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Buc-ee’s Texas Cheesesteak Burrito Recipe

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 large burritos

Ingredients
  

  • Steak Filling
  • 1½ pounds ribeye steak or sirloin thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Vegetables
  • 1 large yellow onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • Cheese Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk warm
  • 1½ cups shredded provolone cheese
  • ½ cup shredded mozzarella cheese
  • Salt to taste
  • Pinch of black pepper
  • Burrito Assembly
  • 4 large burrito-size flour tortillas
  • Optional: sautéed mushrooms jalapeños, steak sauce

Instructions
 

  • Prepare the Steak
  • Place steak in the freezer for 30–40 minutes to firm up
  • Slice very thinly against the grain
  • Season with salt, pepper, garlic powder, onion powder, and smoked paprika
  • Cook Steak and Vegetables
  • Heat olive oil and butter in a large skillet over medium-high heat
  • Add steak in a single layer and sear 2–3 minutes per side
  • Remove steak and set aside
  • In the same skillet, add onions and bell peppers
  • Cook 6–8 minutes until softened and lightly caramelized
  • Make the Cheese Sauce
  • Melt butter in a saucepan over medium heat
  • Whisk in flour and cook 1 minute
  • Slowly whisk in warm milk until smooth
  • Simmer until slightly thickened
  • Reduce heat and stir in provolone and mozzarella until melted
  • Season lightly with salt and pepper
  • Combine Filling
  • Return steak to skillet with vegetables
  • Stir gently to combine
  • Remove from heat
  • Assemble Burritos
  • Warm tortillas in a dry skillet or microwave
  • Place steak mixture down the center of each tortilla
  • Spoon cheese sauce generously over filling
  • Fold sides inward and roll tightly into burritos
  • Optional Finish
  • Place burritos seam-side down in a hot skillet
  • Toast lightly until golden on both sides

Notes

Ribeye gives the richest flavor, but sirloin works well if sliced thin
Slice steak against the grain to avoid chewiness
Do not overfill burritos or tortillas may tear
Homemade cheese sauce is key for authentic Buc-ee’s texture
Let burritos rest 1–2 minutes before slicing