Grilled Stuffed Steak Burrito on the Blackstone Griddle

grilled steak burrito

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This grilled steak burrito is loaded with all of your favorite burrito toppings, a homemade easy Mexican rice, and tender steak pieces. An easy and flavorful burrito recipe for the Blackstone griddle!

If you’re looking for an awesome burrito recipe that would rival even your favorite burrito chain restaurant, then you’ve got to try this grilled steak burrito! Whether you make it on your flat top grill or griddle, or you make it inside in a skillet on your stovetop, I’m sure you’ll want to add this easy dinner recipe into your weekly rotation.

Or, you could also do meal prep with these easy steak burritos… just leave out the sour cream. And if you’re short on time and need easy dinner recipes for busy weeknights, then you can even grill your steak and make the rice beforehand and keep it in the fridge. When you’re ready to grill up your burritos, just reheat the ingredients and roll them up into flour tortillas. The possibilities are endless!

Here’s how to make this awesome grilled steak burrito on your griddle at home:

Grilled Steak Burrito Ingredients

The ingredients list for this griddle recipe may seem long, but remember, we’re making our own Mexican rice, and we’re adding our favorite burrito toppings. Feel free to omit the rice or switch out the other ingredients to suit your tastes!

ingredients for steak burritos

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  • steak – We used a T-Bone steak that weighed about 1 pound, because that’s what we happened to find on sale at the grocery store. You can also use ribeye, sirloin, or flank steak for your grilled steak burritos.
  • taco seasoning
  • steak seasoning – We used a little Sure Shot Sid’s Original Gunpowder Seasoning on our steak, mixed with the taco seasoning. This seasoning has a sort of smoky flavor, so it’s awesome for cooking steaks on your griddle when you miss the charcoal and smoke flavor of the grill.
  • canned whole pinto beans – The type that we used had seasonings already mixed in.
  • store-bought Mexican cheese dip
  • large flour tortillas – You’ll need the burrito size to be able to stuff your steak burrito full!
  • your favorite steak burrito toppings – We used pico de gallo, guacamole, and sour cream.

Ingredients for the Charred Mexican Rice

We added a simple homemade Mexican rice to our burrito, but of course we couldn’t just cook the rice and add some seasonings… if you know me, you know that I like to add flavor whenever possible, so I toasted my rice on the griddle before cooking it (more about that later!).

Here’s what you need to make my Mexican rice:

  • long grain white rice
  • chunky salsa
  • chicken or vegetable bouillon
  • diced onions
  • taco seasoning

How to Make the Best Grilled Steak Burrito on the Griddle

It may seem like there’s a lot of steps to make this steak burrito on the griddle and you may be overwhelmed by the number of components to this dish, but if you just break this recipe down into steps, it’s actually pretty easy. You really just need to cook the rice, heat up the canned beans and store-bought cheese dip, cook and slice a steak, and add the ingredients to a flour tortilla.

Here’s how to make these grilled stuffed steak burritos from start to finish:

Step 1: Cook the Mexican rice.

First, cook the Mexican rice to go in your steak burrito, because it will take the longest.

For this toasted rice with charred onions, start by adding a small bit of avocado oil (or your favorite cooking oil) to the preheated griddle surface. Then, add the diced onions and the uncooked white rice to the oil. The goal is to toast the rice so that it has some nice golden color to it, and cook the onions until they are slightly charred. This is a great way to add some depth of flavor to your plain white rice, and it’s one of the secrets that I learned as a cook in the US Navy.

toasting rice on the griddle

While the rice is toasting on the griddle, go ahead and make your cooking liquid in your rice cooker. If you don’t have a rice cooker, I highly suggest that you get one… I really think that it’s one of the most undervalued small kitchen appliances. Our exact rice cooker is over 16 years old (I know that because it was a wedding gift), but this rice cooker on Amazon is very similar. You can use it to make white rice for chicken hibachi or we’ve even used it for chocolate fondue and for serving cheese dips at parties (in place of a small Crock Pot).

