Buc-ee’s Texas Cheesesteak Burrito Recipe

In our house, specially me big fans of Mexican food. But I love this when it is homemade. Well, you will find so much various burritos in whole world and Texas Cheesesteak Burrito is one kind of unique creation at Buc-ee’s. I loved that version more than other version.

So today I am sharing Buc-ee’s Texas Cheesesteak Burrito Recipe. This is my take on the famous roadside treat that combines Texas beef with cheesy goodness in a warm tortilla.

It’s simple enough for busy weeknights but tasty enough to make you feel like you’re at the famous Buc-ee’s gas station, even when you’re just at your kitchen table.

What does Buc-ee’s Texas Cheesesteak Burrito taste like?

If you’ve never tried it before, let me try to explain. Buc-ee’s Texas Cheesesteak Burrito tastes like a perfect mix of a classic Philly cheesesteak and a warm, soft burrito. You get that juicy, tender beef in every bite.

The melted provolone cheese wraps around the meat and veggies like a blanket of flavor. Bell peppers and onions add a little crunch and sweetness, while the mushrooms give it a deep, savory taste.

The mayo inside gives it that creamy texture, and the Worcestershire sauce adds a punch that brings it all together.

Buc-ee’s Texas Cheesesteak Burrito Ingredients

Here’s what you need to make my Buc-ee’s Texas Cheesesteak Burrito Recipe. These are easy things you can grab at any store:

• Beef (1 pound): I pick thin-sliced steak, like sirloin, because it cooks fast and stays soft. It’s the star of the burrito, giving it that hearty chew. You could try ribeye or flank steak too—just slice it thin!
• Flour Tortillas (6 large): Big tortillas are a must to hold all the yummy stuff inside. I like soft, fresh ones because they roll up easy and taste better. Check the bakery section for the good ones!
• Provolone Cheese (6-8 slices): This cheese melts so nice and has a mild taste that goes perfect with the beef. It’s what makes the burrito gooey. Mozzarella works too if you want it even milder.
• Bell Peppers (2 medium): I use green ones from my garden—they’re a bit tangy and balance the sweet onions. Any color works though—red or yellow add extra sweetness and look pretty too.
• Onions (2 medium): Sweet onions like Vidalia are my go-to. They get soft and tasty when cooked, adding a little sweetness to every bite. Yellow onions are great too.
• Mushrooms (1 cup, sliced): These are up to you, but I love them! They bring a deep, earthy flavor. Button or cremini mushrooms work best. Skip them if you’re not into it.
• Butter (2 tablespoons): Butter makes everything rich and keeps the beef and veggies juicy. It’s great for cooking and adds a yummy taste to the filling.
• Mayonnaise (1/4 cup): Just a little mayo on the tortilla makes it creamy and holds it all together. Don’t use too much, or it might take over the flavor.
• Worcestershire Sauce (2 tablespoons): This stuff gives the beef a big, bold taste. It’s a secret weapon for that deep flavor you can’t get enough of. A must-have!
• Garlic (1 tablespoon, minced): Fresh garlic adds a little zip that wakes up the filling. If you don’t have fresh, a teaspoon of garlic powder does the trick.
• Salt and Pepper (1 teaspoon each): These are simple but make everything pop. Add them to your taste—just watch out since the sauce and bouillon are salty too.
• Cornstarch (1 tablespoon): This thickens the sauce so the filling stays put inside the burrito. It’s a small thing that makes a big difference.
• Beef Bouillon Powder (1 tablespoon): This bumps up the beefy flavor. I use a good brand to make it taste even better. A stock cube works if you dissolve it first.
• Water (1/2 cup): Mix this with the cornstarch and bouillon to make a quick sauce. It ties all the flavors together nice and smooth.
• Ketchup (2 tablespoons): A little ketchup adds a sweet touch. You can skip it, but I think it makes the burrito taste just right.

Burrito Variations

I love this burrito as is, but here are some ideas:

1. Chicken Twist: Use thin-sliced chicken instead of beef for a lighter bite. Cook it the same way—it’s delicious!
2. Spicy Version: Toss in some jalapeños or hot sauce if you like a kick. It’s a great way to heat things up.
3. Veggie Style: Swap beef for mushrooms or add zucchini and spinach. Black beans are good too for extra goodness.
4. Cheese Switch: Try cheddar for a stronger taste or pepper jack for spice. Both melt great!
5. Tex-Mex Vibes: Add cumin or chili powder to the filling for a fun southwestern flavor.

