Philly Burrito Recipe

Prepare ingredients

Pat the thinly sliced ribeye dry with paper towels and keep chilled until ready to cook. Slice the poblano into thin strips (remove seeds for less heat). Peel and thinly slice the onion. Clean mushrooms with a damp towel and slice. Mince the garlic.

Cook peppers and onions

Heat 1 tablespoon vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the poblano strips and sliced onion. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Transfer to a bowl and set aside.

Cook mushrooms

Add the remaining 1 tablespoon vegetable oil and 1 tablespoon butter to the same skillet and raise heat to medium-high. Add the sliced mushrooms, spread into a single layer and let cook undisturbed for 2 minutes to develop color, then stir. Season with a pinch of salt and cook until golden and most moisture has evaporated, about 4–5 minutes. Add the minced garlic for the last 30 seconds, stir, then transfer mushrooms to the bowl with peppers and onions.

Sear the ribeye

Wipe skillet lightly if needed, then return to medium-high heat. Add a light spray of oil or 1 teaspoon vegetable oil. Add the thinly sliced ribeye in a single layer (work in batches if necessary to avoid overcrowding). Season the meat with the remaining 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Sear, stirring and flipping frequently, until meat is just cooked through and browned at edges, about 2–4 minutes depending on thickness. Remove from heat.

Combine

Return the cooked peppers, onions and mushrooms to the skillet with the meat. Toss to combine and heat through over low heat for 1 minute. If using, add 1 tablespoon lime juice and stir. Adjust seasoning to taste.

Make a quick roux

In a small saucepan over medium heat, melt 1 teaspoon butter. Stir in 1 teaspoon flour and cook for 30–45 seconds, whisking, to form a pale roux.

Finish the queso

Gradually whisk in 3 tablespoons half-and-half until smooth. Reduce heat to low. Add the chopped white American cheese and shredded Monterey Jack in small handfuls, stirring constantly until melted and smooth. Stir in minced jalapeño (if using), 1/4 teaspoon ground cumin and 1/4 teaspoon kosher salt. If the dip is too thick, add up to 1–2 tablespoons more half-and-half to reach a pourable consistency. Keep warm on lowest heat, stirring occasionally.

Warm tortillas

Lightly heat the flour tortillas in a dry skillet over medium heat for 15–20 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes. Keep covered with a towel to stay pliable.

Assemble burritos

Place a warmed tortilla on a flat surface. Spoon about 1/4 of the steak and vegetable mixture down the center of each tortilla (about 3/4 to 1 cup). Drizzle 2–3 tablespoons of the warm cheese dip over the meat. Add 2 tablespoons shredded lettuce and 2 tablespoons diced tomatoes if using. Fold the sides over, then roll tightly from one end to form a burrito. Repeat for remaining tortillas.

Finish & serve

Optional: For a slightly crisp exterior, heat 1 teaspoon oil in a skillet over medium and place burrito seam-side down; cook 1–2 minutes per side until lightly golden. Serve each burrito topped with additional cheese dip, a dollop (about 2 tablespoons) of sour cream, a sprinkle of chopped cilantro, and lime wedges on the side.