rice cooker bowl with cooking liquid for mexican rice

To the rice cooker, add 1 3/4 cups of water, 1/2 cup of salsa, 1 tablespoon of bouillon, and 1 teaspoon of taco seasoning. Stir all of that together in the bowl of the rice cooker and set it to the side until your rice is done toasting. Then, when the rice has developed a nice golden color on the griddle, add it to the bowl of the rice cooker with the salsa and water mixture. Then, you just let the rice cooker do the work for you. Ours turns off automatically when the rice is perfectly cooked, so it really is a no-brainer.

The Mexican rice for your grilled stuffed steak burrito should look something like this:

Mexican rice in a rice cooker

Step 2: Begin heating your beans and cheese dip in saucepans on the flat top grill top.

Next, start warming up your Mexican cheese dip and canned beans on the griddle in separate sauce pans.

refried beans and cheese dip in sauce pans on a Blackstone griddle

You can use the Blackstone griddle or your flat top grill just like you would a stovetop. So you can move your saucepans to different areas on the griddle based on the level of heat that you need. For instance, if you want to heat your pans more rapidly and on a higher heat, move them to the hotter zones of your griddle – for my Blackstone, that’s right in the center. If you want to just keep the beans and/or cheese dip warm while other items are cooking, you can move the pans to the corners or edges of the griddle.

You can also take the pans on and off of the griddle to control the heat and not overcook those items.

Step 3: Cook your steak on the griddle.

While your rice is cooking (it will probably take about 15 minutes or so in the rice cooker), go ahead and get your steak ready for the griddle.

I seasoned both sides of my T-bone with Sure Shot Sid’s Original Gunpowder seasoning and taco seasoning. The gunpowder seasoning adds a little touch of charcoal and smoke flavor that you sometimes miss when cooking steak on a griddle versus on a charcoal grill or smoker.

Then, add a bit of avocado oil to the griddle and cook the steak until it’s done to your liking. Once you’ve reached your desired internal temp, go ahead and take it off the griddle to rest before slicing it for your grilled steak burritos.

steak cooking on a griddle

*By the way, you can head over here to see the 6 flat top grill accessories that I consider to be must-haves for any griddle… In that post, you can see my favorite instant read internal thermometer for cooking your steak perfectly every time.

Once your steak has rested, you can cut it into cubes that are slightly smaller than bite-sized. Remember, when you bite into your grilled steak burrito, you don’t want to have a giant piece of steak fall out. Then, when all of the burrito components are done (steak, beans, cheese dip, and rice) you’re ready to build and roll your delicious steak burritos.

Step 4: Build your steak burritos and grill them on the griddle.

Before you start adding ingredients to your flour tortillas, warm them up on the griddle surface so the tortillas are pliable and easier to roll. If you skip this important step, the tortillas are more likely to rip while you’re making your burritos.

Then, when the tortillas are warm, start by adding some rice and beans to a tortilla. Be sure to drain the juice out of the beans so that your burrito doesn’t get too soggy.

making a steak burrito on a flour tortilla

Top the rice and beans with some cut steak, cheese dip, and your other favorite burrito toppings. We added pico de gallo, guacamole, and sour cream. Just be sure not to over-stuff your burritos because then they’ll be more difficult to roll and your ingredients may fall out when your grilling them.

For tips on how to roll the perfect burrito, be sure to watch the YouTube video of me making these steak burritos… Fun fact, we actually used to own a restaurant franchise that served wraps, so we’ve rolled tens of thousands of flour tortilla wraps over the years.

When your steak burritos are rolled up nice and tight, it’s time to put them on the griddle. Just add a small bit of your favorite cooking oil to the flat top grill surface, and place the rolled burritos seam side down in the oil. Allow the burritos to cook on the first side (seam side) for a few minutes so that the heat from the griddle helps to seal the tortilla closed. Then, roll the burrito to a new side to toast for a few minutes. Continue rolling the burrito until all sides are nicely toasted and golden brown.

grilling steak burritos on a Blackstone griddle

Once your burritos are toasted on all sides, they’re ready to serve!

