Cheesy Steak & Cilantro Lime Rice Burritos Recipe

I absolutely love how this Cheesy Steak & Cilantro Lime Rice Burritos Recipe comes together so quickly but still packs a punch of flavor. The mix of tender, spiced steak with zesty cilantro lime rice and creamy queso makes for a satisfying meal that feels both comforting and exciting. Whether you’re craving something hearty after a long day or need a delicious dish to impress friends, this recipe checks all the boxes.

When I first tried making these burritos, I was blown away by how easy it was to elevate ready-made rice with just a few simple steps and fresh ingredients. You’ll find that the bright hints of lime and cilantro in the rice perfectly complement the smoky steak and melty cheese, making every bite addictive. This Cheesy Steak & Cilantro Lime Rice Burritos Recipe really shines for weeknight dinners or casual weekend meals where you want something quick but still special.

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Ingredients You’ll Need

The beauty of this Cheesy Steak & Cilantro Lime Rice Burritos Recipe is how the ingredients come together with minimal fuss. Each one plays a role—seasoning the steak just right, brightening the rice, and adding creamy or fresh layers through queso and pico de gallo. Here are some quick notes on the essentials you’ll want to gather.

• NY Strip Steak: Choose a well-marbled cut for juicy, flavorful strips; thinner slices cook faster and stay tender.
• Avocado Oil: This high smoke point oil is perfect for searing steak without burning.
• Spices (Salt, Pepper, Cumin, Dried Cilantro, Chili Powder, Cayenne): These blend to give the steak a smoky, mildly spicy kick that keeps things interesting.
• Ben’s Original Ready Rice Cilantro Lime: Using ready rice cuts prep time, and the cilantro lime flavor complements the steak perfectly.
• Water: Helps rehydrate and warm the rice while cooking on the griddle.
• Pancho’s Queso: Choose a creamy queso that melts well to add cheese pull magic and richness to your burritos.
• Pico de Gallo: Fresh and tangy, it adds a refreshing counterpoint to the richness of the steak and cheese.
• Fajita Size Flour Tortillas: Big enough to wrap all the fillings but soft and pliable after warming.
• Fresh Cilantro: A final garnish that brightens the whole dish and amps up that cilantro lime vibe.

Variations

I love to switch things up with this Cheesy Steak & Cilantro Lime Rice Burritos Recipe because it’s so flexible. Feel free to adjust seasonings or try different cheeses to make it your own.

• Variation: Swap NY Strip steak for skirt or flank steak if you prefer thinner cuts with a more intense beef flavor—I find this works great for quick cooking.
• Vegetarian twist: Use sautéed mushrooms or grilled peppers and onions instead of steak; add black beans to keep it hearty.
• Extra heat: Add a dash more cayenne or some pickled jalapeños to kick up the spice level for those who like it hot.
• Cheese options: Monterey Jack or Pepper Jack melt beautifully and add a slightly different flavor profile if queso isn’t available.

How to Make Cheesy Steak & Cilantro Lime Rice Burritos Recipe

Step 1: Slice and Season Your Steak

Start by cutting your NY Strip steak into thin, even strips. I usually wait until the steak is slightly chilled—it’s easier to slice thinly without shredding. Once sliced, toss them with salt, pepper, cumin, dried cilantro, chili powder, and cayenne powder. This seasoning blend is where the magic starts, giving that deep, bold flavor I always crave.

Step 2: Cook the Cilantro Lime Rice on a Griddle

Heat your griddle or large skillet over medium heat and add a splash of avocado oil. Pour in the three packets of Ben’s Original Ready Rice Cilantro Lime along with half a cup of water. Stir gently and let it cook until the rice is heated through and tender—usually about 5-7 minutes. Stir occasionally to prevent sticking and to mix that bright lime flavor throughout.

Step 3: Sear the Steak Strips

Push the rice to one side of the griddle and increase heat to medium-high. Add the seasoned steak strips in a single layer and sear them quickly—about 3-4 minutes—just until they’re browned on the outside but still juicy inside. The key is not to overcrowd the pan; if needed, cook the steak in batches to get a nice sear.

Step 4: Combine Ingredients and Melt the Queso

Stir the cooked steak into the rice gently to combine flavors. Now comes my favorite part—drizzling or dolloping Pancho’s queso over the warm mixture. Cover the griddle or skillet briefly to let the cheese melt perfectly, creating a creamy, cheesy layer throughout. Finally, sprinkle a handful of fresh chopped cilantro on top for that fresh herb punch.

Step 5: Warm the Tortillas and Serve

Warm your fajita size flour tortillas on a dry skillet or griddle until soft and pliable. Then, load them up with generous scoops of the steak and rice mixture and top with fresh pico de gallo. Roll them up burrito-style, and you’re ready to dig in. This is a real crowd-pleaser, especially when you invite everyone to build their own!

How to Serve Cheesy Steak & Cilantro Lime Rice Burritos Recipe

Garnishes

I love topping these burritos with extra fresh cilantro and a spoonful of pico de gallo for brightness and texture. Sometimes I throw on a squeeze of fresh lime juice or a dollop of sour cream to cool down the heat, depending on the mood. These simple garnishes bring a fresh pop that balances the richness of cheese and steak.

Side Dishes

For sides, I usually go for crispy tortilla chips and guacamole or a fresh green salad to keep things light alongside the hearty burritos. Roasted corn or grilled veggies also pair beautifully with the smoky steak and zesty rice. These sides add texture and round out the meal perfectly.

Creative Ways to Present

When I’m hosting, I’ve set up a DIY burrito bar with all the fillings, garnishes, and sides laid out buffet style — it’s always a hit! You can even slice the burritos into smaller “bites” for appetizers or party snacks. Wrapping each burrito in foil keeps them warm and makes them easy to transport for picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

I store leftover steak and cilantro lime rice in an airtight container in the fridge and it keeps well for 3-4 days. If you plan on making burritos ahead, I recommend assembling them just before eating to prevent sogginess.

Freezing

This recipe freezes nicely if you portion the steak and rice mixture in freezer-safe containers. You can also freeze assembled burritos wrapped tightly in foil or plastic wrap. Just thaw overnight in the fridge before reheating for best results.

Reheating

Reheat the steak and rice mixture gently in a skillet over medium heat, adding a splash of water if it feels dry. For assembled burritos, warming in the oven wrapped in foil or in a microwave covered with a damp paper towel keeps tortillas soft.

FAQs

Final Thoughts

This Cheesy Steak & Cilantro Lime Rice Burritos Recipe has become one of those go-to dishes I turn to when I want something delicious without too much fuss. It’s quick to throw together, delights with every bite, and can be customized easily to suit whatever flavor mood you’re in. I truly think you’ll enjoy making this recipe as much as eating it, and I can’t wait for you to share it with family and friends – it always makes me feel like I’m serving up a little slice of joy in every burrito.

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