Steak Cheese Fry Burrito

This loaded steak and fries burrito is my favorite way to turn a steak night into a hand-held feast. Featuring juicy steak, crispy fries, and bubbling cheese all tucked inside a tortilla, it is the ultimate comfort food when you want something over the top and soul-satisfying.

The first time I layered fries into a burrito like this, it felt like breaking the rules in the best way. My family now asks for these on busy Fridays because they are fun, filling, and absolutely hit the spot.

Ingredients

• Thinly sliced steak: It cooks quickly without getting tough Choose well-marbled cuts like skirt or flank for tenderness
• Olive oil: Helps brown the steak and sauté the aromatics Reach for extra virgin for better flavor
• Small onion: Diced to create a sweet aromatic base Sweet or yellow onions work well for depth
• Garlic minced: Adds rich savory aroma Use fresh cloves for the best punch
• Frozen French fries: The crispy element that makes every bite special Look for brands labeled extra crispy for the best texture
• Shredded cheddar cheese: Melts easily and gives that classic burrito vibe Freshly shredded for better melt
• Shredded mozzarella cheese: Creates gooey stretch and balances the cheddar Whole milk mozzarella delivers extra creaminess
• Large flour tortillas: Large enough to wrap up all the delicious fillings Look for flexible, soft tortillas without cracks
• Sour cream: Lends tanginess and cools down every bite Full-fat sour cream tastes best
• Salsa: Brings zest and acidity to balance the richness Use your favorite style from mild to spicy
• Chopped cilantro: Gives a burst of color and herby freshness chop just before serving for best results
• Ground black pepper: Adds a touch of sharpness and rounds out the seasoning Freshly ground is ideal
• Salt: Key for bringing forward the flavors Taste as you go to avoid oversalting

Step-by-Step Instructions

Prep the Steak and Aromatics:

Pat the steak dry and season with salt and pepper Coat a large skillet with olive oil and heat over medium high When the oil is shimmering sauté onions until soft and golden This creates a sweet foundation

Bloom the Garlic:

Scatter the minced garlic over the onions Stir constantly for about thirty seconds until fragrant This wakes up the flavor without burning

Cook the Steak:

Spread the seasoned steak in an even layer Cook four to five minutes stirring occasionally so it browns but stays juicy Remove steak onion and garlic mixture to a plate

Fry the French Fries:

In the same skillet add the frozen fries Cook as directed on the package until golden and crisp The steak juices in the pan will add flavor to the fries

Combine Everything:

Return the steak onion mixture to the skillet with the fries Toss everything together and cook two or three more minutes to let the flavors mingle

Warm the Tortillas:

Meanwhile gently warm the tortillas in a dry skillet or for a few seconds in the microwave This makes them easier to fold without tearing

Build the Burritos:

Lay each tortilla flat Spoon a generous amount of the steak and fries filling down the center Top with both cheeses for ultimate meltability

Roll Up the Burritos:

Fold in the sides and roll up tightly from the bottom to enclose everything If needed warm briefly to help the cheese soften

Toast the Burritos:

Place burritos seam side down in a hot dry skillet or grill pan Toast each side two to three minutes until the tortilla is crisp and lightly golden

Mix the Sauce:

Combine sour cream and salsa in a bowl Stir until smooth This will be your creamy drizzle

Serve and Garnish:

Slice the burritos in half Drizzle with the sour cream salsa sauce Finish with a flurry of cilantro for a fresh touch

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Cheddar cheese is my absolute favorite part of this burrito because it creates that irresistibly gooey pull when hot. Last summer we made these for a backyard movie night and everyone stood around the kitchen waiting for extra cheese to melt so they could snag the first serving.

Storage Tips

Wrap leftover burritos tightly in foil and keep in the refrigerator for up to two days. For best results reheat them in a skillet over medium heat which crisps the tortilla back up while warming the filling through. Avoid microwaving as this can make the fries soggy.

Ingredient Substitutions

Swap in chicken or thinly sliced pork for the steak if you prefer. If you like things spicy add sliced jalapeños or use pepper jack instead of mozzarella. For a lighter version try oven baked sweet potato fries which also add a subtle sweetness.

Serving Suggestions

Serve these burritos sliced in half for easy dipping. A side of guacamole or extra salsa makes them feel even more special. I sometimes add chopped lettuce and diced tomato on the side for crunch and freshness.

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A Quick Burrito History

The burrito has Mexican roots but has been endlessly reinvented across the US. Stuffing fries inside is a fun twist inspired by Southern California’s love for hearty combo meals—the results are always crowd-pleasing.

Recipe Questions & Answers

→ What steak cut works best?

Flank or sirloin steak thinly sliced offers tenderness and rich flavor, making them ideal choices.

→ Can I use homemade fries?

Yes! Freshly baked or fried potato strips can be substituted for frozen fries for extra crispiness and flavor.

→ How do I prevent soggy tortillas?

Ensure fillings are not too wet, and give a quick pan-sear to seal and crisp up the tortilla just before serving.

→ Is there a cheese substitute?

Monterey Jack or pepper jack cheeses can be swapped for a slightly different flavor and melting profile.

→ What are some serving suggestions?

Pair with guacamole, a side salad, or lime wedges for a complete meal with fresh accents.

→ Can this be made ahead?

Assemble and refrigerate burritos before the final browning, then pan-sear fresh to keep the tortilla crisp.