Cheesesteak Burrito Meal Prep
Seared steak, sautéed peppers and onion, and melted mozzarella, wrapped up tight and toasted until crisp. A proper cheesesteak, built for grabbing on the way out the door.
Freeze the steak for 20-30 minutes before slicing, just until firm, not solid, it makes getting clean, even slices much easier. Sear it in batches too, overcrowding the pan drops the temperature and steams the meat instead of browning it.
These keep in the fridge for 4 days or the freezer for 3 months, wrapped individually so they’re ready to grab one at a time. Reheat straight from the fridge or frozen, in the microwave or oven, whichever’s faster.
Cheesesteak Burrito Meal Prep
BEEF · DINNER · MEDIUM
A proper cheesesteak, wrapped for the week
Searing the steak in batches, not all at once, gets it properly browned instead of steamed. That's the difference between a cheesesteak that tastes like one and one that doesn't.
A short 20-30 minute stint in the freezer firms the steak up just enough for clean, even slices, no wrestling with a wobbly piece of raw meat on the cutting board.
Toasting the wraps seam-side down first seals the fold before you flip and crisp the rest, so they hold together properly instead of falling apart halfway through.
Cheesesteak Burrito Meal Prep
Ingredients
Steak & Seasoning
- 5 ml Spray Oil
- 800 g Beef Steak (Skirt, Flank, Ribeye, Sirloin) Sliced
- 6 g Onion Powder
- 6 g Garlic Powder
- 6 g Smoked Paprika
- 0.1 g Chilli Powder
- 22.5 ml Worcestershire Sauce
- Salt & Ground White Pepper To Taste
Vegetables & Filling
- 5 ml Spray Oil
- 1 Brown (Yellow) Onion Diced
- 2 Red Bell Pepper (Capsicum) Diced
- 200 g Low-Fat Mozzarella Cheese Grated
- 5 Tortillas or Wraps
- Sriracha Mayonnaise
- Salt & Ground White Pepper To Taste
Method
- Place the steak in the freezer for 20–30 minutes to firm up, then thinly slice. Place the sliced steak and dry seasoning in a bowl and mix to combine.
- In a pan over high heat, add a light coat of spray oil and the steak. Sear for 2 minutes, or until golden. Remove and repeat in batches to avoid overcrowding the pan and stewing the meat.
- In the same pan over medium-high heat, add a touch more spray oil, the onion, bell pepper, and a pinch of salt and pepper. Sauté for 5–6 minutes, mixing regularly.
- Add the seared steak, any resting juices, and the Worcestershire sauce. Mix to combine and adjust the seasoning. Add half of the mozzarella and mix until melted. Remove from the heat.
- Slightly warm the tortillas to make them easier to fold. Add the remaining mozzarella to each tortilla, 20g (0.7oz) each. Top with ⅕ of the cheesesteak mix and drizzle with sriracha sauce (or sriracha mayonnaise, or any sauce of choice — confirm which you used). Wrap and fold tightly.
- Toast in a dry pan over medium heat, or place on a baking tray, lightly spray with oil, and bake at 200°C (390°F) for 8–10 minutes, until golden and crispy. To air fry, lightly spray the wraps and cook at 200°C (390°F) for 5–6 minutes, until golden and crispy, in batches.
Why freeze the steak before slicing it?⌄
A brief 20-30 minutes in the freezer firms the steak up just enough to get clean, even slices. Go longer than that and it gets harder to slice, not easier.
What's the best cut of steak to use here?⌄
Skirt or flank are the classic cheesesteak choices, but ribeye or sirloin both work well too if that's what you've got. Just slice thin against the grain either way.
Can I toast these in a dry pan instead of the oven or air fryer?⌄
Yes, toast seam-side down first over medium heat to seal the fold, then flip to crisp the rest. It works just as well as the oven or air fryer.
Can I make these ahead and grab one for lunch?⌄
That's exactly what they're built for. Wrap each one individually, keep them in the fridge or freezer, and reheat one at a time whenever you need it.
