El Patio's Cheese Steak Burrito Recipe

If your steak is not already thinly sliced, partially freeze it for 20–30 minutes to firm it up, then slice across the grain into very thin strips about 1/8"–1/4" thick.

Thinly slice the onion and green bell pepper. Chop cilantro if using. Warm cooked rice and beans if using.

Sear aromatics

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet or cast-iron pan over medium-high heat until the butter foams.

Add the sliced onion and bell pepper to the hot pan. Cook, stirring occasionally, until softened and beginning to brown, about 5–7 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Cook steak

Push the vegetables to the side of the pan or remove to a plate briefly. Add the remaining 1 tablespoon oil to the pan and increase heat to high. Add the sliced steak in a single layer (work in batches if needed) and let sear undisturbed 1 minute, then toss and continue cooking until just browned, about 2–3 minutes total for thin strips.

Season the steak with garlic powder, smoked paprika, ground cumin, remaining salt and pepper, and hot sauce if using. Stir together with the vegetables and cook 1 more minute to meld flavors.

Reduce heat to low. Lay out a tortilla on a clean work surface. If using, spread about 1/4 cup warmed beans in a strip down the center, then 1/4 cup cooked rice, and a portion of the steak and vegetable mixture (about 1/4 of the total).

Top the filling with 2 slices of cheese, arranging them so they overlap and cover the filling.

Fold the short sides of the tortilla inward over the filling, then roll tightly from one long side to form a burrito. Repeat with remaining tortillas and filling.

Return the rolled burritos to the skillet seam-side down and heat on low for 1–2 minutes, then flip and heat the other side 1–2 minutes, pressing gently, until the cheese inside is melted and the tortilla has light golden spots. Alternately, place burritos seam-side down on a baking sheet and bake at 375°F (190°C) for 8–10 minutes to melt cheese and crisp lightly.

Slice each burrito in half on the diagonal if desired. Serve immediately with salsa, sour cream, shredded lettuce, pickled jalapeños, chopped cilantro and lime wedges on the side.

Adjust hot sauce, salt and pepper to taste before serving.