Description
These steak burritos are filled with marinated flank steak, sautéed onions, and bell peppers, all wrapped in warm tortillas and topped with melted cheese. They’re perfect for a hearty meal and can be customized with your favorite toppings like sour cream and salsa.
Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper (any color), thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream (optional, for serving)
- 1 cup salsa (optional, for serving)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Marinate the Steak: In a bowl, combine the sliced steak with olive oil, minced garlic, ground cumin, chili powder, salt, and pepper. Ensure the steak is well-coated. Let it marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours for enhanced flavor.
- Prepare the Vegetables: While the steak marinates, slice the onion and bell pepper into thin strips.
- Cook the Steak: Heat a large skillet over medium-high heat. Add the marinated steak in a single layer, cooking for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced onion and bell pepper. Sauté for 5-7 minutes until soft and slightly caramelized. Stir occasionally.
- Combine Steak and Vegetables: Return the cooked steak to the skillet with the vegetables. Mix well and cook for an additional 2 minutes. Adjust seasoning if necessary.
- Warm the Tortillas: Warm the tortillas using one of the following methods:
- Microwave: Wrap in a damp paper towel and microwave for 30 seconds.
- Skillet: Heat each tortilla for 30 seconds on each side in a skillet.
- Oven: Wrap in foil and heat at 350°F (175°C) for 10 minutes.
- Assemble the Burritos: Lay the warmed tortillas flat. Place about 1 cup of the steak and vegetable mixture in the center of each tortilla. Sprinkle with shredded cheddar and Monterey Jack cheese.
- Roll the Burritos: Fold the sides of the tortilla over the filling, then roll from the bottom to the top, tucking in the sides to secure the filling.
- Cook the Burritos: Wipe out the skillet and return it to medium heat. Lightly grease with olive oil. Place the burritos seam-side down in the skillet and cook for 2-3 minutes on each side until golden brown and crispy.
- Serve: Remove the burritos from the skillet and let them rest for a minute before slicing in half. Serve with sour cream, salsa, and chopped cilantro if desired.
Notes
- Feel free to customize the filling with additional ingredients like black beans, corn, or avocado.
- For a spicier kick, add jalapeños or hot sauce to the filling.
- These burritos can be made ahead of time and frozen for later use. Just reheat in the oven or skillet.
- Prep Time: 30 minutes
- Cook Time: 20 minutes