Ribeye Steak Wet Burritos Recipe
These Ribeye Steak Wet Burritos have thin sliced seasoned steak wrapped in a large tortilla smothered with creamy red sauce and melted cheese. Top with your favorites such as guacamole, pico de Gallo, sour cream, lettuce, onion, and tomatoes. This recipe is super easy, has just 10 ingredients, and is ready in about 40 minutes.
Ingredients
- 1 pound ribeye steak
- 1 teaspoon jarred minced garlic
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup heavy cream
- 10- ounce red enchilada sauce (mild or spicy)
- 2 flour burrito tortillas (about 12 inches)
- 2 cups shredded Monterey Jack cheese
- Any additional desired toppings like shredded lettuce, chopped tomatoes, and sour cream.
Instructions
- Preheat the oven to 400 degrees F.
- Cut the ribeye into thin slices.
- In a skillet over medium-high heat, add the steak and season with the garlic, cumin, salt, and pepper. Cook and stir for about 3 minutes. Remove from heat and set aside.
- In a saucepan, combine the heavy cream and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off the heat and keep warm.
- Divide the beef mixture into 2 portions in the pan.
- Place each burrito-sized tortilla on a plate and place 1/2 of the steak mixture onto the center of each.
- Top each with a little cheese.
- Roll into a burrito shape (leave the ends open or tuck them in).
- Spray two oven-safe plates or into one 8x8 inch baking dish with non-stick spray. Place seam side down on the dish.
- Pour the sauce equally over the tops of the burritos.
- Top with the remaining cheese, divided evenly.
- Bake in the preheated oven for 15-20 minutes until the burritos are heated through and the cheese is melted.
- Top with more lettuce, tomato, sour cream, or your choice of toppings.
Notes
- You can use ground beef, or diced chicken instead of Ribeye steak. Cook them until browned and cooked through.
- Store leftover wet burritos in an airtight container in the fridge for 4-5 days.
- You can freeze these burritos and reheat them in the microwave or oven.
Nutrition
Serving: 1Calories: 1367kcalCarbohydrates: 47gProtein: 82gFat: 95gSaturated Fat: 53gPolyunsaturated Fat: 5gMonounsaturated Fat: 32gCholesterol: 313mgSodium: 2640mgPotassium: 904mgFiber: 5gSugar: 14gVitamin A: 3060IUVitamin C: 4mgCalcium: 928mgIron: 8mg
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