Oh my gosh, are you tired of that mid-week slump where only something truly satisfying will fix it? I totally get it. When I need serious flavor and an absolutely filling dinner, I skip the complicated dinners and go straight for a fantastic steak wrapped up tight. That’s why I’m sharing my absolute favorite answer to those cravings: the Ribeye Steak Burrito. Seriously, using a good quality ribeye turns this from just a quick lunch into a five-star meal wrapped in a tortilla.
It sounds fancy, but trust me, this is so simple, and the combination of that gorgeous, fatty steak with simple seasoned rice and beans? It just sings! This recipe really showcases how incredible simple ingredients are when you use something stellar like a great cut of meat. It’s hearty, it’s quick, and it’s become our designated Friday night ritual for kicking off the weekend right.
Why This Ribeye Steak Burrito Recipe Stands Out
This isn’t just another boring wrap; this Ribeye Steak Burrito is dinner theater! What makes it my go-to when I need something fast but amazing is how it uses that rich, fatty ribeye. We get so much flavor packed in, and honestly, you won’t believe how fast it comes together.
- Incredible flavor without hours of marinating time!
- Uses a premium cut of meat for unbeatable texture.
- Perfect for busy weeknights—it’s ridiculously fast.
Quick Prep and Cook Time for Your Ribeye Steak Burrito
Don’t balk at the idea of steak on a weeknight because this whole thing, prep and cook included, clocks in right around 30 minutes! That’s faster than most frozen dinners, and it tastes a million times better. We’re talking full-on satisfaction in half an hour.
Expert Tips for Perfect Ribeye Steak
Since the steak is the star, we need to treat it right. Make sure you get a really good, hard sear on that ribeye using medium-high heat. And this is crucial: always, always let that steak rest for five minutes after it comes off the heat. If you skip that resting period, all those amazing juices run right out onto the cutting board instead of staying inside the meat for your ultimate burrito. If you want more details on treating beef right, check out my post on getting juicy bliss from your steak!
Gathering Ingredients for Your Ribeye Steak Burrito
Okay, let’s talk about getting the right stuff together. This recipe is fairly straightforward, which I love, but the quality really matters since we aren’t hiding anything with heavy sauces. You need that beautiful, fatty ribeye steak—a full pound trimmed is perfect for four big burritos. Then we just need some basic pantry spices: chili powder, cumin, salt, and pepper for a great little rub.
For the filling, we keep it simple: fluffy white rice and some nicely seasoned black beans. Don’t forget the cheese; I usually reach for Monterey Jack because it melts like a dream, but Cheddar works great if you like that sharper flavor. And, of course, you need four large flour tortillas ready to go.
Ingredient Substitutions for the Ribeye Steak Burrito
I know ribeye isn’t always in the budget, or maybe you just can’t find it! Don’t worry, that gorgeous sear can be replicated. If you need to swap that pricey cut, I often grab skirt steak or flank steak. Just remember, those cuts are leaner, so be extra careful not to overcook them! If you need a suggestion on how to handle slightly different cuts, I have some tips over on my page about grill pan steak strips that apply here too.
As for cheese, if you hate Jack or Cheddar, just use whatever melts well for you—Provolone or even Pepper Jack for a kick works wonderfully. The beauty of this recipe is how forgiving the components are!
Step-by-Step Instructions for the Best Ribeye Steak Burrito
Okay, let’s get cooking! This is where the magic happens for your Ribeye Steak Burrito, and honestly, the process is so satisfying. We are moving fast here, so get your cutting board and skillet ready. Remember, we aren’t spending all day on this—we are making delicious convenience food!
Seasoning and Cooking the Ribeye Steak for Your Ribeye Steak Burrito
First things first, you need to wake up that steak! In a small bowl, mix up your chili powder, cumin, salt, and pepper. Don’t be shy with the seasoning; you want a nice, flavorful crust. Rub that mix all over your trimmed ribeye. Next, get your skillet or grill pan screaming hot over medium-high heat and add that tablespoon of olive oil. We need that heat to create a beautiful sear fast. Drop the steak right in. Cook it for about 3 to 5 minutes per side to hit that sweet spot of medium-rare. But listen to me: once you pull that steak out, toss it onto a clean plate and let it just chill for five whole minutes. It settles the juices, making the meat infinitely more tender when you slice it. If you’re looking for more searing secrets, check out my guide on steak fajitas—the searing technique is identical!
