Loaded Philly Cheesesteak Burrito
Loaded Philly Cheesesteak Burrito
Course: Dinner, LunchCuisine: American, MexicanDifficulty: Easy4
servings20
minutes20
minutes40
minutesThis Cheesesteak Burrito combines everything you love about a classic Philly cheesesteak with the satisfying size and portability of a grilled burrito. Tender shaved ribeye, caramelized onions, peppers, mushrooms, crispy fries, and a creamy homemade provolone cheese sauce are wrapped inside a large flour tortilla and toasted until perfectly golden. Every bite is packed with cheesy, savory flavor, making this over-the-top comfort food recipe perfect for lunch, dinner, or game day.
Ingredients
- For the Steak Filling
1½ lbs shaved ribeye steak
2 tbsp olive oil
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 large yellow onion, thinly sliced
8 oz sliced mushrooms
3 cloves garlic, minced
1 tsp Worcestershire sauce
1 tsp Montreal steak seasoning
½ tsp smoked paprika
½ tsp black pepper
- For the Cheese Sauce
2 tbsp butter
2 tbsp all-purpose flour
1½ cups whole milk
1½ cups freshly shredded provolone cheese
½ cup white cheddar cheese
Salt and pepper to taste
- For the Burritos
1 cup shredded provolone cheese
4 large burrito tortillas
1 cup seasoned crispy fries
¼ cup chopped parsley
Directions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions, peppers, and mushrooms. Cook for 8–10 minutes until softened and lightly caramelized. Add the garlic and cook for 30 seconds. Transfer to a bowl.
- Add the remaining olive oil to the skillet. Cook the shaved steak over high heat for 3–4 minutes. Season with Worcestershire sauce, Montreal steak seasoning, smoked paprika, and black pepper. Return the vegetables to the skillet and stir together.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth. Simmer for 2–3 minutes until slightly thickened.
- Add the provolone and white cheddar, stirring until smooth. Season with salt and pepper.
- Warm the tortillas until pliable. Spread a spoonful of cheese sauce down the center of each tortilla. Top with the cheesesteak mixture. Add crispy fries. Sprinkle with shredded provolone. Roll each burrito tightly, folding in the sides.
- Heat a clean skillet or griddle over medium heat. Place the burritos seam-side down. Cook for 2–3 minutes per side until golden brown and crispy.
- Slice the burritos in half. Drizzle with additional cheese sauce and garnish with chopped parsley. Serve with fries, pickles, or a side of cheese sauce for dipping.
Notes
- Pat the steak dry before cooking to help it brown instead of steam.
- Shaved ribeye gives the most authentic cheesesteak flavor.
