Cheese Steak Burrito Recipe
2 steak burritos smothered with cheese sauce and served with rice, lettuce, tomato, and cheese.
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Ingredients
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Beef filling
Cheese sauce
Sides and toppings
Method
Beef filling
- 1
slice and season
Freeze the steak for 15–20 minutes to firm it slightly (easier to slice). Slice the steak thinly across the grain into strips about 1/8–1/4 inch thick. In a bowl, toss steak strips with kosher salt, black pepper, ground cumin and Worcestershire sauce; set aside.
- 2
cook aromatics
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add sliced onion and green pepper and cook, stirring, until softened and beginning to brown, about 5–6 minutes. Add minced garlic in the last 30 seconds and cook until fragrant.
- 3
cook steak
Push vegetables to the side of the skillet, add the remaining 1 teaspoon olive oil if pan is dry, and add the seasoned steak in an even layer. Let sear without moving for 45–60 seconds, then stir and continue cooking 2–3 minutes until just cooked through and browned. Stir the steak with the onion/pepper mixture to combine. Taste and adjust seasoning if needed. Keep warm while you make the cheese sauce.
Cheese sauce
- 4
- 5
add milk and thicken
Gradually whisk in 1 cup whole milk, bringing mixture to a gentle simmer. Continue whisking until the sauce thickens and coats the back of a spoon, about 3–4 minutes.
- 6
finish cheese sauce
Lower heat to low. Whisk in softened cream cheese until smooth, then add shredded cheddar a handful at a time, stirring until melted and smooth. Stir in mustard, salt, black pepper and optional hot sauce. Keep sauce warm on very low heat, stirring occasionally. If sauce becomes too thick, whisk in up to 2 tablespoons extra milk to reach a pourable consistency.
Assembly & sides
- 7
- 8
assemble burritos
Lay one warmed tortilla on a flat surface. Spoon half the rice down the center lengthwise (about 1/2 cup). Top rice with half the steak-and-vegetable mixture (about 1/2 lb steak + veggies). Add a handful of shredded lettuce (about 1/2 cup) and 1/4 cup diced tomato. Sprinkle about 1/4 cup shredded cheddar inside if desired. Fold the sides in, then roll tightly to form a burrito. Repeat for the second tortilla.
- 9
smother with cheese
Place burritos seam-side down on a plate or shallow baking dish. Spoon the warm cheese sauce generously over both burritos, covering seams and tops. Sprinkle remaining 1/4 cup shredded cheddar over the sauce.
- 10
finish and serve
If you prefer the cheese to set and the burritos to be hotter, place under a broiler for 1–2 minutes to bubble (watch closely). Garnish with extra lettuce and diced tomato on the side. Serve immediately while hot.