California Burrito
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Big. Messy. Absolutely unapologetic. The California Burrito features warm flour tortillas stuffed to the breaking point with juicy, seared steak, hot crispy fries, melty cheddar, cool guacamole, and creamy sour cream. Every bite is rich, salty, creamy, and crunchy all at once… the kind of handheld meal that requires two hands, a stack of napkins, and zero shame. This California burrito recipe is indulgent, satisfying, and wildly comforting in that “why is this so good” kind of way.
Table of Contents
WHY YOU’LL LOVE CALIFORNIA BURRITOS
- Steak and fries in one cheesy bite… enough said
- Big flavors with minimal prep
- Feels like restaurant food at home
- Customizable and crowd-pleasing
- Fast enough for weeknights, indulgent enough for weekends
California Burrito
This is not a neat dinner. This is a lean-over-the-plate, don’t-wear-white situation.
And honestly? That’s most of the appeal.
Hot seasoned steak hits the extra crispy fries. The cheddar cheese melts into everything. The guac and sour cream cool it all down just enough.
You don’t need fancy sauces, and you don’t need extra toppings. This combo has been right for a long time.
Make your California burritos nice and big… bigger than the state. Roll them tight so every bite is stuffed to the max. And don’t overthink it!
INGREDIENT NOTES
- Flank Steak: Lean, beefy, and perfectly tender when sliced against the grain.
- Spices: Garlic powder, chili powder, cumin, salt, and pepper. If you’ve been around here for a while, these should already be in your pantry.
- Frozen French Fries: Crisp them well, because texture matters here! I typically use my air fryer.
- Cheddar Cheese: Melts fast and plays well with steak and fries. Go mellow with Mild cheddar or bold with Extra Sharp.
- Flour Tortillas: Bigger is better. Small tortillas won’t survive this Mexican California burrito recipe.
- Guacamole: The creamy contrast is non-negotiable. Grab your favorite from the store to save time, or whip up a quick batch at home.
VARIATIONS
Chicken: Use grilled or pan-seared chicken instead of steak. For extra crunch, try tenders!
Steak Swap: Skirt steak is just as good and even beefier.
Cheese-Heavy: Add Monterey Jack or queso to the mix.
Spicy: Stuff burritos with hot sauce or pickled jalapeños.
Carne Asada Style: Add a squeeze of lime juice to the steak after slicing.
Vegetarian Version: Replace steak with pinto or black beans.
California Burrito Bowl: Skip the tortilla and layer everything over rice in a bowl.
SERVING SUGGESTIONS
- Dig in immediately while the fries are still hot.
- Serve with chips and salsa on the side.
- Pair California burritos with red rice or Mexican street corn salad.
- Great with ice-cold soda or beer.
- Have extra napkins handy… seriously.
CALIFORNIA BURRITO RECIPE FAQ
Not if they’re cooked extra crisp to start… and if the burritos are eaten right away. Restaurant-style fries will also hold up better than thicker cuts like potato wedges or steak fries.
You can cook the steak (and shred the cheese) the day before, but it’s best to assemble just before serving. Make sure to warm the meat back up while you cook the fries.
I use 12-inch or larger for this California burrito recipe. Anything smaller, and it will only end up tearing when you try to roll everything up.
Absolutely. Monitor the temperature closely and let it rest for a few minutes before slicing against the grain.
This Mexican California burrito recipe works because of contrast and timing.
Hot steak and fries melt the cheese instantly, which helps everything bind together. Cooling elements, like guacamole and sour cream, keep the burrito from feeling greasy or heavy.
Slicing the steak thinly against the grain shortens the muscle fibers, making each bite tender instead of chewy.
And the fries? They act like a starch and a crunch element. That’s why this burrito feels indulgent but still balanced.
Trust me, it’s chaotic in the absolute best way.
DONNA’S PRO TIPS
- Pat the flank steak dry before seasoning for better browning.
- Cook fries extra crisp. They’ll soften a bit before serving.
- Slice steak against the grain… always! It’s the key to tender bites.
- Warm tortillas so they don’t crack when rolling.
- Assemble while everything is hot to help melt the cheese.
- Wrap each California burrito tightly and rest for 1 minute before cutting in half.
TOOLS NEEDED
- Large Skillet: For a hard and fast steak sear.
- Tongs: Make it easier to flip and handle the flank steak.
- Sharp Knife + Cutting Board: Clean, even slices matter here.
- Foil or
- : Optional, but helpful for wrapping.
- Microwave or Skillet: For warming the tortillas.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Steak + fries = instant win
- Crisp fries matter
- Thin-sliced steak stays tender
- Hot fillings melt the cheese
- Cool toppings balance richness
- Eat immediately for best texture
- Big, messy, completely satisfying
California Burritos
Ingredients
- 1 1/2 pounds flank steak
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
- 3 large flour tortillas, 12 inches or larger
- 2 cups frozen French fries, cooked until crispy
- 1 cup shredded cheddar cheese, about 4 ounces
- 1 cup guacamole
- 1/2 cup sour cream
- Fresh cilantro leaves, for garnish
Instructions
- SEASON STEAK: In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon fresh ground black pepper, ½ teaspoon garlic powder, ½ teaspoon chili powder, and ½ teaspoon cumin. Pat the seasoning evenly onto both sides of the flank steak.
- SEAR: Heat 1 tablespoon extra virgin olive oil in a large skillet over high heat. Add the flank steak and cook for 3 to 4 minutes per side, until well browned and cooked to your desired doneness.
- REST AND SLICE: Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain, then cut into bite-sized pieces.
- WARM TORTILLAS: Warm the flour tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.
- ASSEMBLE: Divide the steak evenly among the tortillas. Top each with French fries, shredded cheddar cheese, guacamole, and sour cream.
- ROLL: Fold in the sides of each tortilla, then roll tightly into burritos.
- SERVE: Serve immediately, garnished with fresh cilantro.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
