Philly Cheesesteak Baked Burritos
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
- 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
- 3/4 cup mayo or light mayo
- 1-2 Tbsp milk
- 1-2 tsp worchestire sauce
- 1 tsp horseradish sauce (or more to taste)
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.
Mix together sauce ingredients in a bowl and set aside.
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.
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.
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.