If you’re craving a mouthwatering meal that brings together rich, bold flavors with a kick of freshness, look no further than this Cheesy Steak & Cilantro Lime Rice Burritos Recipe. It’s a perfect blend of tender NY Strip steak, zesty cilantro lime rice, gooey queso, and vibrant pico de gallo all wrapped up in soft flour tortillas. Whether it’s a busy weeknight or a casual weekend feast, these burritos are guaranteed to become one of your absolute favorites.
Ingredients You’ll Need
All the ingredients for this recipe are straightforward yet essential, each adding its unique charm to the final dish. From the juicy steak and fragrant spices to the bright cilantro lime rice, every element contributes perfectly to the taste, texture, and overall appeal of your burritos.
- 1 lb NY Strip Steak: Choose a well-marbled cut for the best tenderness and rich flavor.
- 1 tbsp avocado oil: A healthy oil with a high smoke point, perfect for searing steak.
- 1/2 tsp salt: Essential for seasoning to bring out the natural flavors of the steak.
- 1/2 tsp pepper: Freshly ground pepper adds a subtle heat and earthy depth.
- 1 tsp cumin: Adds a warm, smoky undertone that pairs wonderfully with steak.
- 1 tsp dried cilantro: Infuses the steak with that signature herbaceous brightness.
- 2 tsp chili powder: Provides a balanced chili flavor without overpowering the dish.
- 1/4 tsp cayenne: Just a touch to bring a slight kick of heat.
- 3 packs Ben’s Original Ready Rice Cilantro Lime: Convenient and flavorful rice to save time and enhance taste.
- 1/2 cup water: Helps soften and heat the rice perfectly in the pan.
- Pancho’s queso: Creamy and cheesy topping that melts into the rice and steak beautifully.
- Pico de gallo: Fresh salsa that adds a juicy, tangy burst in every bite.
- Fajita size flour tortillas: Soft and large enough to hold all the delicious fillings.
- Fresh cilantro, for garnish: Brightens up the dish with its fresh, grassy notes.
How to Make Cheesy Steak & Cilantro Lime Rice Burritos Recipe
Step 1: Slice the Steak
Start by slicing your NY Strip steak into thin, even strips. This ensures the steak cooks quickly and evenly, giving you tender bites with every forkful. Set the strips aside to prepare for seasoning and cooking.
Step 2: Prepare the Cilantro Lime Rice
Heat your griddle or a large skillet over medium heat. Add a splash of avocado oil to get things started, then pour in the 3 packs of Ben’s Original Ready Rice Cilantro Lime along with 1/2 cup of water. Stir occasionally as it heats through, allowing the rice to become perfectly tender and infused with that bright lime and cilantro flavor.
Step 3: Season and Cook the Steak
Now it’s time for the magic seasoning! Combine salt, pepper, cumin, dried cilantro, chili powder, and cayenne in a bowl, then toss your steak strips to coat evenly. Place them on the hot griddle and cook until they develop a nice brown sear and reach your preferred doneness — usually about 3 to 5 minutes per side depending on thickness. The spices create a flavor-packed crust that complements the rich steak beautifully.
Step 4: Combine Steak and Rice
Once the steak is cooked, mix it directly into the warm cilantro lime rice on the griddle. This cozy blend marries the juicy, smoky steak flavor with the fresh and tangy rice, creating a harmonious filling for your burritos. Immediately after mixing, drizzle plenty of Pancho’s queso on top and sprinkle with fresh cilantro for a luscious finish.
Step 5: Warm the Tortillas and Assemble
Warm your fajita-sized flour tortillas on the griddle or a separate pan until they’re soft and pliable. This step makes folding and wrapping easier and brings out a subtle toasty flavor. Then, spoon generous amounts of the cheesy steak and cilantro lime rice mixture onto each tortilla. Serve immediately with a side of vibrant pico de gallo to add a fresh, juicy contrast.
How to Serve Cheesy Steak & Cilantro Lime Rice Burritos Recipe
Garnishes
Fresh cilantro is your best friend when it comes to garnishing these burritos. It adds that beautiful burst of color and a fresh, bright note that balances the creamy queso and savory steak. For some extra zing, squeeze a little fresh lime juice over the top or sprinkle some chopped green onions.
Side Dishes
These burritos are hearty enough to stand on their own, but pairing them with crunchy tortilla chips and guacamole or a crisp, simple salad can enhance the experience. A side of black beans or grilled corn on the cob also complements the freshness and spice of the main dish beautifully.
