Easiest Way to Make Tasty Steak Burritos

Without fail cooking ultimate Steak Burritos easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Steak Burritos with 10 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 9 stages of easy cooking Steak Burritos.

Ingredients all Steak Burritos

1. Needed 1 packages : Eye of Round Steak.

2. Prepare 1 : onion.

3. Prepare 1 : gold bell pepper.

4. Prepare 1 packages : mushrooms.

5. Needed 1 envelope : quesadilla seasoning.

6. Needed 1 packages : tortillas.

7. Needed 1 cup : Jalepeno Slices.

8. Needed 1 packages : shredded mexican cheese.

9. Prepare 1 cup : Topatios Hot Sauce.

10. Needed 1 cup : taco sauce.

If all ingredients Steak Burritos it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Steak Burritos

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.

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