Description
Cheesy Steak & Mac Burrito
“Juicy steak, creamy mac & cheese, and melted cheese all wrapped in a crispy grilled tortilla—this is the ultimate comfort food mash-up!”
Ingredients:
For the Steak:
8 oz ribeye or sirloin steak, diced
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
For the Mac & Cheese:
1 cup elbow macaroni
2 tbsp butter
2 tbsp flour
1 cup whole milk
1 1/2 cups shredded cheddar & Monterey Jack cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 cup corn (optional for a sweet crunch)
For the Burrito Assembly:
2 large flour tortillas
1/2 cup shredded mozzarella or cheddar cheese
1 tbsp butter (for grilling)
1 tbsp chopped green onions (for garnish)
Instructions:
Cook the Steak:
Heat olive oil in a pan over medium-high heat.
Season diced steak with salt, black pepper, garlic powder, and smoked paprika.
Sear for 3-4 minutes until nicely browned. Set aside.
Make the Mac & Cheese:
Cook macaroni according to package instructions and drain.
In a pan, melt butter and whisk in flour to make a roux.
Slowly add milk while stirring, then mix in shredded cheese, salt, and black pepper.
Stir until smooth, then add cooked pasta and mix well.
Assemble the Burrito:
Lay a tortilla flat and sprinkle shredded mozzarella/cheddar cheese.
Add a scoop of mac & cheese, followed by the cooked steak and corn.
Fold in the sides and roll tightly into a burrito.
Grill the Burrito:
Heat a skillet over medium heat and melt butter.
Grill burrito seam-side down for 2-3 minutes per side until golden brown and crispy.
Serve & Enjoy!
Slice in half, garnish with green onions, and dig in!
Pro Tip: Add crispy bacon or jalapeños for an extra kick!
Step-by-Step Guide
Follow these detailed instructions for perfect burritos every time. First, prep all ingredients before cooking. Dice your steak and season it generously. Start boiling water for the macaroni. While the pasta cooks, sear the steak in a hot pan to get a good crust, then set it aside. For the cheese sauce, ensure your roux (butter and flour mixture) cooks for a full minute before adding milk to avoid a raw flour taste. Whisk constantly until the sauce thickens, then remove from heat to add the shredded cheese, which will melt smoothly. Assemble the burrito only when all components are ready but not piping hot, to prevent a soggy tortilla.
Serving Suggestions
This hearty burrito is a meal in itself, but it pairs wonderfully with lighter sides. Serve with a crisp green salad with a tangy vinaigrette to cut through the richness. For a classic combo, offer sides of fresh pico de gallo, cool sour cream, and chunky guacamole. If you’re serving a crowd, slice the burritos into smaller pinwheels for a perfect game-day appetizer.
How-to Summary
In short: Season and sear diced steak. Prepare a creamy stovetop mac and cheese. On a large tortilla, layer cheese, mac and cheese, steak, and optional corn. Fold and roll tightly. Grill in a buttered skillet until the tortilla is golden and crispy on all sides. Slice and serve immediately.
Frequently Asked Questions
Can I use a different cut of steak? Yes, sirloin or flank steak work well. For maximum tenderness, slice against the grain after cooking, then dice.
How can I make the mac and cheese sauce smoother? Always shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Can I make components ahead of time? You can cook the steak and mac and cheese 1 day ahead. Store separately in the fridge. Reheat gently with a splash of milk for the mac before assembling.
How do I prevent the burrito from bursting while grilling? Avoid overfilling, and ensure you fold in the sides tightly before rolling. Start grilling seam-side down to seal it shut.
Can I bake these instead of pan-grilling? Absolutely. Preheat oven to 400°F (200°C). Place assembled burritos on a baking sheet, seam-side down, brush with melted butter or oil, and bake for 15-20 minutes, flipping halfway.
Common Mistakes to Avoid
- Using cold ingredients to assemble, which leads to uneven heating and a cold center.
- Overfilling the tortilla, making it impossible to roll tightly and causing spills.
- Adding the cheese to the sauce while it’s still on high heat, which can cause it to separate and become oily.
- Not letting the burrito grill for the full time on each side; patience is key for a crispy, sealed exterior.
- Using a tortilla that’s too small. A large (10-12 inch) burrito-style tortilla is essential for proper folding.
Conclusion
The Cheesy Steak & Mac Burrito is the ultimate indulgence, combining two beloved classics into one handheld masterpiece. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal at home. Don’t be afraid to customize it with your favorite add-ins like bacon or jalapeños. This recipe is sure to become a go-to for a satisfying and impressively delicious dinner.