The first time I came across the Steak and Cheese Dirty Fry Burrito, it felt like I’d stumbled upon a hidden gem, much like my grandma did at that little food truck tucked away on a winding road. She’d rave about how crinkle-cut fries, of all things, could transform a burrito into something truly magical. Every bite was a reminder of her adventurous spirit and her knack for discovering new flavors wherever she went.
I remember visiting her one summer, and she recreated her food truck find right in her kitchen. She was a wizard at multitasking, somehow crisping fries while searing steak to perfection. The kitchen was filled with the warm aroma of Montreal seasoning and caramelized onions, making it nearly impossible to wait until everything was wrapped up in those golden-griddled tortillas.
These burritos became a family favorite, especially on those busy weeknights when time was tight but taste was non-negotiable. The kids loved the messy delight of dirty fries nestled alongside juicy steak and melty queso. It’s these simple, joyful memories that make this dish more than just a meal; it’s a family tradition, an ode to grandma’s adventurous palate, and a testament to the comfort of home-cooked magic. If you love this, you might also enjoy our Tex-Mex Chicken Enchiladas or Loaded Nacho Fries.
How To Make It (Mix & Ingredients)
Creating these Steak and Cheese Dirty Fry Burritos is like putting together a delicious puzzle. Start with the fries. Bake or air-fry your crinkle cut fries until they’re golden and crispy. Toss them right away with a sprinkle of garlic powder, paprika, and a dash of salt. This quick seasoning trick gives them a flavorful kick that complements the other ingredients beautifully. Set them aside and try not to snack too much!
Next, let’s tackle the ribeye steak. Heat a drizzle of olive oil in your trusty cast iron skillet. Sear the diced steak with Montreal Steak Seasoning for just 2 to 3 minutes on each side until they’re nicely browned. Be generous with the seasoning; it’s what gives each bite that bold, savory essence. As you finish, transfer the steak to a plate and let it rest a bit—it deserves a breather as much as you do!
In the same skillet, toss in the sliced onions and bell pepper. Sauté them for about 4 to 5 minutes until they’re soft and caramelized. This step not only adds a sweet depth to your burritos but also makes your kitchen smell like a Tex-Mex paradise. While those veggies work their magic, warm up your white queso and refried beans on the stovetop until they’re smooth and ready to be wrapped into burrito glory. Keep everything within easy reach for assembly, and you’re on your way to a flavor explosion!
Make-Ahead & Storage
Planning ahead with these steak and cheese dirty fry burritos is a breeze, making your weeknight dinners even easier. To prepare in advance, you can cook the steak, fries, and veggies up to 2 days before assembling your burritos. Simply store each component in separate airtight containers in the refrigerator. When you’re ready to indulge, warm them up quickly in the microwave or on the stovetop. This prep-ahead approach saves time and minimizes cleanup—ideal for busy families!
For storage, once your burritos are assembled and griddled to golden perfection, wrap each one tightly in foil. These wrapped beauties can be kept in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15 minutes, or until warmed through. This method keeps the tortilla crispy and the filling deliciously gooey.
If you’re thinking about freezing, wrap the burritos in foil and place them in a zip-top bag to prevent freezer burn. They can be frozen for up to 3 months. When it’s burrito time, thaw them overnight in the fridge and reheat as mentioned above. Now you’re never too far from a flavor-packed steak and cheese dirty fry burrito—perfect for when life gets a little chaotic!
Also Read: Philly Steak Cheese Fries: A Bold Flavor Adventure
Best Ingredients & Party Variations
When it comes to crafting the perfect steak and cheese dirty fry burrito, quality ingredients make all the difference. For your steak, opt for a well-marbled ribeye; it’s tender and flavorful, which means your burrito will be too. The Montreal Steak Seasoning adds a robust kick that complements the creamy white queso. If you can’t find ribeye, flank steak is a great alternative that’s often more budget-friendly. Just remember to slice it thinly against the grain for tenderness.
The crinkle cut fries are the unsung hero here. Their crispy texture adds a delightful contrast to the silky queso and juicy steak. If you’re feeling adventurous, try sweet potato fries for a subtle sweetness that pairs wonderfully with the spicy Tapatio hot sauce. And don’t underestimate the power of fresh ingredients like cilantro-lime rice—it’s the zesty base that ties all the flavors together. Warm, soft tortillas are essential for wrapping everything into a handheld feast.
For party variations, consider a burrito bar setup. Let guests customize their own creations with add-ons like black beans, sliced avocados, or pickled jalapeños. You can even offer a choice of sauces, from mild enchilada to fiery chipotle. This not only makes for a fun, interactive meal but also caters to different spice levels and dietary preferences. Perfect for game night or a casual get-together! If you’re looking for more crowd-pleasers, check out my Tex-Mex taco bar ideas for inspiration.
