I absolutely love how this Cheesy Steak & Cilantro Lime Rice Wraps Recipe comes together so quickly yet feels like a total treat. It’s one of those meals that’s perfect for busy weeknights when you want something hearty and flavorful but without a ton of fuss. The combination of juicy, well-seasoned steak paired with zesty cilantro lime rice and melted queso just hits every crave-worthy note.
When I first tried this recipe, I was amazed at how the fresh fajita-sized tortillas wrapped everything up so neatly, making it super easy to eat without any mess. You’ll find that this recipe is not only delicious but flexible enough to tweak with whatever toppings or extras you have on hand. Trust me, it’s worth adding to your regular dinner rotation ASAP!
Why You’ll Love This Recipe
- Super Quick & Easy: From start to finish, this recipe takes about 30 minutes, perfect for busy days.
- Bold, Balanced Flavors: The zing of cilantro lime rice paired with savory steak and creamy queso is a flavor combo you’ll crave.
- Customizable Wraps: You can easily personalize fillings or add your favorite salsa and garnishes.
- Family-Friendly: Everyone from kids to adults enjoys these wraps thanks to their approachable and tasty profile.
Ingredients You’ll Need
Each ingredient plays a key role in building those vibrant layers of flavor and textures. I always recommend grabbing the freshest steak you can find for tenderness and that cilantro lime rice packs in bright, zesty tones that lift the whole dish.
- NY Strip Steak: Look for well-marbled meat for juicy, flavorful strips that cook up tender.
- Avocado Oil: A neutral oil that handles high heat well without burning, perfect for the griddle.
- Salt & Pepper: Essential to season the steak and bring out its natural flavors.
- Cumin & Dried Cilantro: Adds an earthy, herbaceous undertone that complements the lime rice beautifully.
- Chili Powder & Cayenne: These spices bring warmth and a subtle kick, balancing the creaminess of the queso.
- Ben’s Original Ready Rice Cilantro Lime: This pre-packaged rice saves you time while delivering vibrant cilantro lime flavor.
- Water: Helps soften and heat the rice perfectly on the griddle.
- Pancho’s Queso: Melty, creamy cheese sauce that ties everything together with richness.
- Pico de Gallo: Adds freshness and brightness; homemade or store-bought both work great.
- Fajita Size Flour Tortillas: Large enough to hold all the fillings but still soft and warm for rolling.
- Fresh Cilantro: Garnishes and enhances the lime-cilantro flavor profile for that fresh finish.
Variations
I love customizing this Cheesy Steak & Cilantro Lime Rice Wraps Recipe depending on what I have on hand or who I’m cooking for. It’s so easy to switch up the protein, cheese, or add veggies for extra crunch and nutrition.
- Protein Swap: Sometimes I use chicken or even shrimp — both work wonderfully with the cilantro lime rice base.
- Dairy-Free Option: I’ve swapped Pancho’s queso for a cashew-based cheese sauce when cooking for friends with dairy sensitivities.
- Extra Veggies: Adding sautéed bell peppers and onions turns this into a fajita-style wrap that my family goes crazy for.
- Spice Level: If you like things hotter, a few dashes of hot sauce or more cayenne do the trick nicely.
How to Make Cheesy Steak & Cilantro Lime Rice Wraps Recipe
Step 1: Slice and Prep the Steak
Start by slicing your NY Strip Steak into thin, even strips — I find this lets the seasoning soak in better and helps it cook quickly and evenly. Keep the strips uniformly sized so everything finishes cooking at the same time. Toss the strips in a bowl with salt, pepper, cumin, dried cilantro, chili powder, and cayenne. This rub gives the steak that perfect balance of smoky, earthy, and spicy flavors that pair beautifully with the rice.
Step 2: Cook the Cilantro Lime Rice on the Griddle
Heat your griddle over medium heat and stir in a splash of avocado oil. Add the ready rice packets along with the water—this keeps the rice moist as it warms through. Stir gently as it heats until everything is tender and fluffy, usually about 5-7 minutes. This method crisps the rice just a little on the edges, which adds subtle texture that I adore.
Step 3: Sear the Steak Strips
Move the rice to one side of the griddle and add the seasoned steak strips to the other side. Let them sear without moving too much for several minutes so they get a nice crust—this locks in juices and intensifies the flavor. Flip once and cook until your desired doneness, usually about 3-4 minutes per side for medium-rare. Be careful not to crowd the pan or the steak will steam instead of sear.
Step 4: Combine and Top with Queso & Cilantro
Once the steak is done, mix the strips into the rice directly on the griddle for a bit so the flavors meld. Then generously dollop Pancho’s queso over the top and let it melt into the steak and rice. Finish with a sprinkle of fresh cilantro—this adds a bright herbaceous punch that really lifts the whole dish. If you want, stir gently to evenly distribute the melted queso.
Step 5: Warm Tortillas and Serve with Pico de Gallo
Finally, warm your flour tortillas on the griddle or in a microwave until soft and flexible. Spoon a hearty portion of the cheesy steak and cilantro lime rice onto each tortilla, add a scoop of pico de gallo for freshness, and fold it up snug. Serve immediately – the gooey cheese combined with the zesty rice and perfectly cooked steak is irresistible!
Pro Tips for Making Cheesy Steak & Cilantro Lime Rice Wraps Recipe
- Thin Slices Matter: Cutting the steak thin ensures quick cooking and maximum flavor absorption.
