Cheesy Steak & Cilantro Lime Rice Burritos Recipe
If you’re craving a bold, comforting meal that combines juicy steak, vibrant cilantro lime rice, and ooey-gooey cheese, you have to try this Cheesy Steak & Cilantro Lime Rice Burritos Recipe. It’s one of those dishes that feels like a warm hug wrapped in a tortilla, perfect for a weeknight dinner or weekend gathering. Packed with savory spices, fresh herbs, and melty queso, this burrito recipe comes together quickly but tastes like you’ve been cooking all afternoon. You’ll love how each bite bursts with flavor and a satisfying texture that’ll keep you coming back for more.
Ingredients You’ll Need
This recipe shows you how simple yet essential ingredients can create a flavor-packed burrito that’s fresh, cheesy, and downright delicious. Each component has a purpose—from the juicy steak to the tangy cilantro lime rice—that brings the whole dish to life.
- 1 lb NY Strip Steak: The star of the show, this cut is tender and full of beefy flavor, perfect for slicing thin.
- 1 tbsp avocado oil: A heart-healthy oil that sears the steak beautifully without overpowering its natural taste.
- 1/2 tsp salt: Enhances all the flavors and balances the spices perfectly.
- 1/2 tsp pepper: Adds a subtle heat and depth to the steak’s seasoning.
- 1 tsp cumin: Brings a smoky earthiness that’s classic in southwestern dishes.
- 1 tsp dried cilantro: Offers a muted herbal note to complement the fresh cilantro later.
- 2 tsp chili powder: Packs in warmth and a touch of spice for a bold flavor profile.
- 1/4 tsp cayenne: Gives a slight kick that wakes up the taste buds without overpowering.
- 3 packs Ben’s Original Ready Rice Cilantro Lime: The easy shortcut that delivers zesty, fluffy rice with authentic flavor.
- 1/2 cup water: Needed to heat the rice perfectly and maintain its light texture.
- Pancho’s queso: Adds a creamy, cheesy richness to bind all the flavors together.
- Pico de gallo: Fresh and tangy, this topping brings bright acidity and crunch.
- Fajita size flour tortillas: Big enough to hold all that goodness tightly wrapped inside.
- Fresh cilantro, for garnish: Adds a vibrant color and fresh herbal brightness to finish the burritos.
How to Make Cheesy Steak & Cilantro Lime Rice Burritos Recipe
Step 1: Preparing the Steak
Start by slicing your NY Strip steak into thin, even strips. This not only helps the steak cook quickly but also ensures every bite inside your burrito is tender and flavorful. Setting the strips aside primes you for seasoning and a quick sear that locks in all the juiciness.
Step 2: Heating the Cilantro Lime Rice
Heat your griddle over medium heat and add a splash of avocado oil. Toss in the three packs of Ben’s Original Ready Rice Cilantro Lime along with 1/2 cup water. Stir occasionally to warm the rice evenly until it’s tender and steaming. This rice brings a bright citrus note that instantly lifts the dish.
Step 3: Seasoning and Cooking the Steak
Mix together salt, pepper, cumin, dried cilantro, chili powder, and cayenne to create a balanced, aromatic spice blend. Coat your steak strips evenly with this seasoning before placing them on the hot griddle. Let them sear for 3 to 5 minutes per side depending on thickness, until they develop a beautiful crust and reach your desired doneness.
Step 4: Combining Steak and Rice
Once your steak is cooked, add it right onto the griddle with the cilantro lime rice. Toss them together gently so the flavors meld perfectly. Then, generously spoon Pancho’s queso over the hot mixture. The queso melts into the steak and rice, creating that irresistible cheesy texture. Don’t forget to sprinkle fresh cilantro on top for a hit of herbaceous brightness.
Step 5: Warming the Tortillas and Serving
Warm your large fajita-size flour tortillas on the griddle or in a separate pan until they are soft and pliable. This step makes folding easier and the tortillas taste freshly toasted. Serve the cheesy steak and rice mixture alongside the warm tortillas and a side of vibrant pico de gallo. This fresh salsa adds tang and crunch, balancing the richness of the queso perfectly.