FAQ’s About steak and cheese dirty fry burrito
What ingredients go into a steak and cheese dirty fry burrito?
A steak and cheese dirty fry burrito is a delightful combination of juicy ribeye steak, crispy crinkle cut fries, and gooey white queso. We also add sautéed onions, bell peppers, cilantro-lime rice, and refried beans for extra flavor. The burrito is wrapped in a large flour tortilla and finished with a splash of red enchilada sauce and Tapatio hot sauce. Fresh cilantro makes a perfect garnish to tie it all together. It’s a hearty meal that satisfies every craving!
What happens when you deep fry a burrito?
When you deep fry a burrito, it transforms into a chimichanga! This process creates a crispy, golden shell around the flavorful filling. While our recipe focuses on griddling for a lighter approach, deep-frying offers a crunchier texture. It’s a fun twist if you’re looking to indulge a bit more. Just remember to dry the burrito well before frying to avoid oil splatters.
Is it okay to put fries in a burrito?
Absolutely, putting fries in a burrito is not only okay but deliciously encouraged! The crispy fries add a satisfying crunch and pair wonderfully with the creamy queso and tender steak. It’s a playful take on traditional burritos and brings a unique texture contrast. Many people find this combination surprisingly delightful, and it’s a nod to the fusion of flavors and textures in modern Tex-Mex cuisine.
Are steak and cheese dirty fry burritos unhealthy?
Like many comfort foods, steak and cheese dirty fry burritos are indulgent but can be part of a balanced diet when enjoyed in moderation. They pack a lot of flavors and nutrition with protein from the steak and beans, and veggies like onions and bell peppers. You can lighten them up by using whole wheat tortillas, reducing the cheese, or baking the fries instead of frying. It’s all about finding the balance that works for you and your lifestyle!
Conclusion
Creating a steak and cheese dirty fry burrito is more than just making a meal—it’s crafting an experience that brings family and friends together. Picture yourself surrounded by loved ones, everyone eagerly biting into that perfect blend of savory steak, gooey cheese, and crispy fries wrapped in a warm tortilla. It’s these moments of joy and shared laughter that make cooking at home so special.
Even if you’re new to the kitchen, this recipe is your ticket to a flavor explosion that’s both easy and rewarding. Don’t be surprised if your kitchen becomes the go-to spot for family gatherings or casual get-togethers with friends once you whip up this tasty treat!
I encourage you to dive in and try making your own steak and cheese dirty fry burrito. For more delicious recipes and kitchen inspiration, follow us on social media. Let’s keep cooking up memories together!
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Steak and Cheese Dirty Fry Burrito: A Flavor Explosion
- Total Time: 40
- Yield: 6 burritos 1x
Description
These Steak & Cheese Dirty Fry Burritos combine crispy crinkle cut fries, Montreal-seasoned ribeye steak, and melty white queso into a golden-griddled handheld feast that’s ready in 30 minutes.
Ingredients
1 lb ribeye steak, diced
2 tbsp olive oil
2 tbsp Montreal Steak Seasoning
1 large onion, sliced
1 bell pepper, sliced
4 cups frozen crinkle cut fries
1 tsp garlic powder
½ tsp paprika
Salt to taste
6 large flour tortillas
2 cups white queso
1½ cups cilantro-lime rice
1 cup refried beans
¼ cup red enchilada sauce
Tapatio hot sauce to taste
Fresh cilantro for garnish
Instructions
1. Bake or air-fry crinkle cut fries until golden and crispy. Toss with garlic powder, paprika, and salt while hot. Set aside.
2. Heat olive oil in a skillet. Season diced ribeye with Montreal seasoning. Sear 2-3 minutes per side until browned. Set aside.
3. In the same skillet, cook onions and bell pepper for 4-5 minutes until soft and caramelized.
4. In a saucepan, warm queso and refried beans separately until smooth and warm.
5. Microwave tortillas for 30 seconds or toast on a dry skillet until pliable.
6. On each tortilla, spread queso, beans, rice, steak, sautéed veggies, fries, enchilada sauce, and hot sauce. Layer carefully.
7. Roll burritos tightly. Place seam-side down on hot skillet and crisp for 2-3 minutes per side until golden.
8. Slice burritos and garnish with fresh cilantro. Serve hot with extra queso or salsa on the side.
Notes
Substitute with skirt or flank steak if desired.
Sweet potato fries or hash browns can replace crinkle fries.
Prep ahead: steak, veggies, and beans last up to 2 days refrigerated.
Wrap and freeze burritos for future meals. Reheat at 375°F for 18 minutes.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Griddle
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 610 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg