Cheesesteak Burritos
These cheesesteak burritos combine seared skirt steak with roasted peppers, onions, and a creamy cottage-cheese sauce, delivering high protein and freezer-friendly convenience for meal prep.
-0:00
These cheesesteak burritos combine seared skirt steak with roasted peppers, onions, and a creamy cottage-cheese sauce, delivering high protein and freezer-friendly convenience for meal prep.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 400°F (200°C). On a large baking sheet, combine the diced red bell peppers, poblanos, jalapeños, and onion. Add the minced garlic and a pinch of salt, then toss to combine.
Spread the vegetables in an even layer and bake for 40 minutes until roasted and tender.
While the vegetables roast, season the skirt steak generously on both sides with salt and black pepper.
Sear the steak on a grill or in a very hot pan for 1.5 to 2 minutes per side, until a good crust forms and the inside is cooked to a perfect medium-rare.
Let the steak rest for a few minutes, then dice it into small, bite-sized pieces.
In a large bowl, combine the diced steak and the roasted vegetables.
Add the blended cottage cheese, shredded low-fat mozzarella, grated Parmesan, garlic powder, black pepper, and chili powder to the bowl. Mix everything together until well combined.
Lay a tortilla flat and add about 160g (or 2 large spoonfuls) of the cheesesteak filling to the center.
Fold in the sides of the tortilla, then roll it up tightly. Repeat with the remaining filling and tortillas to make 10 burritos.
Arrange the burritos seam-side down on a baking sheet. Optionally, sprinkle the tops with a garlic and herb seasoning.
Bake at 400°F (200°C) for 8-10 minutes, until the tortillas are golden and slightly crispy.
Serve immediately, or let cool completely before freezing for meal prep.
Wrap individually and refrigerate up to 4 days, or freeze up to 3 months. Reheat from frozen at 350°F for 25–30 minutes covered, or microwave 2–3 minutes per burrito.
Yes, they freeze well. Wrap individually in foil or plastic wrap, then store in an airtight container for up to 3 months. Reheat in the oven or microwave.
Skirt steak is ideal because it's tender when seared quickly over high heat and shreds easily. Flank steak is a good substitute.
Yes. Use additional red bell peppers or substitute with green bell peppers for less heat.
Sear 2–3 minutes per side for medium-rare. The internal temperature should reach 135°F (57°C) for medium.
Blended cottage cheese provides high protein and a creamy texture while keeping calories and fat lower than cream cheese.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Classic Meatloaf with Mashed Potatoes and Fried Cabbage
80 min
Honey Chipotle Chicken Wrap
35 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
