These steak burritos are packed with marinated fajita steak, sautéed vegetables, rice, pinto beans and a creamy cotija cheese sauce. They make an excellent weeknight dinner and are ideal for meal prep — enjoy them fresh or freeze for later.
Delicious Steak Burritos
Burritos are one of our favorite go-to meals because they’re portable, satisfying and easy to customize. This steak burrito recipe features tender flank steak marinated with fajita flavors, combined with seasoned rice, sautéed peppers and onions, pinto beans and a tangy cotija-based sauce that ties everything together. Make a batch to serve right away or freeze individual burritos for quick meals later.
Featured Ingredients
The base of these burritos is a large flour tortilla spread with a creamy cotija sauce, then layered with rice, veggies, beans and marinated steak. Key components include:
Marinated Steak
- Steak marinade: salsa verde, orange juice, Worcestershire sauce, lime zest, olive oil, sea salt, chili powder, paprika, ground cumin and garlic powder
- Flank steak (about 1.5–2 lbs)
Rice & Vegetables
- White rice
- White onion and garlic
- Fajita seasoning
- Green bell pepper
- Pinto beans (drained and rinsed)
- Fresh cilantro and lime juice
Cotija Sauce
- Cotija cheese crumbles
- Cream cheese
- Plain Greek yogurt
- Hot sauce (Tapatio or similar) for a touch of heat
How to Make Steak Burritos
1. Prepare the steak and marinade
Combine all marinade ingredients in a bowl and whisk until smooth. Season the flank steak with kosher salt and, if you like, gently pound it with a meat tenderizer to an even thickness so it cooks evenly. Place the steak in a baking dish or a resealable bag, pour the marinade over it, and massage the flavors into the meat. Refrigerate for at least 2 hours or overnight for best flavor. Remove from the fridge 20–30 minutes before cooking so the steak comes closer to room temperature.
2. Cook the rice
Bring 1.5 cups water, 1 cup white rice and 1 tablespoon olive oil to a boil. Reduce heat to low, cover and simmer about 20 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and spread the rice on a plate to cool slightly before assembling.
3. Sauté the vegetables and beans
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced onion and ½ teaspoon salt and sauté 8–10 minutes until softened. Stir in minced garlic for another minute. Add diced green pepper, pinto beans, the remaining ½ teaspoon salt and fajita seasoning, then sauté 3–4 minutes more. Mix in the cooled rice, chopped cilantro and fresh lime juice. Toss everything to combine and set aside.
4. Sear and slice the steak
Heat the remaining olive oil in a large cast iron or heavy skillet until hot. Sear the marinated flank steak 3–4 minutes per side for medium-rare (an internal temperature around 135ºF), or longer if you prefer a different doneness. Let the steak rest 10 minutes, then slice against the grain into thin strips and chop into bite-sized pieces.
5. Make the creamy cotija sauce
In a small bowl, beat together softened cream cheese, Greek yogurt, cotija crumbles and hot sauce until smooth and creamy. Adjust the hot sauce to taste — this sauce should be tangy and slightly spicy to complement the steak.
6. Assemble the burritos
Lay large flour tortillas on a clean work surface. Spread about 1–2 tablespoons of the cotija sauce over each tortilla, then add a portion of the rice and vegetable mixture and a generous amount of steak. Fold the sides in and roll tightly to form a burrito. Repeat until all tortillas are filled.
Stovetop — Crisp and Golden
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- When the oil is shimmering, place a burrito seam-side down and brown 2–3 minutes per side until golden and crisp.
- Remove and serve warm.
Oven — Cheesy and Baked
- Preheat the oven to 425ºF and lightly spray a baking sheet or casserole dish.
- Arrange burritos on the sheet, sprinkle with additional cheese if desired and drizzle with a little olive oil.
- Bake 10–15 minutes until the tortillas begin to brown and any cheese is melted.
- Remove and serve hot.
Top Tips
- Use large flour tortillas: Flour tortillas hold up much better than corn for fully loaded burritos and resist cracking when rolled or frozen.
- Evenly pound and slice the steak: Pounding to a uniform thickness ensures even cooking; slicing against the grain keeps the meat tender.
- Customize freely: Swap beans, rice varieties or add extras like scrambled eggs, roasted sweet potatoes or a different cut of beef to suit your tastes.
Add-Ins and Swaps
- Any canned or cooked beans work — try kidney beans, black beans or refried beans.
- Substitute a similar beef cut if you prefer something other than flank steak.
- For a breakfast twist, add scrambled eggs when assembling.
- Add roasted sweet potato for extra texture and plant-based protein.
Freeze for Later
- Wrap each burrito tightly in aluminum foil, pressing out as much air as possible.
- Store in the freezer for up to 3 months. Label with the date for easy tracking.
Reheating Burritos
If reheating from frozen, remove the foil and microwave on the defrost setting for 2–3 minutes to take off the chill, then heat until warmed through. Alternatively, reheat in a skillet or oven until fully hot and the tortilla is crisp.
Nutrition (approximate)
Per burrito (approximate): Calories 690, Carbohydrates 62 g, Protein 34 g, Fat 34 g, Fiber 8 g, Sugar 6 g. Nutrition is automatically calculated and should be used as an approximation.
More Burrito Ideas
- Fajita Breakfast Burritos
- Freezer-Friendly Bean Burritos
- Make-Ahead Beef Burritos
- Vegetarian Black Bean Breakfast Burritos
- Make-Ahead Breakfast Burritos
Photography: photos featured here were taken by Ashley McGlaughlin from The Edible Perspective.