Ingredients
For the Steak Filling
- 1½ pounds ribeye steak or sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon Worcestershire sauce
For the Vegetables
- 1 large green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
For the Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1¼ cups whole milk
- 1 cup shredded white cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ teaspoon cayenne pepper (optional)
- Salt, to taste
For Assembly
- 6 large flour tortillas (10-inch)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- Butter or cooking spray for toasting
Optional Toppings
- Sour cream
- Sliced jalapeños
- Chopped cilantro
- Hot sauce
- Diced tomatoes
- Pickled onions
Instructions
- Thinly slice the steak against the grain and season with salt, pepper, garlic powder, onion powder, smoked paprika, chili powder, and Worcestershire sauce.
- Heat oil in a large skillet over medium-high heat and cook the steak in batches until browned, about 2 to 3 minutes. Transfer to a plate.
- In the same skillet, melt butter and sauté the onions and bell peppers for 8 to 10 minutes until tender. Add garlic and cook for 1 minute.
- Prepare the cheese sauce by melting butter in a saucepan. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth and slightly thickened. Stir in the cheeses until melted and creamy.
- Return the steak to the skillet with the vegetables and stir in half of the cheese sauce until evenly coated.
- Warm the tortillas until soft and flexible.
- Spoon the steak mixture onto each tortilla and top with mozzarella and cheddar cheese.
- Fold in the sides and roll tightly into burritos.
- Toast each burrito in a lightly buttered skillet for 2 to 3 minutes per side until golden brown and crispy.
- Serve hot with the remaining cheese sauce and your favorite toppings.
Notes
- Freeze the steak for about 20 minutes before slicing for thinner, more even cuts.
- Cook the steak in batches to achieve a flavorful sear.
- Freshly shredded cheese melts much smoother than pre-shredded cheese.
- Don’t overfill the tortillas to make rolling easier.
- Warm tortillas before assembling to prevent cracking.
- Customize the filling with mushrooms, jalapeños, or crispy fries.
- Leftovers reheat well in a skillet or air fryer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: High Protein