Steak Cheese Bomb Burritos (Print Version)

Juicy steak, melty cheese, and bold flavors wrapped in golden toasted burritos.

# Ingredients:

→ Beef and Vegetables

01 - 1 pound flank steak or sirloin, thinly sliced
02 - 1/2 medium onion, sliced
03 - 1/2 green bell pepper, sliced
04 - 1/2 red bell pepper, sliced
05 - 2 cloves garlic, minced

→ Seasonings and Oils

06 - 1 tablespoon olive oil
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin

→ Cheese and Extras

11 - 1 cup shredded provolone or mozzarella cheese
12 - 1/2 cup nacho cheese sauce
13 - 1/2 cup sour cream, optional

→ Wraps and Cooking

14 - 4 large flour tortillas (burrito size, approximately 10–12 inches each)
15 - 1 tablespoon unsalted butter

# Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add sliced steak and sear for 3 to 4 minutes until well browned but still juicy. Remove steak from skillet and set aside.
02 - In the same skillet, add sliced onions, green bell pepper, and red bell pepper. Sauté for 4 to 5 minutes until vegetables are softened and edges are beginning to caramelize.
03 - Add minced garlic, salt, ground black pepper, smoked paprika, and cumin to the pan. Cook for 1 minute, stirring constantly, until spices bloom and mixture is fragrant.
04 - Return seared steak to the skillet and toss ingredients together until combined and heated through.
05 - Gently warm flour tortillas in a clean skillet or microwave for 15 to 20 seconds until pliable.
06 - Distribute steak mixture evenly down the center of each tortilla. Top each with shredded cheese and a generous drizzle of nacho cheese sauce.
07 - Spoon sour cream onto the filling, if using. Fold in tortilla sides and roll up tightly to enclose the fillings.
08 - Melt butter in a skillet over medium heat. Place burritos seam-side down in the pan and cook for 2 to 3 minutes until golden and crisp. Flip and toast opposite side until cheese is fully melted and exterior is evenly browned.

# Notes:

01 - For exceptionally tender steak, slice the beef thinly against the grain prior to cooking. This maximizes juiciness and delivers superior mouthfeel.

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