- Don’t Skip the Queso Melt: Letting the queso melt into the steak and rice adds creamy richness that’s a game changer.
- Griddle Magic: Using a griddle heats everything evenly and helps develop great texture on both rice and steak.
- Avoid Overcrowding: Cook steak in batches if needed to get that perfect sear—crowding causes steaming.
How to Serve Cheesy Steak & Cilantro Lime Rice Wraps Recipe
Garnishes
I’m a big fan of topping these wraps with extra fresh cilantro and a squeeze of lime juice—it brightens every bite. Sometimes I add sliced jalapeños or a drizzle of hot sauce for some heat. Pico de gallo is non-negotiable in my book; the juicy tomatoes and onions add the perfect fresh contrast to the warm, cheesy filling.
Side Dishes
These wraps pair beautifully with a simple side salad dressed in lime vinaigrette or even crispy tortilla chips with guacamole. When I’m feeling indulgent, a side of refried beans or Mexican street corn complements the wraps perfectly and adds some variety.
Creative Ways to Present
For a fun twist at gatherings, I like to serve these as a build-your-own wrap station with all the toppings laid out buffet style—everyone loves customizing their own. Rolling the wraps tightly and slicing into pinwheels also makes a great appetizer option that’s easy to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
I usually store leftover steak, rice, and queso mixture separate from the tortillas in airtight containers in the fridge. This way, nothing gets soggy and everything reheats beautifully the next day. If you’ve already assembled the wraps, wrap them tightly in foil and eat within 24 hours for best texture.
Freezing
I’ve frozen the steak and rice mixture successfully by portioning it into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or microwave. Tortillas freeze less well, so I usually warm fresh ones at serving time.
Reheating
To reheat, I like warming the steak and rice mixture covered in a pan over medium-low heat with a splash of water to prevent drying out. Then I melt a little extra queso over the top before assembling fresh wraps. Warm tortillas separately in a dry skillet for a few seconds each side or microwave wrapped in a damp paper towel until soft.
FAQs
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Can I use other cuts of steak for this recipe?
Absolutely! While NY strip steak is ideal for its tenderness and flavor, sirloin, flank, or skirt steak also work well when sliced thinly. Just adjust cooking times slightly to avoid overcooking tougher cuts.
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Is there a vegetarian version of Cheesy Steak & Cilantro Lime Rice Wraps Recipe?
Yes! You can replace the steak with grilled or sautéed mushrooms, seasoned tofu, or even black beans for a satisfying vegetarian alternative that still pairs great with the cilantro lime rice and queso.
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What if I don’t have Pancho’s queso—what can I use instead?
If you can’t find Pancho’s queso, use any melty cheese sauce or shredded cheeses like Monterey Jack, cheddar, or a Mexican blend. You can melt cheese directly onto the steak and rice mix for a similar creamy effect.
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How do I prevent the tortillas from tearing when wrapping?
Warm your tortillas well before assembling; this makes them more pliable and less likely to break. You can warm them quickly on a dry skillet or wrap in a damp paper towel and microwave for 20-30 seconds.
Final Thoughts
This Cheesy Steak & Cilantro Lime Rice Wraps Recipe is one of my all-time favorites because it’s packed with bold flavors yet super approachable to make. Whether you’re feeding family or entertaining friends, it’s a crowd-pleaser that feels special without spending hours in the kitchen. I hope you’ll enjoy making it as much as I have—once you try it, I bet it’ll become a staple in your meal lineup too!
Print
Cheesy Steak & Cilantro Lime Rice Wraps Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Cheesy Steak & Rice recipe combines tender strips of seasoned NY Strip steak with flavorful cilantro lime rice, all topped with creamy queso and fresh cilantro. Perfectly cooked on a griddle and served with warm flour tortillas and pico de gallo, this dish is a quick, delicious meal with Tex-Mex flair.
Ingredients
Steak
- 1 lb NY Strip Steak
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp dried cilantro
- 2 tsp chili powder
- 1/4 tsp cayenne
Rice
- 3 packs Ben’s Original Ready Rice Cilantro Lime
- 1/2 cup water
Additional
- Pancho’s queso
- Pico de gallo
- Fajita size flour tortillas
- Fresh cilantro for garnish
Instructions
- Cut Steak: Slice the NY Strip steak into thin strips, ensuring even thickness for quick and uniform cooking. Set aside.
- Prepare Rice: Heat a griddle over medium heat and add the avocado oil. Add the rice packs along with 1/2 cup water to the griddle and cook, stirring occasionally, until the rice is heated through and tender, about 5-7 minutes.
- Cook Steak: Season the steak strips with salt, pepper, cumin, dried cilantro, chili powder, and cayenne pepper. Add the seasoned steak strips to the griddle and cook for about 5-7 minutes, stirring occasionally, until the steak is cooked through and slightly caramelized.
- Combine: Mix the cooked steak strips into the cooked rice on the griddle to combine flavors evenly. Remove from the heat and top the mixture with Pancho’s queso and fresh cilantro.
- Serve: Warm the fajita-sized flour tortillas on the griddle or in a skillet. Serve the cheesy steak and rice mixture inside the tortillas with a side of fresh pico de gallo.
Notes
- Use pre-cooked ready rice to reduce cooking time.
- Adjust the cayenne pepper amount to customize the spiciness to your preference.
- Warm tortillas slightly before serving for best texture and flavor.
- Pico de gallo can be substituted with salsa if preferred.
- Ensure steak strips are cut thin for even and quick cooking.
