Easy Homemade California Burrito
If you love hearty meals that are packed with flavor, this homemade California Burrito is going to be your new favorite.
It’s everything you love about a burrito—tender steak, melty cheese, crispy French fries, and creamy avocado sauce—wrapped up in one big, satisfying bite.
This version keeps things simple, using easy ingredients and no fancy steps. It’s perfect for busy nights, weekend dinners, or anytime you want to make something delicious and filling at home.
Why You’ll Love This Burrito
- ✅ Big flavor, simple ingredients
- ✅ Comfort food you can make at home
- ✅ Great for families and picky eaters
- ✅ Easy to customize
- ✅ Freezer-friendly and meal-prep approved
Ingredients
Makes 8–10 burritos
For the Steak:
- 1.5 lb flank or skirt steak, thinly sliced
- 2 tbsp olive oil
- ½ yellow onion, finely chopped
- 2 tbsp soy sauce or liquid aminos
- Juice of ½ lime
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
For the Avocado Sauce:
- 3 ripe avocados
- ½ cup sour cream or Mexican crema
- ¼ cup mayonnaise
- Juice of ½ lime
- ½ tsp garlic powder
- Salt, to taste
For the Burritos:
- 8–10 large tortillas
- 3 cups shredded Monterey Jack cheese
- 28 oz frozen French fries, cooked
- ½ cup roasted red peppers, chopped (optional)
- ¼ cup pickled jalapeños or pepperoncini (optional)
- 2 tbsp chopped cilantro
- 2 green onions, sliced (optional)
How to Make It
1. Marinate and Cook the Steak
In a bowl, mix steak with olive oil, chopped onion, soy sauce, lime juice, brown sugar, garlic powder, paprika, chili powder, cumin, and salt. Let it marinate for at least 30 minutes.
Cook in a hot skillet over medium heat for 6–8 minutes until fully cooked. Set aside.
2. Bake the Fries
While the steak is cooking, bake the frozen French fries according to the package directions until crispy and golden.
3. Make the Avocado Sauce
In a bowl, mash the avocados. Stir in sour cream (or crema), mayo, lime juice, garlic powder, and salt. Mix until smooth and creamy. Refrigerate until ready to use.
4. Warm the Tortillas
Warm each tortilla for 15–20 seconds in a dry pan or microwave to make them easier to roll.
5. Build Your Burritos
On each tortilla, layer sliced steak, shredded cheese, a handful of hot fries, chopped red peppers, jalapeños (if using), a spoonful of avocado sauce, cilantro, and green onions.
6. Roll It Up
Fold in the sides and roll the burrito tightly. For extra flavor and crunch, you can sear the burrito in a skillet for 1–2 minutes per side until golden.
Simple Tips
- Use rotisserie chicken or ground beef instead of steak for a quicker version
- Swap fries for tater tots or oven-roasted potatoes
- Make it milder or spicier depending on your toppings
- Add scrambled eggs for a breakfast-style burrito
- You can skip the peppers if making it kid-friendly
Storage
Fridge:
Wrap leftovers in foil and refrigerate for up to 3 days
Freezer:
Wrap tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight.
To Reheat:
Microwave or reheat in a skillet for best results. If frozen, bake at 350°F (175°C) for 25–30 minutes until hot.
This easy homemade California Burrito brings all the flavor of a San Diego classic straight to your kitchen—no takeout needed. It’s warm, cheesy, loaded with fries, and perfect for sharing (or not!).
