Loaded Steak Burrito is everything you want in a homemade meal—flavorful, filling, and packed to the brim.
Juicy, seasoned steak meets fluffy rice, beans, cheese, and fresh toppings, all wrapped in a warm tortilla. It’s restaurant-style comfort food you can make in your own kitchen, no takeout required.
Whether you’re serving it for dinner, meal prepping for the week, or feeding a crowd, this burrito always hits the spot. Easy to customize and even better than what you’d get at a burrito joint.
Why You’ll Love This Recipe
This loaded steak burrito is bursting with bold flavor, hearty ingredients, and restaurant-style satisfaction—all made in your own kitchen.
The steak is marinated and seared to perfection, then wrapped with layers of your favorite burrito fillings: creamy beans, fluffy rice, sharp cheese, and vibrant salsa or guac.
It’s also easy to adapt for different diets and tastes—swap in brown rice, use low-carb tortillas, or go heavy on the veggies.
Whether you’re meal prepping or feeding a crowd, it’s a reliable go-to recipe that delivers every time.
What You’ll Need
For the Steak Marinade:
- 1½ lbs flank steak or skirt steak
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Burritos:
- 4–6 large flour tortillas (burrito size)
- 1½ cups cooked white or brown rice
- 1 cup black or pinto beans (drained and rinsed)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup fresh salsa or pico de gallo
- 1 cup chopped romaine or iceberg lettuce
- ½ cup sour cream or Greek yogurt
- ½ cup guacamole
- Optional: jalapeños, hot sauce, lime wedges
Pro Tips
- Marinate the steak for at least 30 minutes—but overnight is even better.
- Sear the steak in a hot skillet or grill to lock in flavor and juices.
- Warm tortillas before filling to prevent cracking and make rolling easier.
- Don’t overfill—this helps you roll a tight burrito that holds together.
- Wrap in foil if you’re packing burritos for later—perfect for lunches or meal prep.
Tools You’ll Need
- Mixing bowl or zip-top bag (for marinade)
- Cast iron skillet or grill pan
- Knife and cutting board
- Small bowls for toppings
- Tongs or spatula
- Foil or parchment for wrapping
Substitutions & Variations
Low-Carb Version: Use low-carb tortillas or lettuce wraps and skip the rice.
Dairy-Free: Skip cheese and sour cream or use plant-based alternatives.
Vegetarian: Replace steak with grilled mushrooms, tofu, or seasoned black beans.
Add Heat: Add sliced jalapeños, chipotle sauce, or spicy salsa.
More Veggies: Add sautéed bell peppers, onions, or grilled zucchini.
Make-Ahead Tips
- Marinate the steak and store in the fridge up to 24 hours ahead.
- Cook rice and prep toppings 1–2 days in advance.
- Fully assembled burritos can be wrapped in foil and stored in the fridge for up to 4 days.
- Freeze burritos (without fresh veggies or sour cream) for up to 2 months—just reheat and enjoy.
How to Make a Loaded Steak Burrito
Step 1: Marinate the Steak
Combine olive oil, lime juice, garlic, and spices in a bowl. Add the steak and toss to coat. Cover and marinate in the fridge for at least 30 minutes or overnight.
Step 2: Cook the Steak
Heat a grill pan or cast iron skillet over high heat. Cook the steak for 4–5 minutes per side or until desired doneness. Rest for 5–10 minutes, then slice thinly against the grain.
Step 3: Warm the Tortillas
Warm tortillas in a dry skillet or microwave until soft and pliable.
Step 4: Assemble the Burritos
Lay each tortilla flat. Add a layer of rice, beans, steak slices, shredded cheese, salsa, lettuce, sour cream, and guacamole. Top with any extras you love.
Step 5: Roll and Serve
Fold in the sides, then roll tightly from bottom to top. Slice in half and serve immediately or wrap in foil for later.
Leftovers & Storage
- Store leftover burritos wrapped in foil in the fridge for up to 4 days.
- Reheat in the microwave or skillet, wrapped in a damp paper towel.
- Freeze burritos (without raw veggies or sour cream) for up to 2 months.
- To reheat from frozen: wrap in foil and bake at 350°F for 25–30 minutes.
Recipe FAQ
1. Can I make this with a different cut of steak?
Absolutely. Skirt steak, sirloin, flat iron, or even ribeye work well. Just adjust cooking time based on thickness.
2. How do I keep my burrito from falling apart?
Warm your tortillas first, don’t overfill, and roll tightly. You can also wrap them in foil to help hold everything together.
3. Can I make this ahead for meal prep?
Yes! Assemble and wrap in foil, then store in the fridge for up to 4 days. For freezing, skip raw veggies and sour cream.
4. What’s the best way to reheat burritos?
Microwave wrapped in a damp paper towel, or reheat in a skillet or oven for a crispier exterior. For frozen burritos, bake at 350°F for 25–30 minutes.
5. Can I make this recipe vegetarian?
Definitely. Sub the steak with grilled mushrooms, seasoned tofu, or extra beans, and load up on veggies and your favorite toppings.
Big Flavor, Big Satisfaction
This Loaded Steak Burrito Recipe is everything a burrito should be—packed, juicy, and totally delicious.
It’s the perfect recipe to keep in your back pocket when you need a satisfying meal that feels like a treat but is easy enough to pull off at home.
Whether you’re feeding a crowd or prepping meals for the week, these burritos deliver every single time.