Assembling Your Perfect Ribeye Steak Burrito
While the steak is resting, warm up those tortillas—a quick minute in a dry pan makes them pliable and heavenly soft! Now for the layering. Lay your warm tortilla flat. Layering right is key to burritos that don’t burst open when you eat them. Start with a line of your cooked white rice down the middle, followed by the black beans. Then, very carefully slice that rested ribeye against the grain into thin strips—this keeps it tender when you chew! Lay those beautiful slices over the beans, and sprinkle just a bit of cheese on top so everything gets melted together.
Now, fold those sides in just a little bit towards the center—this acts like a little pocket to hold everything inside. Then, starting from the bottom edge closest to you, roll it up tight and tuck everything in as you go. If you need ideas on how to wrap things properly, I share my rolling breakdown for other burritos, and the method is the same!
Tips for Making an Unforgettable Ribeye Steak Burrito
Okay, now that you’ve mastered the basic assembly, let’s elevate this Ribeye Steak Burrito from great to legendary! It’s all in the details, and these little tricks are what make my version stand out when company comes over. First off, the tortilla warming—don’t just microwave it! Wrapping them in a slightly damp paper towel and warming them for 20 seconds on a dry skillet makes them unbelievably pliable. No cracking! That’s key for a tight roll, like I mentioned before.
Also, let’s boost that rice a little bit. You have cooked rice, right? But before you layer it in, toss it with a tiny squeeze of fresh lime juice and maybe some chopped cilantro if you have it kicking around. Wow, the fresh zing cuts through the richness of that ribeye beautifully. If you want to try mixing in one of my favorite condiments for an extra layer of flavor, I have a great recipe for chili garlic sauce that adds a fantastic little heat bomb to the whole thing!
Variations on the Classic Ribeye Steak Burrito
While my standard recipe is perfection (if I do say so myself!), you know I love playing around with flavor profiles! Since this Ribeye Steak Burrito starts with such bold flavors, it’s begging for customization. Don’t feel like you have to stick to just chili powder and cumin for the rub!
Next time, try swapping in a dry rub for smoky chipotle powder and maybe a pinch of smoked paprika instead. That gives the steak a completely different, deep BBQ vibe which is amazing. You can also completely switch out the base if you’re feeling adventurous. Forget white rice and use my simple Mexican rice recipe instead—it instantly brings more flavor and color!
Or how about adding some crunch? Some thinly sliced pickled jalapeños or even pickled red onions on top of the steak layer give you this fantastic vinegary bite that cuts through the fat. It’s fun to experiment! If you’re looking for other ways to explore those Mexican-inspired tastes, I’ve shared some of my favorite appetizer ideas over on my site, too!
Serving Suggestions for Your Ribeye Steak Burrito Meal
So, you’ve got this incredible, rich Ribeye Steak Burrito ready to go. What do you serve next to it? You want something fresh to cut through all that wonderful savory decadence. I always default to something simple, like a bright side of crisp greens tossed with lime and olive oil. It’s ridiculously easy and keeps the meal from feeling too heavy.
If you want something warm on the side, skip plain white rice and make a batch of homemade Mexican rice—it’s so much more flavorful, and I have my super simple recipe for Mexican rice linked right here for you! A little bowl of cilantro-lime rice next to the burrito is just heavenly. Honestly, keep the sides simple, let that steak shine, and you’ve got a winner!
Storage and Reheating Instructions for Leftover Ribeye Steak Burrito
You know what’s great? Having leftovers of this fantastic Ribeye Steak Burrito for lunch the next day! But we have rules here—we don’t want soggy wrappers or tough steak when we reheat them. If you’re planning ahead, which I highly recommend, place your fully assembled burritos on a piece of aluminum foil.
Wrapping them tightly in foil is the secret weapon here. Foil traps enough moisture so the tortilla doesn’t dry out, but it doesn’t steam them to mush like plastic wrap would. I keep them in the fridge for up to two days. Anything longer and the rice texture just starts to suffer, even in the best wrapping.
