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Steak Cheese Burritos with loaded fries, a delicious and hearty dish.

Steak & Cheese Loaded Fry Burritos

Delicious burritos filled with steak, cheese, and crispy fries, perfect for a family gathering or a cozy evening.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 600
Ingredients Method Notes

Ingredients
  

Burrito Fillings
  • 1 pound halal steak (cut into strips) Use any halal steak.
  • 2 cups shredded cheddar cheese Feel free to experiment with different types of cheese.
  • 2 cups frozen potato fries Follow package instructions for best results.
  • 1 cup sour cream For dipping.
  • 1 cup guacamole For dipping.
  • 1 cup salsa For dipping.
Tortillas
  • 4 large flour tortillas Warm tortillas for easier wrapping.
Seasonings
  • to taste salt
  • to taste pepper
  • to taste garlic powder

Method
 

Preparation
  1. Preheat your oven according to the instructions on the frozen fries packaging.
  2. Spread the fries out on a baking sheet and bake until crispy, usually around 20-25 minutes, flipping halfway through for even cook.
Cooking the Steak
  1. While the fries are baking, season the halal steak strips with salt, pepper, and garlic powder.
  2. In a large skillet, heat a tablespoon of oil over medium-high heat and add the steak strips.
  3. Cook for about 5-7 minutes, or until they are nicely browned. Remove from heat.
Assembling the Burritos
  1. Warm the flour tortillas in a microwave for about 10-15 seconds to make them pliable.
  2. Layer two tablespoons of cooked steak, followed by a handful of crispy fries, and sprinkle with cheddar cheese, leaving space at the edges to fold the burrito.
Wrapping the Burritos
  1. Fold the sides of the tortilla in and then roll it up tightly from the bottom.
  2. For an extra layer of flavor, quickly toast the burritos in a pan with a little oil for about 2 minutes on each side.
Serving
  1. Slice the burritos in half and serve with sour cream, guacamole, and salsa for dipping.

Notes

Feel free to switch proteins or make a vegetarian version with sautéed veggies. Make sure not to overfill the burritos for easier wrapping. Store leftovers in an airtight container for 2-3 days, or freeze for up to 2 months.