Creative Ways to Present
Feeling a bit fancy? Slice your burritos in half and arrange them on a platter with colorful bowls of extra queso, pico de gallo, and sour cream. You can also turn this into a burrito bowl by layering the steak, rice, queso, and pico over a bed of leafy greens for a lighter, fork-friendly option that’s just as delicious.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store the rice and steak mixture separately from the tortillas to prevent sogginess. Use airtight containers and refrigerate for up to 3 days, so you can enjoy this tasty meal again without losing any flavor or texture.
Freezing
This Cheesy Steak & Cilantro Lime Rice Burritos Recipe freezes well if you wrap individual portions tightly in foil or plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Reheating
Reheat the steak and rice mixture gently in a skillet on medium heat, adding a splash of water if it feels dry. Wrap tortillas in a damp paper towel and warm in the microwave for about 30 seconds, or heat them separately in a dry pan until soft and warm. Then reassemble for a fresh-tasting meal.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While NY Strip is ideal for its tenderness and flavor, you can substitute with flank, skirt steak, or even sirloin. Just make sure to slice thinly and adjust cooking times based on thickness.
What if I don’t have Pancho’s queso? What’s a good substitute?
You can use any creamy cheese sauce or even shredded cheese that melts well, like Monterey Jack or cheddar. A mix of cream cheese and shredded cheese can also create a similar gooey texture.
Is it possible to make this recipe vegetarian?
Yes! Replace the steak with grilled portobello mushrooms or seasoned tofu strips. The cilantro lime rice and queso will still bring great flavor, maintaining the spirit of the burritos.
How spicy is this recipe?
The recipe has a mild to moderate heat level thanks to chili powder and a touch of cayenne. You can adjust these spices to suit your personal preference by reducing or increasing the amounts.
Can I prepare this recipe ahead of time for a party?
Definitely! You can prep the steak and rice mixture a few hours ahead and keep it warm in a low oven or slow cooker. Warm the tortillas just before serving for fresh, warm burritos that will impress your guests.
Final Thoughts
This Cheesy Steak & Cilantro Lime Rice Burritos Recipe is an absolute winner that combines hearty, spicy, and fresh flavors all in one cozy package. Whether you’re cooking for family, friends, or just treating yourself, it’s a fulfilling meal that’s both quick and delicious. Give it a try soon — your taste buds will thank you!
Print
Cheesy Steak & Cilantro Lime Rice Burritos Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
These Cheesy Steak & Cilantro Lime Rice Burritos offer a perfect blend of tender NY Strip steak seasoned with bold spices, paired with zesty cilantro lime rice, creamy queso, and fresh pico de gallo. Wrapped in warm fajita-sized flour tortillas, they make a flavorful and satisfying meal ready in just 30 minutes.
Ingredients
Steak Seasoning and Steak
- 1 lb NY Strip Steak
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp dried cilantro
- 2 tsp chili powder
- 1/4 tsp cayenne pepper
Rice
- 3 packs Ben’s Original Ready Rice Cilantro Lime
- 1/2 cup water
Other Ingredients
- Pancho’s queso (to taste)
- Pico de gallo (to serve)
- Fajita size flour tortillas (4 tortillas)
- Fresh cilantro (for garnish)
Instructions
- Cut steak: Slice the NY Strip steak into thin, even strips and set aside to prepare for seasoning and cooking.
- Prepare rice: Heat a griddle over medium heat and add a small amount of avocado oil. Add the 3 packs of Ben’s Original Ready Rice Cilantro Lime along with 1/2 cup water. Cook, stirring occasionally, until the rice is heated through and tender.
- Cook steak: Season the steak strips with salt, pepper, cumin, dried cilantro, chili powder, and cayenne pepper. Place the seasoned steak strips on the hot griddle and cook until browned and cooked to your desired doneness, approximately 3-5 minutes per side, depending on thickness.
- Combine: Mix the cooked steak strips with the cooked rice directly on the griddle to combine flavors. Then, top the mixture with Pancho’s queso and sprinkle fresh cilantro over the top for garnish and added freshness.
- Serve: Warm the fajita-sized flour tortillas on the griddle or in a separate pan. Serve the cheesy steak and rice mixture alongside the tortillas with a generous serving of pico de gallo to add a fresh, zesty flavor to the burritos.
Notes
- Adjust the cayenne pepper to control the heat level to your liking.
- You can substitute the NY Strip steak with other tender cuts like sirloin or flank steak if preferred.
- For a vegetarian version, replace steak with seasoned grilled vegetables and omit queso if vegan.
- Warm the tortillas properly to prevent cracking when rolling the burritos.
- Leftover burrito filling can be stored in an airtight container in the fridge for up to 3 days.
