Cheesesteak Burrito Meal Prep

Print Recipe Pin Recipe

No ratings yet

Prep Time: 10

Cook Time: 20

Total Time: 30

Calories: 512kcal

Servings: Burritos

Metric - Imperial

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.

Chef's Tips

Freeze the steak just until firm, not solid — 20–30 minutes is usually enough; going longer makes it harder to get clean, even slices.

Sear the steak in batches without crowding the pan, as written — overcrowding drops the pan's temperature and steams the meat instead of browning it.

Toast the wraps seam-side down first if using a dry pan — it helps seal the fold before you flip and crisp the rest, so they're less likely to come apart.

Storage & Reheating

Refrigerate for up to 4 days: wrap each burrito individually in parchment paper or foil, then place in an airtight container or resealable bag.

Freeze for up to 3 months: cool completely, wrap in plastic wrap then foil, and store in a freezer-safe bag with as much air removed as possible.

To reheat from the fridge, microwave unwrapped for 1–2 minutes, or keep the foil on and oven-bake at 175°C (350°F) for 10–12 minutes. From frozen, microwave-defrost on low for 1–2 minutes, then heat on high for 2–3 minutes, or oven-bake in the foil at 190°C (375°F) for 20–25 minutes.

Serving 1BurritoCalories 512kcalCarbohydrates 23gProtein 47gFat 22gSodium 393mgFiber 11gSugar 4g