store in a freezer-safe bag or container. They can be frozen for up to 3 months – when you’re ready to enjoy, simply thaw in the fridge overnight and reheat.
More Delicious Steak Recipes
- Steak Fajitas
- Garlic Butter Steak And Potatoes
- Asian Style Pepper Steak
- Cheesesteak Pasta
- Chinese Sizzling Beef
Cheesesteak Burritos
Ingredients
- 2 tablespoons olive oil divided
- 1 pound beef steak such as ribeye or sirloin
- salt and pepper to taste
- 4 large tortillas
- 1 large onion thinly sliced
- 1 large green bell pepper thinly sliced
- 1 large red bell pepper thinly sliced
- 2 cups provolone cheese shredded
For Topping
- ¼ cup butter melted
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the steak, season with salt and pepper, and cook until browned, about 3 to 5 minutes per side. Remove and set aside.
- In the same skillet, add another tablespoon of olive oil. Sauté the onions and bell peppers until soft.
- Slice the steak into thin strips. Lay out the flour tortillas and divide steak and veggies among them. Top each with ½ cup of provolone cheese and roll it up burrito style.
Air Fryer Method
- Combine the melted butter with the garlic powder and paprika. Brush each burrito with melted butter mixture.
- Place the burritos in the air fryer basket, seam-side down. Air fry at 380°F (193°C) for about 6-8 minutes, or until golden and crispy. You may need to do this in batches.
Skillet Method
- Heat a skillet over medium heat. Brush the burritos with the melted butter mixture. Place the burritos seam-side down and cook for about 2-3 minutes per side, until golden brown.
- Cut the burritos in half and serve immediately. Accompany with salsa, sour cream, or guacamole if desired.
Tips & Notes:
- Use a well-preheated skillet to ensure the steak gets a nice sear and locks in flavor.
- Feel free to customize the veggies based on your preferences or what you have on hand.
- For a cheesier experience, try different types of cheese like cheddar or mozzarella.
- If using an air fryer, cook the burritos in batches to avoid overcrowding for a crispier result.
- Leftover burritos can be refrigerated for up to 3 days or frozen for up to 3 months; reheat before serving.
- Warm tortillas before assembling to make them more pliable and prevent tearing.
