Philly Cheesesteak Baked Burritos
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I’m not big on eating a ton of bread, so instead of the traditional Philly Cheesesteak, I went with a Philly Cheesesteak Baked Burritos recipe.
My husband is a steak guy.
Anytime I want to earn bonus wife points, I make steak (not that I need the bonus points lol).
We saw a commercial for some restaurant’s Philly Cheesesteaks, I saw his face light up, and I knew I had to make them.
I am a minimalist when it comes to seasoning steaks- olive oil, kosher salt, pepper, a tiny sprinkle of sugar. Done!
Cook in a skillet 5-7 minutes per side on medium-high and let it rest on a cutting board.
In the same skillet cook your sliced onions, green peppers, and mushrooms about 10-12 minutes.
Assembling the Philly Cheesesteak Baked Burritos
Assembling the burritos was easy, in each tortilla just lay 2 slices provolone cheese, a few slices of steak, some veggies, fold up and brush with the seasoned olive oil.
My kids like most veggies, but not this mixture.
We compromised and I made theirs with no veggies, but served with carrot sticks at dinner.
Bake for 15-20 minutes at 425 and this is what you will see!
Crispy, golden deliciousness! My thinking for the sauce was simple.
Traditionally just mayo goes on a Philly Cheesesteak.
I really wasn’t loving the idea of drizzling or dipping straight mayo on my burrito.
So, I went with light mayo (not that it matters too much with the steak and cheese, but hey, give me credit for at least trying to cut calories whenever possible).
I thinned it out with a little milk, added worchestire, and horseradish sauce because we like things with a little kick).
And that’s the story of how I earned my bonus wife points with Philly Cheesesteak Baked Burritos. I cashed them in for him doing the dishes and we were all happy 🙂
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More recipes to try like Philly Cheesesteak Baked Burritos!
Philly Cheesesteak Soup
and Steak Tacos with Avocado Corn Relish too!
Air Fryer Chicken Philly Burritos
Blackstone Chicken Phillies
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Philly Cheesesteak Baked Burrito
Philly Cheesesteak Baked Burritos have everything yummy about philly cheesesteaks but wrapped in a tortilla and baked
Ingredients
- 1 pound Flat Iron or Flank Steak
- 8 oz mushrooms sliced
- 1 onion sliced
- 1 green pepper sliced
- 8 slices provolone cheese
- 4 burrito size tortillas
- 2 Tbsp olive oil mixed with paprika (for brushing the burritos)
- olive oil, kosher salt, pepper, sugar to taste
Horseradish Mayo
- 3/4 cup mayo or light mayo
- 1-2 Tbsp milk
- 1-2 tsp Worcestershire sauce
- 1 tsp horseradish sauce (or more to taste)
Instructions
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Drizzle steak both sides with olive oil and sprinkle with salt, pepper, and just a bit of sugar. Cook in a skillet over medium high heat in a pan coated with olive oil for 5-7 minutes per side (depending on thickness of steak and how you like it cooked). Move to cutting board and let it rest at least 15 minutes before slicing.
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Mix together sauce ingredients in a bowl and set aside.
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Cook mushrooms, onions, and peppers in olive oil over medium heat in the same skillet you used for the steak Season with salt and pepper and cook for for 10-12 minutes.
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In each burrito layer 2 slices provolone cheese, steak, and veggie mixture. Tuck the sides and fold over making a burrito. Brush with the olive oil and paprika mixture on all sides. Transfer to baking sheet.
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Bake 15-20 minutes at 425. Drizzle with Horseradish Mayo or serve as a dipping sauce on the side. Optional: top with sliced green onions.
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