Steak Burritos. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Raised by a hardworking, independent farmer & delivered to your door. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family.

Top with onion, chiles and vinegar. Here's a burrito inspired by San Francisco's super burritos that come packed with meat, beans, rice, cheese, guacamole and salsa. We've kept this home-style version a bit simpler to make and a whole lot healthier with brown rice, whole-wheat tortillas and a more reasonable serving size. You can have Steak Burritos using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Steak Burritos

1. You need 1 packages of Eye of Round Steak.
2. It's 1 of onion.
3. Prepare 1 of gold bell pepper.
4. It's 1 packages of mushrooms.
5. You need 1 envelope of quesadilla seasoning.
6. Prepare 1 packages of tortillas.
7. It's 1 cup of Jalepeno Slices.
8. Prepare 1 packages of shredded mexican cheese.
9. It's 1 cup of Topatios Hot Sauce.
10. You need 1 cup of taco sauce.

We recommend wrapping it in foil--the traditional way to serve it--so you can pick the burrito up and eat it. Prepare a grill for medium-high heat. Season the steak with salt and pepper. Sprinkle steak with salt and pepper.

Steak Burritos instructions

1. heat skillet and when hot cook the ye of round steaks.
2. while the steaks are cooking slice all vegetables.
3. once steak is done. remove to cool, add sliced vegetables to sautee, then when cool slice the steaks.
4. when vegetables are sauteed add steaks and heat while stirring in the quesadilla seasoning.
5. once thoroughly combined remove from heat.
6. heat tortillas in a damp paper towl in microwave on high heat for approx. 20 seconds per tortilla.
7. once heated make a bed of cheese in bottom of tortilla, layer the steak blend above cheese, spoon taco sauce above this, add any other fillings you prefer, fold like a burrito then flip it over.
8. while flipped coat top with Topatios Hot Sauce, then add sliced jalepenos also..
9. Serve and enjoy.

Arrange the rice in lines on each wrap, leaving space at the bottom to fold up and enclose the fillings later. Divide the black beans, feta, steak strips and avocado, if using, between the wraps. Arrange all the remaining fillings and coriander leaves on top. Combine salsa and water in a small saucepan; bring to a boil. Stir in beans, return to a simmer and cook, uncovered, stirring.