And that’s it! See, I told you it was easy to make burritos at home on the griddle!

Feel free to customize this recipe to your liking as well… If you’re on a low carb diet, you can even skip the rice and tortilla and make steak burrito bowls instead, similar to this Easy Low Carb Burrito Bowl with Steak and Shrimp!

low carb burrito bowl with steak and shrimp

Grilled Steak Burrito Recipe for the Griddle

Want to add this easy burrito recipe to your list of griddle or flat top grill recipes? Feel free to print the recipe card down below!

grilled steak burrito

Grilled Steak Burritos on the Griddle

Yield: 3 burritos
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These easy grilled steak burritos are stuffed with your favorite cut of steak, a quick homemade Mexican rice, and your favorite burrito toppings! A dang good dinner to make on the griddle or flat top grill!


  • 1 pound steak of your choice (like ribeye, sirloin, t-bone, etc)
  • steak seasoning
  • taco seasoning
  • 3 large flour tortillas (burrito sized)
  • 1 can seasoned pinto beans
  • your favorite burrito toppings (pico de gallo, cheese dip, sour cream, guacamole, etc)

For the Mexican Rice:

  • 1 cup long grain white rice
  • 1/2 cup salsa
  • 1 3/4 cup water
  • 1 tablespoon bouillon (chicken or vegetable flavored)
  • 1 teaspoon taco seasoning
  • 1/3 cup diced onion


  1. Preheat griddle on low.
  2. Add a bit of avocado oil (or your favorite cooking oil) to the griddle. Add diced onions and the uncooked, dry rice to the oil. Toss a bit to coat. Cook the rice and onions on the griddle until the rice is toasted and turns a light golden brown.
  3. While the rice is toasting, add water, salsa, bouillon, and taco seasoning to the bowl of a rice cooker. When rice is done toasting and diced onions are tender, add to the rice cooker bowl with the salsa and water mixture. Set the rice cooker to the cook setting, and cook until the rice is done.
  4. Add the can of pinto beans to a small saucepan and heat on the griddle until heated through, stirring occasionally. If you're using cheese dip for your burritos, you can go ahead and add that to a separate saucepan and heat it as well. When beans and cheese dip are heated, transfer the pans to a cool side of your griddle or remove from the griddle completely.
  5. Season both sides of your steak with the steak seasoning and taco seasoning.
  6. Add a bit of oil to the heated griddle and spread it out a bit. Place the steak on the oiled surface and allow to cook on the first side for a few minutes. Then, flip the steak to the second side and continue to cook to desired doneness. When steak is done, transfer it to a cutting board to rest.
  7. After steak has rested, cut it into cubes, slightly smaller than bite-sized.
  8. When rice has finished cooking, gently fluff it up with a fork. Warm the flour tortillas up on the griddle until pliable.
  9. Build your steak burritos by adding rice, beans, cut steak, and your favorite burrito toppings to each flour tortilla. Roll the tortillas tightly.
  10. Add a bit of oil to the griddle. Place the steak burritos on the griddle, seam side down. Allow burritos to cook on the first side for 3-4 minutes so that the tortilla is sealed. Then, roll the burrito to the next side and continue to cook until all sides are nicely golden.
  11. Remove the grilled steak burritos from the griddle. Allow to cool slightly and serve.
Nutrition Information:
Yield: 3 Serving Size: 1 burrito
Amount Per Serving: Calories: 914Total Fat: 38gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 157mgSodium: 1834mgCarbohydrates: 84gFiber: 12gSugar: 5gProtein: 58g

Nutritional information is provided as a courtesy and is an estimate only. Different online calculators may calculate nutritional information differently. Also, the addition of optional ingredients and varying brands and products may change the information. For the most accurate data, you should calculate the nutritional information with the actual ingredients that you use.

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