Cheesesteak Burritos

If you’ve been around the blog for a bit, you know how much I love to turn any classic flavor profile into a burrito – or taco or burger or sandwich for that matter. There are so many quintessential flavor combos that work no matter what. I already turned the Philly Cheesesteak into a Pasta and then a Lasagna and now I’m turning it into a burrito. My recipe for Philly Cheesesteak Burritos is going to blow your mind.

This recipe starts with the beef. I like to use a quality cut of beef only because it adds to the tenderness. Each year, we buy at least half a cow if not a whole cow from a local grass fed beef ranchers. If you have never bought beef this way, you should look into it. In the long run, you get better meat for more buying it in a larger quantity and butchered how you want.

My best tip for getting the most flavorful beef is to thin slice the beef while still slightly frozen. It allows you to get even thin slices. Also, marinating the thin cuts makes sure the flavor makes it into every single bite. While it might be havoc on the fingers to slice up frozen beef – it’s totally worth it.

The final grill on the finished burritos is key to success. You need that crispy outer layer in addition to sealing up the burrito to make eating easy. A grill pan really is essential to any home cooks kitchen. I use mine at least 3 times a week to add that little extra something to our meals.

Now Let’s Get Cookin’!

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Cheesesteak Burritos

Delicious marinated steak loaded up with cheese, peppers, onions and a little horseradish mayo, rolled up in a tortilla and grilled.

Course Dinner, Main Course

Cuisine American

Keyword bell peppers, burrito, caramelized onions, cheesesteak, chicken fried steak, horseradish mayo, lmarinated steak, provolone

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Marinating Time 8 hours hours

Servings 6

Ingredients

• 6 Extra Large Tortillas
• 1 Green Bell Pepper cut in strips
• 1 Red Bell Pepper cut in strips
• 1 White Onion cut into strips
• 1 tbsp Minced Garlic
• 1 tsp Salt
• 1 tsp Pepper
• 2 tbsp Oil
• 18 slices Provolone Cheese
• Cooking Spray

For the Steak

• 1½ lb Sirloin Steak cut into thin strips
• ¼ cup Bourbon
• ¼ cup Oil
• ¼ cup Worcestershire Sauce
• 2 tsp Garlic Powder
• 2 tsp Paprika
• 2 tsp Onion Powder
• 1 tsp Salt
• 1 tsp Pepper

For the Horseradish Mayo

• ⅔ cup Mayonaisse
• 1 tbsp Creamy Horseradish
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Paprika

Get Recipe Ingredients

Instructions

• Combine ingredients for marinade in a gallon zipper bag. Add in sliced meat. Seal bag and place in refrigerator for at least 4 hours (8 is better).

  NOTE: If you cut the steak when it is still partially frozen, you can get much thinner pieces.
• In a small bowl, combine mayo ingredients thoroughly. Cover and place in refrigerator until ready to build burritos.
• In a medium bowl, combine peppers, onion, garlic, oil, salt and pepper. Toss to evenly coat.
• In an large saute pan over medium high heat, add steak strips. Cook for about 8 minutes (or until desired doneness), while stirring occasionally. Remove from pan and set aside.
• Add vegetable mixture to same pan and saute for 5-10 minutes and remove from pan.
• Place tortilla on flat surface. Add 3 slices of provolone to the center. Spread with horseradish mayo. Then add a portion of steak followed by a portion of vegetables. Fold the sides of the tortilla into the middle then roll the tortilla from the bottom up. Repeat with remaining tortillas. Spray each with cooking spray.
• Heat grill pan to medium-high. Once hot, grill each tortilla (starting on the seam side), for roughly 3 minutes on each side. Let rest for a few minutes before cutting in half to serve.