Now, reheating is where most people mess up! Please, for the love of good steak, do not toss these in the microwave unless you absolutely have to. The microwave makes the tortilla rubbery and the steak chewy. If you have time, pull the foil off, place the burrito on a baking sheet, and heat it up in a 350°F oven for about 15 minutes. That gently warms everything through.
My absolute favorite way, though, is the dry skillet method. Heat up a clean skillet over medium heat—no oil needed! Place the foiled burrito in there for about 5 minutes, flip it once, and let it heat for another 5 minutes. The skillet crisps up the exterior of the tortilla perfectly while warming the insides without drying out that beautiful ribeye.
Frequently Asked Questions About Making a Ribeye Steak Burrito
We’ve covered the main steps for this amazing steak recipe, but I know you might have a few little lingering questions before you dive in. It happens to every cook! Dealing with a hearty meal like this Ribeye Steak Burrito means we want to make sure every bite is perfect. Don’t worry about asking—I’ve heard them all!
Can I use a different cut of beef instead of ribeye for this Ribeye Steak Burrito?
Absolutely! Ribeye is my favorite because of that glorious marbling, but if you are looking for an alternative cut of beef, skirt steak or flank steak are fantastic options for making a steak burrito. They have tons of beefy flavor! Just a quick heads-up: since these cuts are leaner than ribeye, they cook much faster. You’ll probably only need 2-3 minutes per side on that medium-high heat to keep them from getting tough. Make sure to slice them thinly against the grain, though, or they will chew like leather!
How do I stop my Ribeye Steak Burrito from getting soggy?
Soggy is the enemy of a great burrito, I agree! The biggest solution here is managing moisture content. If your black beans or rice seem really wet, let them drain for a few minutes before tossing them onto the tortilla. More importantly, if you are loading up on wet toppings like salsa, guacamole, or sour cream, don’t just dump them right on top of everything else.
I like to create a little barrier—put down the steak and cheese first, then put the salsa or sour cream right next to the meat, or even let people add those wet things themselves right before eating! Keeps the tortilla dry where it needs to be firm. If you are looking for more ideas for easy dinner recipes, I’ve got a whole section dedicated to them!
When you’re ready to tackle something new, check out other easy dinner recipes on my site!
Nutritional Snapshot of the Ribeye Steak Burrito
I know some of you are tracking macros, and I always like to give you a ballpark idea of what you’re diving into with this amazing Ribeye Steak Burrito! Based on the standard ingredients, we’re looking at an estimated 550 calories per serving.
That’s a serious meal packed with fuel! You’re getting about 35 grams of protein from that gorgeous steak and the beans, around 25 grams of fat (that’s where the flavor is in that ribeye!), and about 50 grams of carbs to keep you full. Now, listen—these numbers are just rough estimates based on standard portions, so they might shift a little depending on how much cheese or guacamole you personally sneak in there!
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Ribeye Steak Burrito
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A recipe for making a flavorful burrito filled with grilled ribeye steak, rice, beans, and your preferred toppings.
Ingredients
- 1 lb ribeye steak, trimmed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1 cup cooked white rice
- 1 cup cooked black beans
- 1/2 cup shredded cheese (Monterey Jack or Cheddar)
- Optional toppings: salsa, sour cream, guacamole, chopped onion, cilantro
Instructions
- Season the ribeye steak with chili powder, cumin, salt, and pepper.
- Heat olive oil in a skillet or grill pan over medium-high heat.
- Cook the steak for 3-5 minutes per side for medium-rare, adjusting time for desired doneness.
- Remove the steak from the heat and let it rest for 5 minutes before slicing thinly against the grain.
- Warm the flour tortillas according to package directions.
- Lay a tortilla flat. Layer rice, black beans, sliced steak, and cheese down the center.
- Add your chosen optional toppings.
- Fold in the sides of the tortilla, then roll tightly from the bottom up to form a burrito.
- Repeat with remaining ingredients.
Notes
- For softer tortillas, warm them briefly in a dry skillet or microwave.
- You can marinate the steak for 30 minutes before cooking for deeper flavor.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Grilling/Pan-Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 550
- Sugar: 3
- Sodium: 550
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 7
- Protein: 35
- Cholesterol: 90
Keywords: ribeye steak, burrito, steak recipe, Mexican food, easy dinner