How to Serve Cheesy Steak & Cilantro Lime Rice Burritos Recipe
Garnishes
The secret to next-level burritos is all in the toppings. Fresh cilantro sprinkled over the finished burrito brightens every bite with herbal freshness. For a spicy twist, try a drizzle of your favorite hot sauce or a squeeze of lime juice to amplify those lively flavors even more.
Side Dishes
Pair this burrito with classic sides like crispy tortilla chips and guacamole or a simple Mexican street corn salad. A light side of black beans or a crisp green salad also complements the richness perfectly without weighing you down.
Creative Ways to Present
If you want to get a bit fancy, try cutting the burritos in half diagonally and stacking them on a colorful plate with dollops of sour cream and extra queso on the side. You could also serve the filling deconstructed in bowls for a fun burrito bowl twist that’s equally satisfying and visually appealing.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesy steak and cilantro lime rice mixture in an airtight container in the refrigerator for up to 3 days. Keep the tortillas separate to prevent them from getting soggy. When ready to eat, reheat the filling and warm the tortillas individually before assembling.
Freezing
This cheesy steak and rice mixture freezes beautifully. Portion it into freezer-safe containers or bags and store for up to 2 months. Thaw in the fridge overnight before reheating, making weeknight dinners as convenient as possible.
Reheating
Reheat the steak and rice filling gently in a skillet on medium-low, stirring occasionally to avoid drying out. Warm the tortillas separately, either on a griddle or wrapped in a damp paper towel in the microwave, to restore their soft texture before assembling fresh burritos.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While NY Strip is ideal for its tenderness and flavor, skirt or flank steak also work great. Just make sure to cut thin strips and adjust cooking time as needed.
What if I can’t find Ben’s Original Ready Rice Cilantro Lime?
No worries! You can make your own cilantro lime rice by cooking plain white rice and mixing in fresh lime juice, chopped cilantro, and a pinch of salt. It’s slightly more hands-on but just as delicious.
Is Pancho’s queso necessary, or can I substitute it?
You can definitely swap it out for your favorite cheese sauce or even shredded cheese that melts well like Monterey Jack or a Mexican cheese blend. The key is adding that creamy element to tie everything together.
Can I make this dish vegetarian?
Yes! Replace the steak with grilled mushrooms, seasoned tofu, or sautéed peppers and onions. The cilantro lime rice and queso still deliver fantastic flavor and texture.
How spicy is this recipe?
The chili powder and cayenne add a mild to moderate heat that can be adjusted to your preference. Feel free to decrease the cayenne or add jalapeños if you want more kick.
Final Thoughts
This Cheesy Steak & Cilantro Lime Rice Burritos Recipe is truly a crowd-pleaser that combines fresh, bold flavors with comforting cheesy goodness. Whether you’re cooking for your family or hosting friends, these burritos come together quickly and taste incredible every single time. Go ahead and treat yourself to this vibrant, satisfying dish — I promise it will become a staple in your recipe rotation!
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Cheesy Steak & Cilantro Lime Rice Burritos Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful recipe for Cheesy Steak & Cilantro Lime Rice Burritos featuring tender NY Strip steak seasoned with bold spices, combined with zesty cilantro lime rice, melted queso, and fresh pico de gallo wrapped in warm flour tortillas for a satisfying meal 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
Additional Ingredients
- Pancho’s queso (amount as desired for topping)
- Pico de gallo (for serving)
- 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, preparing it 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 the flavors well. Then, top the mixture with Pancho’s queso and sprinkle fresh cilantro over the top for garnish and added fresh flavor.
- Serve: Warm the fajita-sized flour tortillas on the griddle or in a separate pan until pliable and heated through. Serve the cheesy steak and rice mixture alongside the tortillas with a generous serving of pico de gallo for added zest and freshness.
Notes
- Use thinly sliced steak for even cooking and tenderness.
- Adjust cayenne pepper quantity to control spiciness according to your preference.
- Ben’s Original Ready Rice allows for quick rice preparation, but fresh cilantro lime rice can be substituted if preferred.
- Warm tortillas properly to avoid breakage when rolling burritos.
- Pico de gallo adds freshness and a burst of flavor, but salsa or guacamole can be used as alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Burritos
- Method: Stovetop
- Cuisine: Mexican
