Let’s talk about steak burritos 🥩🌯. When I say these things are hearty, I mean it. We’re talking seared, juicy steak, warm rice, beans, and melty cheese all snuggled up in a toasty tortilla. It’s the kind of dinner that makes you sigh with satisfaction when you’re done. I know I do. And don’t worry—you don’t need a culinary degree to pull this off. We keep it simple, because life’s already complicated enough. The hardest part is choosing your toppings—guac, sour cream, or maybe both? We won’t judge. Personally, I like a good spoonful of salsa that’s got just enough kick to make me reach for a cold drink. 😅 Whether you’re feeding a hungry crew or meal-prepping like a pro, these steak burritos get the job done. They reheat like a dream and are as good at midnight as they are at lunchtime. Let’s roll!

1) Key Takeaways
2) Easy Steak Burritos Recipe
3) Ingredients for Steak Burritos
4) How to Make Steak Burritos
5) Tips for Making Steak Burritos
6) Making Steak Burritos Ahead of Time
7) Storing Leftover Steak Burritos
8) Try these Main Course next!
9) Steak Burritos
10) Nutrition

1) Key Takeaways

How long does it take to make steak burritos?
What cut of steak works best in burritos?
How do I keep burritos from falling apart?
What toppings go well inside a burrito?

2) Easy Steak Burritos Recipe

Some nights feel too short, right? You’re rushing, you’re hungry, and your fridge isn’t exactly inspiring. That’s when these steak burritos step in 🌯🥩. They’re hearty, filled with juicy steak, rice, beans, and cheese, and come together fast. It’s one of those easy recipes with ground beef that I turn to when I’m too tired to think but still want something better than takeout.

We’re not overthinking things here. Cook your steak, grab a tortilla, throw in what you love, and roll it up. I like mine with extra salsa and maybe a handful of tortilla chips on the side. No one said burritos had to be fancy to be great. They just have to be stuffed right and warm enough to make you smile 😄.

Best part? This one’s flexible. You can use leftover steak, swap in ground beef, or even toss in grilled veggies. It plays nice with whatever you’ve got. These burritos keep well, reheat like a champ, and are hands-down one of my favorite easy recipes with ground beef.

3) Ingredients for Steak Burritos

1 pound flank steak or skirt steak — Choose a cut with flavor. I go for skirt steak, and sear it quick so it stays tender and juicy.

1 tablespoon olive oil — You just need a slick in the pan to get that steak sizzling.

Salt and pepper to taste — Keep it simple. These two do the heavy lifting when it comes to flavor.

1 teaspoon garlic powder — Adds that punchy kick without being overpowering. You’ll smell it before you taste it and it’s 🔥.

1 cup cooked white rice — Fluffy rice holds everything together and soaks up the sauce like a champ.

1 cup black beans, drained and rinsed — They bring texture, protein, and a little bit of earthiness.

1 cup shredded cheddar cheese — Because a burrito without cheese is just sad. Melty cheese = happy meal 🧀.

1/2 cup sour cream — Tangy and cool, sour cream smooths everything out inside the wrap.

1/2 cup salsa — Grab your favorite jar or make your own. I like mine with a bit of heat 🌶️.

1 avocado, sliced (optional) — Creamy, buttery, and totally optional but highly encouraged 🥑.

4 large flour tortillas — The bigger, the better. You need room to roll everything up tight.

4) How to Make Steak Burritos

Step 1. Heat the olive oil in a pan over medium-high heat until shimmering.

Step 2. Season the steak with salt, pepper, and garlic powder. Make sure both sides are coated well.

Step 3. Sear the steak in the pan for 3 to 4 minutes per side. Don’t move it too much. Let it get a nice crust.

Step 4. Rest the steak for 5 minutes, then slice it thin against the grain. You’ll get the most tender bites this way.

Step 5. Warm the tortillas on a dry skillet for 20 to 30 seconds each. This makes them soft and easy to fold.

Step 6. On each tortilla, layer rice, beans, steak slices, cheese, sour cream, salsa, and avocado if you’re using it.

Step 7. Fold in the sides, roll it tight from the bottom, and serve. Wrap them in foil if you’re meal-prepping.

5) Tips for Making Steak Burritos

Want your burritos to hold together? Warm your tortillas. Cold tortillas crack and spill everything.

If you’re swapping the steak for something like easy recipes with ground beef, cook it with onions and a little cumin for flavor. It fits right in with the rest of the ingredients and is quicker than slicing steak.

Layer your fillings evenly. Too much in one spot makes burritos tricky to fold. I aim for one scoop of each, right down the middle.

6) Making Steak Burritos Ahead of Time

Burritos and meal prep? Yes please 🙌. Wrap them in foil and stash them in the fridge for up to four days. They reheat in the oven or a skillet and still taste amazing.

If you’re adding salsa or sour cream inside, I’d go light. Or keep them on the side and add them after reheating. That way nothing gets soggy.

They’re perfect for work lunches or fast weeknight dinners when the clock’s not on your side. It’s one of the reasons I call them easy recipes with ground beef even when I use steak.

7) Storing Leftover Steak Burritos

Got leftovers? Wrap them up in foil or airtight containers. Keep them in the fridge for four days. If you want to freeze them, skip the sour cream.

To reheat, unwrap the foil, microwave for a minute, or toss it into a skillet to crisp the outside. Either way, it still hits the spot.

And if you didn’t use all your ingredients, they’re great for taco night, nachos, or a quick bowl meal. Burrito bits never go to waste around here 🍴.

8) Try these Main Course next!

9) Steak Burritos