Difficulty Medium
Cook Time 25 min
Heat Medium 🌶🌶
A loaded steak burrito packed with peppered beef, crispy bacon, and sautéed veggies, all tied together with tangy creamy horseradish sauce. Served with a side of garlic parmesan fries for the ultimate hearty meal.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 large flour tortillas (12-inch) 12 oz peppered steak slices (thinly sliced sirloin or ribeye) 6 strips bacon 1/2 cup shredded parmesan cheese 1/4 cup creamy horseradish sauce 8 oz mushrooms, sliced 1 medium yellow onion, sliced 2 jalapeños, sliced 4 cloves garlic, minced 1/4 cup pickled red onions 1 medium tomato, diced 1/2 cucumber, diced 2 tablespoons fresh parsley, chopped 2 cups frozen garlic parmesan fries 2 tablespoons olive oil Salt and pepper to taste Directions 1 Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove, drain on paper towels, and chop into pieces. Cook garlic parmesan fries according to package directions. 2 In the same skillet with bacon fat, heat 1 tablespoon olive oil over medium-high heat. Season steak slices with salt and pepper, then cook 3-4 minutes until browned. Remove and set aside. 3 Add remaining olive oil to skillet and sauté mushrooms, onions, jalapeños, and garlic over medium heat for 6-8 minutes until softened and lightly caramelized. Season with salt and pepper. 4 Warm tortillas in a dry skillet or microwave for 20 seconds. Spread 2 tablespoons horseradish sauce down the center of each tortilla. 5 Layer steak slices, bacon, sautéed vegetables, parmesan cheese, pickled red onions, tomato, cucumber, and parsley on each tortilla. 6 Fold in the sides of the tortilla, then roll tightly from bottom to top to form a burrito. Optionally, toast the wrapped burrito seam-side down in the skillet for 2 minutes to seal. 7 Slice each burrito in half and serve immediately with garlic parmesan fries on the side.
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