If you’re craving a meal that’s bursting with bold flavors, creamy cheese, and a fresh citrus punch, the Cheesy Steak & Cilantro Lime Rice Burritos Recipe is exactly what you need. This recipe brings together tender strips of perfectly seasoned NY strip steak with zesty cilantro lime rice and a luscious queso topping, all wrapped snugly in warm flour tortillas. It’s quick, satisfying, and guaranteed to become a go-to dinner that feels both comforting and exciting every single time.
Ingredients You’ll Need
The magic of the Cheesy Steak & Cilantro Lime Rice Burritos Recipe lies in its simplicity and the balanced combination of each ingredient. Every element adds its own unique flavor and texture, ensuring each bite is a delightful experience.
- 1 lb NY Strip Steak: This cut offers juicy, tender meat with rich flavor perfect for quick cooking.
- 1 tbsp avocado oil: Ideal for high-heat cooking with a mild taste that doesn’t overpower the steak.
- 1/2 tsp salt: Enhances all other seasonings and brings out natural flavors.
- 1/2 tsp pepper: Adds a subtle kick and balances the spice blend.
- 1 tsp cumin: A warm, earthy spice that deepens the steak’s flavor profile.
- 1 tsp dried cilantro: Reinforces the cilantro flavor for the rice and overall dish.
- 2 tsp chili powder: Adds a smoky, spicy note without overwhelming heat.
- 1/4 tsp cayenne: Just enough to bring a gentle heat boost.
- 3 packs Ben’s Original Ready Rice Cilantro Lime: Convenient and perfectly seasoned for quick preparation.
- 1/2 cup water: Used to steam the rice to fluffy perfection.
- Pancho’s queso: Creamy cheese sauce that brings everything together with melty goodness.
- Pico de gallo: Fresh, zesty topping that cuts through the richness with brightness.
- Fajita size flour tortillas: Soft and large enough for a hearty burrito wrap.
- Fresh cilantro, for garnish: Adds a pop of herbal freshness and color.
How to Make Cheesy Steak & Cilantro Lime Rice Burritos Recipe
Step 1: Cut the Steak
Start by slicing the NY strip steak into thin, even strips. This ensures each piece cooks quickly and evenly, giving you tender, juicy bites throughout your burrito.
Step 2: Prepare the Rice
Heat your griddle over medium and add a bit of avocado oil to prevent sticking. Pour in the three packs of Ben’s Original Ready Rice Cilantro Lime along with 1/2 cup of water. Stir occasionally as the rice heats through, becoming fluffy and infused with bright lime and cilantro flavors.
Step 3: Cook the Steak
Season your steak strips generously with salt, pepper, cumin, dried cilantro, chili powder, and cayenne. Place them on the hot griddle and cook for about 3-5 minutes per side, depending on thickness, until beautifully browned and cooked to your preferred doneness. The spices will create a flavorful crust that pairs perfectly with the zesty rice.
Step 4: Combine Steak and Rice
Once the steak is cooked, mix it directly with the warm cilantro lime rice on the griddle. This allows the flavors to meld beautifully. Then, spoon Pancho’s queso over the mixture, letting the cheese melt into every corner. Scatter fresh cilantro on top for a fresh finish.
Step 5: Prepare Tortillas and Serve
Warm your fajita-sized flour tortillas on the griddle or in a separate pan until soft and pliable. Serve the cheesy steak and rice mixture alongside these tortillas, along with a generous helping of pico de gallo to add that fresh, tangy burst that perfectly balances the richness of the queso and steak.
How to Serve Cheesy Steak & Cilantro Lime Rice Burritos Recipe
Garnishes
The freshest cilantro added right before serving elevates the dish with its herbal brightness. If you want extra flavor layers, a dollop of sour cream or a sprinkle of crumbled cotija cheese also do wonders. These add both creaminess and a little tang.
Side Dishes
To round out your meal, serve these burritos with a side of black beans or a crisp, refreshing salad with lime vinaigrette. A few slices of avocado or a simple corn salsa are also fantastic companions that echo and enhance the vibrant flavors of the burritos.
Creative Ways to Present
For an easy party option, cut the burritos into small pinwheels and secure them with toothpicks for fun, bite-sized appetizers. Alternatively, layer the cheesy steak and cilantro lime rice in a bowl parfait-style and top with the traditional fixings for a “burrito bowl.” This variation is great for those skipping tortillas or wanting a lighter presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover steak and cilantro lime rice mixture in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next bite even more delicious.
