Cheesy Steak & Cilantro Lime Rice Burritos Recipe

You know those meals that just hit the spot every single time? This Cheesy Steak & Cilantro Lime Rice Burritos Recipe is one of those for me. It’s a mouthwatering combo of tender steak, zesty cilantro lime rice, and gooey queso all wrapped up in a warm, soft tortilla – pure comfort food that feels a little like a fiesta in your mouth. When I first tried this, it quickly became a family favorite because it’s easy enough for weeknights but impressive enough for casual get-togethers.

What makes this recipe really stand out is the perfect blend of fresh, bold flavors with a cheesy, satisfying finish. The rice infused with cilantro and lime brightens every bite, while the steak seasoned with cumin, chili powder, and a hint of cayenne adds that smoky, spicy kick. If you’ve been searching for a fun, flavorful dinner that’s simple to whip up but tastes like you spent hours on it, you’re going to love this Cheesy Steak & Cilantro Lime Rice Burritos Recipe.

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Ingredients You’ll Need

Every ingredient works together to build that perfect cheesy, savory, and tangy burrito experience. A quick tip: picking good-quality steak and fresh cilantro really elevates the dish without adding fuss.

• NY Strip Steak: Choose a well-marbled cut for tenderness and flavor, then slice thin against the grain for the juiciest result.
• Avocado Oil: Perfect for high heat cooking and it adds a subtle richness without overpowering the steak’s spices.
• Salt & Pepper: Simple but essential to bring out all the flavors in the steak and rice.
• Cumin & Chili Powder: These spices add warm, smoky depth with just the right hint of heat.
• Dried Cilantro: Boosts that fresh, herbaceous flavor in the steak seasoning blend.
• Cayenne: A little goes a long way for a subtle kick that wakes up your taste buds.
• Ben’s Original Ready Rice Cilantro Lime: This pre-flavored rice is my secret time-saver that tastes homemade and zesty every time.
• Water: Used to soften and fluff the rice while heating.
• Pancho’s Queso: Creamy, melty, and cheesy—this queso takes the burrito to the next level of indulgence.
• Pico de Gallo: Fresh, zesty salsa to add brightness and contrast to the richness of the cheese.
• Fajita Size Flour Tortillas: Big enough to hold all the delicious fillings without falling apart when you roll them up.
• Fresh Cilantro: For garnish and an extra pop of fresh flavor.

Variations

I love how versatile this Cheesy Steak & Cilantro Lime Rice Burritos Recipe is — feel free to make it your own! Switching up the cheese or adding veggies gives you new flavors each time you make it.

• Swap the queso for shredded cheddar or pepper jack: I tried this for a milder kick and it still melts beautifully.
• Add sautéed peppers and onions: My family enjoys the sweet crunch and extra color they add.
• Use chicken or grilled veggies instead: For a lighter twist that doesn’t skimp on flavor.
• Make it spicier: Toss in some jalapeños or hot sauce if you want to dial up the heat.

How to Make Cheesy Steak & Cilantro Lime Rice Burritos Recipe

Step 1: Slice the Steak Just Right

Start by slicing your NY strip steak into thin strips. I always recommend cutting against the grain so the steak stays tender instead of chewy. Set the slices aside; they’ll soak up all those spices wonderfully in the next step.

Step 2: Warm Up the Cilantro Lime Rice

Heat a griddle or large skillet over medium-high heat and add a splash of avocado oil. Pour in the Ben’s Original Ready Rice packs along with half a cup of water, stirring occasionally until the rice is heated through and tender. This rice is such a timesaver—I love how it carries the lime and cilantro flavors that brighten the whole dish.

Step 3: Cook the Steak to Perfection

Season your steak strips with salt, pepper, cumin, dried cilantro, chili powder, and just a pinch of cayenne. Toss them on the hot griddle, cooking for about 3-5 minutes until nicely browned but still juicy. Try not to overcrowd the pan to get a lovely sear on each piece. The aroma at this point will have you excited for the final burrito!

Step 4: Combine and Cheese It Up

Mix the cooked steak strips into the warm cilantro lime rice right on the griddle. Then, spoon over generous dollops of Pancho’s queso and sprinkle fresh cilantro on top. The melting queso ties everything together with creamy, cheesy goodness that’s irresistible.

Step 5: Wrap and Serve

Warm your fajita-size flour tortillas either on the griddle or in the microwave for a few seconds so they’re pliable. Spoon your cheesy steak and rice mixture onto the center of each tortilla, add a scoop of fresh pico de gallo, then roll up your burrito tight. Serve up with extra cilantro or salsa on the side!

How to Serve Cheesy Steak & Cilantro Lime Rice Burritos Recipe

Garnishes

I always top these burritos with fresh cilantro leaves and a spoonful of pico de gallo for a burst of freshness and a little crunch. Sometimes I add sliced avocado or a drizzle of hot sauce for extra creaminess or heat—both of which take this burrito to the next level.

Side Dishes

My favorite side dishes alongside these cheesy steak burritos are simple and fresh—black beans with a squeeze of lime, a crisp green salad, or even some crunchy tortilla chips with guacamole. They balance the richness and round out the meal perfectly.

Creative Ways to Present

For casual parties, I like to turn this recipe into a DIY burrito bar with bowls of pico de gallo, queso, fresh cilantro, and lime wedges. Guests love customizing their own, and it makes dinner feel festive and interactive. Wrapping them in foil keeps them warm and easier to handle too!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do!), pack the steak and rice mixture separately from the tortillas to keep them from getting soggy. Store in airtight containers in the fridge for up to 3 days. It’s great for a quick lunch or dinner the next day.

Freezing

I’ve frozen the cooked steak and rice mixture without any issues—just cool it completely, then pop it in a freezer-safe bag or container for up to 2 months. When you’re ready, thaw in the fridge overnight before reheating. The texture stays surprisingly good, and the flavor is still on point.

Reheating

To reheat, I gently warm the steak and rice in a skillet over medium heat, stirring occasionally, so you don’t dry it out. Warm the tortillas separately to keep them soft and flexible. Then assemble your burrito fresh for the best experience.

FAQs

Final Thoughts

I absolutely love how this Cheesy Steak & Cilantro Lime Rice Burritos Recipe brings together bold flavors and comforting textures with so little fuss. It’s become my go-to when I want a crowd-pleasing meal that’s quick to make but tastes like I labored for hours. I truly hope you give it a try—it’s one of those recipes you’ll want to keep in your dinner rotation and share with friends because it just makes everyone happy. So go ahead, fire up your griddle, and get ready to enjoy some seriously delicious burritos!

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