Picture this: a warm tortilla bursting with juicy, spice-kissed steak, fluffy cilantro lime rice, loads of gooey cheese, and pops of sweet corn and black beans—all rolled up into a bundle of flavor you can hug with both hands. That’s exactly what you’ll get with Cheesy Steak & Cilantro Lime Rice Burritos. This dish is my go-to when I want something hearty, vibrant, and just plain fun to eat, whether it’s a cozy dinner at home or a lively gathering with friends. Every layer brings a little something special to the table, and I guarantee these burritos will have everyone coming back for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about Cheesy Steak & Cilantro Lime Rice Burritos is how each simple ingredient packs a punch—whether it’s bold spices for the steak, fresh cilantro for zip, or those two cheeses for pure melty goodness. Nothing fancy, just fresh flavors that make every bite irresistibly satisfying.
- Flank or skirt steak (1 1/2 pounds): Opt for these cuts for their rich flavor and tenderness when sliced thin against the grain.
- Olive oil (1 tablespoon): Helps the spices adhere to the steak and adds a subtle richness as it cooks.
- Chili powder (1 teaspoon): Brings a mild smokiness and a little heat to the marinade.
- Cumin (1 teaspoon): Adds earthy depth, tying all the flavors together beautifully.
- Paprika (1/2 teaspoon): For that vibrant color and a hint of sweetness.
- Garlic powder (1/2 teaspoon): An easy way to get deep, savory flavor without any fuss.
- Onion powder (1/2 teaspoon): Rounds out the spice blend with mellow, aromatic notes.
- Salt and pepper, to taste: Essential for balancing and enhancing every single bite.
- Cooked white rice (2 cups): The base for that signature cilantro lime twist; make it while the steak marinates.
- Fresh cilantro, chopped (1/2 cup): Adds herby brightness that wakes up the entire burrito.
- Lime juice (from 1 lime): Gives the rice a zesty, fresh tang.
- Butter (1 tablespoon): Stirred into the rice for luxurious flavor and a silky finish.
- Shredded cheddar cheese (1 cup): For that classic, bold cheesy bite.
- Shredded Monterey Jack cheese (1 cup): Melts beautifully and adds creamy richness.
- Black beans, drained and rinsed (1 cup): Offer protein, fiber, and a lovely contrast of texture.
- Corn kernels (1 cup): Fresh, canned, or frozen and thawed—all add sweetness and vibrant color.
- Sour cream (1/2 cup): Dolloped inside for cool creaminess to balance the spice.
- Salsa or pico de gallo (1/2 cup): Brings juiciness, zing, and plenty of fresh flavor.
- Large flour tortillas (4–6): The all-important wrapping that holds every delicious thing together.
How to Make Cheesy Steak & Cilantro Lime Rice Burritos
Step 1: Marinate the Steak
Kick things off by mixing together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Pat the steak dry, drizzle it with olive oil, then rub it generously with your spice blend. Let the steak marinate at room temperature for 20–30 minutes; this quick soak really lets those bold flavors sink in while you prep the rest.
Step 2: Make the Cilantro Lime Rice
While your steak is soaking up all that flavor, cook your rice (white rice works best for its fluffiness). Once it’s done and still warm, stir in the chopped cilantro, fresh lime juice, and a pat of butter. The result? Rice that’s zingy, bright, and totally irresistible—a must for Cheesy Steak & Cilantro Lime Rice Burritos.
Step 3: Cook and Slice the Steak
Now, heat a large skillet or grill pan over medium-high until it’s nice and hot. Cook the steak for 4–5 minutes per side for that perfect sear (or adjust to your preferred doneness). Let it rest for five minutes off the heat—this keeps the juices in—then slice thinly against the grain for maximum tenderness.
Step 4: Prepare the Fillings
While the steak rests, get the rest of your burrito essentials ready: combine your cheeses, drain and rinse the beans, and prep the corn if needed. Have your sour cream and salsa or pico de gallo within reach—assembly goes quickly and you’ll want everything at your fingertips.
Step 5: Warm the Tortillas
Don’t skip this step! Warm tortillas are less likely to tear and more pliable for wrapping. Gently heat them in a dry skillet for about 30 seconds per side, or microwave briefly under a damp paper towel.
Step 6: Assemble and Roll the Burritos
Time for the best part. Lay out a warm tortilla and add a generous scoop of cilantro lime rice, followed by sliced steak, a good sprinkle of your cheese mix, black beans, sweet corn, a dollop of sour cream, and a spoonful of salsa or pico de gallo. Fold in the sides, then roll tightly from the bottom up to create that classic burrito shape.
