Steak Grilled Cheese Burrito
This steak grilled cheese burrito is the ultimate Tex-Mex comfort food, packed with juicy marinated steak, melty cheese, bold chipotle and nacho sauces, and wrapped in a grilled, crispy tortilla. Inspired by Taco Bell’s viral hit, this homemade version is fully customizable, freezer-friendly, and perfect for weeknight dinners or meal prep. Enjoy all the flavor and crunch—made fresh in your own kitchen
Ingredients
For the Burrito
- 1 lb flank steak or sirloin, thinly sliced
- 4 large flour tortillas (10-inch)
- 1 cup cooked Mexican-style rice
- 1 cup shredded three-cheese blend (cheddar, mozzarella, Monterey Jack)
- ½ cup sour cream
- ¼ cup nacho cheese sauce
- ¼ cup cuchipotle sauce
Steak Marinade
- 2 tbsp tbsolive oil
- 2 tbsp tbslime juice
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp chili powder
- Salt and pepper to taste
For the Grilled Cheese Crust
- ½ cup cushredded cheddar (for outside of burritos)
- Butter or oil for grilling
Instructions
- Marinate the Steak: In a bowl, mix olive oil, lime juice, cumin, garlic powder, chili powder, salt, and pepper. Add sliced steak and marinate for at least 30 minutes.
- Cook the Steak: In a hot skillet, sear steak until cooked through and slightly charred. Remove and set aside
- Warm the Tortillas: Heat tortillas in the microwave or skillet to soften.
- Assemble the Burritos:Lay out the tortillaSpread nacho cheese and chipotle sauceAdd steak, rice, sour cream, and shredded cheeseFold in sides and roll tightly
- Grill the Burritos:In a non-stick skillet, sprinkle cheddar cheese in a rectangular shapePlace burrito seam-side down over the cheesePress gently and grill until the cheese is golden and crispyFlip and heat other side briefly
- Serve Hot: Slice in half and serve with extra sauce or sides like guacamole or corn salad
Notes
Use pepper jack for added spice.
For a healthier version, substitute steak with grilled chicken or mushrooms.
Freeze ungrilled burritos for up to 2 months. Reheat and grill fresh before serving.
