Macro-Friendly Cheesesteak Burritos
Serves 10
Directions
- 1Start by roasting diced peppers, onions, and garlic.
- 2Season each side of the skirt steak with salt and pepper.
- 3Grill or sear the steak in a pan over super high heat for about 1.5 to 2 minutes on each side until you get a good sear and it's a perfect medium rare.
- 4Add the cooked steak to a bowl along with your diced roasted peppers.
- 5Add blended cottage cheese, shredded mozzarella, parmesan, pepper, garlic powder, and chili powder to the bowl.
- 6Mix all the ingredients together.
- 7Add a couple of spoonfuls (about 160g) of the filling to a low carb or high protein tortilla.
- 8Roll the burrito and repeat 10 times.
- 9Toss some seasoning over the top of the rolled burritos.
- 10Add the burritos to the oven to roast.
- 11Store the burritos frozen and reheat by microwaving for 2-3 minutes.
Ingredients
- 3 red bell peppers
- 3 poblanos
- 4 jalapeños
- 1 large onion
- 1 tablespoon minced garlic
- 1 pinch salt
- 24 oz Skirt steak, trimmed lean of most exterior fat
- salt
- pepper
- 400 g blended cottage cheese
- 80 g low fat mozzarella
- 40 g parmigiano reggiano
- garlic powder
- pepper
- chili powder
- 10 burrito sized tortillas
Equipment
grillpanovenbowlscale
Tips
- You can also easily sub in chicken for an even leaner/lower calorie dish, or use lean ground beef.
- Weigh the entirety of the filling on a scale, and simply divide by 10 to get the quantity needed per burrito (usually ~2 large spoonfuls or 160g).
- Store these frozen and reheat by microwaving for 2-3 minutes.
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