Step 7: Crisp and Serve
If you love a slightly crispy burrito (who doesn’t?), quickly sear each burrito seam-side down in a hot, dry skillet until the outside is golden and the cheese inside melts into gooey perfection. Serve your Cheesy Steak & Cilantro Lime Rice Burritos warm, and watch them disappear!
How to Serve Cheesy Steak & Cilantro Lime Rice Burritos
Garnishes
A sprinkle of extra cilantro, a squeeze of fresh lime, maybe a few slices of jalapeño, or even some pickled onions—these finishing touches make Cheesy Steak & Cilantro Lime Rice Burritos pop visually and flavor-wise. It’s a simple way to add color and an extra layer of zing to each glorious bite.
Side Dishes
For a truly satisfying meal, pair your burritos with sides like chips and guac, a crisp green salad, or some zesty Mexican street corn. Each brings a different texture and keeps your table feeling festive and balanced.
Creative Ways to Present
Slice the burritos in half on the diagonal for vibrant, photo-worthy cross-sections. Arrange them on a platter with salsa, guacamole, and lime wedges tucked in between for grazing, or wrap each in foil for a grab-and-go lunch. Any way you serve them, Cheesy Steak & Cilantro Lime Rice Burritos steal the show!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Cheesy Steak & Cilantro Lime Rice Burritos snugly in foil or plastic wrap and keep them in the refrigerator. They’ll stay delicious for up to three days—and the flavors continue to mingle, sometimes making them even better the next day!
Freezing
For longer storage, wrap each burrito tightly in a layer of foil followed by a freezer bag. Stored this way, your burritos will keep in the freezer for up to two months. Don’t forget to label with the date for easy grab-and-go future meals.
Reheating
To revive that perfect cheesy, melty center, reheat refrigerated or thawed burritos in a hot skillet (covered with a lid), or pop them in the oven at 350°F until hot through—around 12–15 minutes. This keeps the outside slightly crisp and the fillings satisfyingly gooey.
FAQs
Can I use a different cut of steak for these burritos?
Absolutely! While flank or skirt steak are favorites for their deep flavor and tenderness, you can also use sirloin or even leftover steak. Just slice thinly so every bite is pleasantly tender.
Are Cheesy Steak & Cilantro Lime Rice Burritos gluten-free?
They can be! Just opt for large gluten-free tortillas (available at most grocery stores) and double-check that your fillings and seasonings are also gluten-free.
What other cheeses can I use if I don’t have cheddar or Monterey Jack?
Mix things up with pepper jack for some heat, or try mozzarella for extra stretch. As long as the cheese is melty and mild, it’ll complement the steak and rice beautifully.
Can I make these burritos vegetarian?
You sure can! Simply swap the steak for grilled veggies, roasted sweet potatoes, or even extra beans and corn for a super-satisfying vegetarian version—while keeping all those classic Cheesy Steak & Cilantro Lime Rice Burritos flavors alive.
What’s the secret to rolling a burrito that doesn’t fall apart?
The trick is to slightly warm your tortillas and to avoid overstuffing; layer the rice and fillings just below the center line, fold in the sides, and roll tightly from the bottom up. Practice makes perfect, and even less-than-perfect rolls taste amazing!
Final Thoughts
Cheesy Steak & Cilantro Lime Rice Burritos bring everything I love about comfort food—big flavors, satisfying textures, and a whole lot of fun to make and eat. Give them a try, and I promise they’ll become a regular star at your table. Nothing beats the first bite!
Print
Cheesy Steak & Cilantro Lime Rice Burritos Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4–6 burritos
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Cheesy Steak & Cilantro Lime Rice Burritos, a satisfying Mexican-inspired meal with tender steak, flavorful rice, gooey cheeses, and creamy toppings all wrapped in a warm tortilla.
Ingredients
For the Steak:
1 1/2 pounds flank or skirt steak; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste;
For the Rice:
2 cups cooked white rice; 1/2 cup chopped fresh cilantro; Juice of 1 lime; 1 tablespoon butter;
Additional Ingredients:
1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 cup black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or thawed from frozen); 1/2 cup sour cream; 1/2 cup salsa or pico de gallo; 4–6 large flour tortillas
Instructions
- Prepare the Steak: Mix spices and rub onto steak. Marinate. Cook and slice.
- Make the Rice: Cook rice, then mix in cilantro, lime juice, and butter.
- Assemble the Burritos: Layer rice, steak, cheeses, beans, corn, sour cream, and salsa in tortillas. Roll up tightly.
- Optional: Sear burritos in a skillet for a crispy finish.
- Serve warm.
Notes
- For added heat, consider adding jalapeños or hot sauce.
- To prep ahead, wrap burritos in foil and store in the fridge or freezer.
- Reheat in a skillet or oven for best results.
Nutrition
- Serving Size: 1 burrito
- Calories: 650
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg
