Macro-Friendly Cheesesteak Burritos
Freezer-friendly cheesesteak burritos packed with peppers, steak, and a creamy cottage cheese filling.
Prep30 min
Cook25 min
DifficultyMedium
Makes10 burritos
Credit: Original recipe by Stealth Health Life. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
burritos
Our clean version
Ingredients
- 3 organic red bell peppers
- 3 organic poblanos
- 4 organic jalapenos
- 1 large organic onion
- 1 tbsp organic minced garlic
- Pinch of sea salt
- 24 oz grass-fed skirt steak, trimmed of exterior fat (or chicken, or lean grass-fed ground beef)
- Sea salt and organic pepper
- 400 g blended organic cottage cheese (no added gums)
- 80 g organic whole-milk mozzarella, shredded from the block
- 40 g organic Parmigiano Reggiano
- Organic garlic, pepper, and chili powder (no anti-caking agents), to taste
- 10 burrito-size cassava or almond flour tortillas
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Method
- Cook the peppers, onion, garlic, and steak, then mix in the blended cottage cheese and the other cheeses.
- Weigh the filling and divide by 10, which is about 160 g per burrito. Roll it into the tortillas and freeze.
- Reheat straight from frozen in the microwave for 2-3 minutes.
- The creator counts each burrito at 390 calories and 34 g protein.
What we changed and why
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
- Pre-shredded cheese is coated in anti-caking starch. Low-fat versions can contain additives.
- Some chili powder blends contain anti-caking agents.
- Flour tortillas are wheat, and most gluten-free tortillas use corn. Cassava or almond flour tortillas avoid both.
Original as posted
Ingredients
- 3 red bell peppers
- 3 poblanos
- 4 jalapenos
- 1 large onion
- 1 tbsp minced garlic
- Pinch of salt
- 24 oz skirt steak, trimmed of exterior fat (or chicken, or lean ground beef)
- Salt and pepper
- 400 g blended cottage cheese
- 80 g low-fat mozzarella
- 40 g parmigiano reggiano
- Garlic, pepper, and chili powder, to taste
- 10 burrito-size tortillas
Method
- Cook the peppers, onion, garlic, and steak, then mix with the blended cottage cheese and cheeses.
- Weigh the filling and divide by 10 (about 160g per burrito), roll into tortillas, and freeze.
- Reheat from frozen in the microwave 2-3 minutes.
- Per burrito: 390 cal, 34g protein.
Notes from our recipe log: Great high-protein meal prep. Use GF tortillas to keep it gluten-free.
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Estimated nutrition
Per serving (1 of 10 burritos), for our clean version. This is an estimate, not lab tested.
| Calories | 422 |
| Protein | 29 g |
| Carbohydrates | 45 g |
| Fat | 17 g |
Based on: Ten cassava burrito tortillas at about 200 calories each and 24 oz skirt steak. The creator lists 390 calories and 34 g protein using low-carb tortillas.
Gear we use
- High-speed blender (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Milk: Unsweetened almond milk (gum-free); Full-fat coconut milk for richness; Certified gluten-free oat milk
- Cheese: Nutritional yeast for a cheesy flavor; Cashew-based cheese
- Cottage cheese: Lactose-free cottage cheese; Blended firm tofu (if soy is OK)
- Tortillas: Large lettuce or collard leaves; Homemade sweet potato tortillas from our recipe
- Almond flour: Sunflower seed flour (it can turn green with baking soda; harmless); Tigernut flour
- Ground beef: Ground bison; Ground turkey