Freezing
If you want to save some for longer, freeze the steak and rice mixture separately from the tortillas and pico de gallo. Use freezer-safe containers or heavy-duty freezer bags, and it will stay fresh for up to 2 months.
Reheating
Reheat leftovers gently on the stovetop using a non-stick pan or in the microwave covered with a damp paper towel to retain moisture. For tortillas, warm them briefly on a skillet or wrapped in foil in the oven to keep them soft and flexible.
FAQs
Can I use a different cut of steak?
Absolutely! While NY strip steak is recommended for its tenderness and flavor, flank or skirt steak also work well if sliced thinly across the grain. Just adjust cooking time accordingly.
Is there a vegetarian version of this Cheesy Steak & Cilantro Lime Rice Burritos Recipe?
Yes! You can swap the steak for grilled portobello mushrooms, seasoned tofu, or even sautéed vegetables like bell peppers and onions. The cilantro lime rice and queso will still shine in these variations.
Can I make this recipe dairy-free?
To make it dairy-free, simply replace Pancho’s queso with a non-dairy cheese sauce or a homemade avocado crema. You will still get that creamy texture without compromising flavor.
What can I use if I don’t have Ben’s Original Ready Rice?
You can cook fresh cilantro lime rice from scratch if you prefer. Just cook your rice normally and toss it with chopped cilantro, lime juice, and a bit of salt before mixing it with the steak and cheese.
How spicy is this recipe?
The spices give a nice, mild warmth but nothing overwhelming. If you like more heat, add extra cayenne or serve with sliced jalapeños. For less spice, simply reduce or omit the cayenne.
Final Thoughts
The Cheesy Steak & Cilantro Lime Rice Burritos Recipe is one of those dishes that feels special yet is incredibly easy and quick to make. Perfect for busy weeknights or casual gatherings, it’s packed with bold flavors, creamy textures, and fresh brightness that will have you reaching for seconds. I can’t wait for you to try this recipe and make it a beloved staple in your home kitchen!
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
This Cheesy Steak & Cilantro Lime Rice Burritos recipe is a flavorful and quick meal perfect for busy weeknights. Tender strips of seasoned NY Strip steak are cooked on a griddle with fragrant cilantro lime rice, then combined with creamy queso and fresh cilantro. Wrapped in warm fajita-sized flour tortillas and complemented by zesty pico de gallo, these burritos deliver a satisfying blend of savory, spicy, and fresh flavors in just 30 minutes.
Ingredients
Steak and Seasoning
- 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
- Pancho’s queso (quantity as desired, approx. 1/2 cup)
- Pico de gallo (to serve, approx. 1 cup)
- Fajita size flour tortillas (4 large)
- Fresh cilantro for garnish (about 2 tbsp chopped)
Instructions
- Cut steak: Slice the NY Strip steak into thin, even strips to ensure quick and uniform cooking on the griddle.
- 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, about 5-7 minutes.
- Cook steak: Season the steak strips evenly with salt, pepper, cumin, dried cilantro, chili powder, and cayenne pepper. Place the seasoned steak strips on the hot griddle and cook for approximately 3-5 minutes per side until browned and cooked to your preferred doneness.
- Combine: Mix the cooked steak strips with the heated cilantro lime rice directly on the griddle to blend the flavors. Top the combined mixture with Pancho’s queso and sprinkle freshly chopped cilantro over the top for a fresh herbal note.
- Serve: Warm the fajita-sized flour tortillas on the griddle or in a separate pan until soft and pliable. Serve the cheesy steak and cilantro lime rice mixture alongside the tortillas, accompanied by a generous serving of pico de gallo for added freshness and zest.
Notes
- For spicier burritos, increase the amount of cayenne pepper or add sliced jalapeños to the steak seasoning.
- If Ben’s Original Ready Rice Cilantro Lime is unavailable, you can cook fresh rice and mix in fresh lime juice and chopped cilantro as a substitute.
- The cooking time for steak may vary depending on thickness; adjust accordingly to achieve your desired level of doneness.
- To make the burritos portable, fully assemble the filling inside the tortillas and wrap tightly in foil.
- Vegetarian option: substitute steak with sautéed mushrooms or plant-based meat alternatives cooked with the same seasoning blend.