Kitchen Equipment Needed

You don’t need fancy stuff to make this burrito. Here’s what I use at home:

1. Large Skillet or Frying Pan: For cooking the beef and veggies. A non-stick one is easy, but any big pan works.
2. Small Bowl: To mix the sauce stuff—cornstarch, bouillon, and water.
3. Cutting Board and Knife: For chopping peppers, onions, and slicing beef or mushrooms if needed.
4. Spatula or Wooden Spoon: To stir everything while it cooks.
5. Microwave or Extra Skillet: To warm the tortillas—microwave’s fast, skillet gives a toasty feel.
6. Aluminum Foil: For wrapping extras to save for later.

How To Make Buc-ee’s Texas Cheesesteak Burrito

Step 1 | Cook the Meat

Heat your skillet over medium heat. Add 2 tablespoons butter, then toss in 1 pound of thin-sliced beef. Sprinkle 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon minced garlic, and 2 tablespoons Worcestershire sauce. Cook for 5-7 minutes until the meat’s browned.

Step 2 | Prep the Sauce

In a small bowl, mix 1 tablespoon cornstarch, 1 tablespoon beef bouillon powder, and 1/2 cup water. Stir it up and set it aside.

Step 3 | Add Veggies

Throw in 2 chopped bell peppers, 2 sliced onions, and 1 cup sliced mushrooms. Stir and cook for another 5-10 minutes until the veggies soften.

Step 4 | Thicken It Up

Pour in the cornstarch mix and 2 tablespoons ketchup. Stir everything and let it simmer for 3-5 minutes until it gets a little thick.

Step 5 | Melt the Cheese

Add 6-8 slices of provolone cheese on top. Stir until it’s all melted and gooey.

Step 6 | Warm Tortillas

Heat your 6 tortillas in the microwave (20 seconds) or on the stove so they’re soft.

Step 7 | Assemble

Spread a little mayo (about 1 teaspoon) on each tortilla. Spoon the cheesy meat mix into the center, then roll it up tight like a burrito.

Step 8 | Serve or Freeze

Eat it now while it’s hot, or wrap extras in foil for later!

Tips for the BEST Burrito

• Let the meat rest 5 minutes before rolling—it keeps the tortilla from tearing.
• Warm tortillas slightly to make them flexible.
• Don’t overfill! Use ½ cup of filling per burrito.
• Press the burrito seam-side down to seal it.

What to Serve with Buc-ee’s Texas Cheesesteak Burrito

This burrito is filling on its own, but I like adding a little something on the side.

You can go with chips and salsa or some crispy fries. A simple salad works well too if you want something light.

Coleslaw or corn on the cob is also great. Sometimes I just grab a pickle or a handful of tortilla chips.

For drinks, I usually go for iced tea or a cold soda.

Make-Ahead

This recipe is great for meal prep. You can cook the filling ahead of time and keep it in the fridge for 3-4 days.

When you’re ready, just warm it up and wrap it in a tortilla. Sometimes I even make the full burritos ahead of time and wrap them in foil.

That way, I’ve got lunch or dinner ready to go in minutes. It saves time, especially on busy days.

How to Freeze and Reheat Burritos

If you want to save these burritos longer, freezing is a great option. After you roll them up, wrap each burrito in foil or plastic wrap. Put them in a freezer bag or container. They stay good for up to 2 months.

To reheat, take one out and unwrap it. You can microwave it for 2–3 minutes (flip halfway), or warm it in the oven at 350°F for 20 minutes. I sometimes pop them in the air fryer for a crispy outside. Just make sure it’s heated through before eating.

Buc-ee’s Texas Cheesesteak Burrito Recipe FAQs

1. What’s the best way to warm tortillas so they don’t crack?

Wrap them in a damp paper towel and microwave for 20–30 seconds—that’s the quickest method. Or warm them one at a time in a dry skillet for 10–15 seconds per side.

You can also wrap a stack in foil and heat in a 300°F oven for about 10 minutes. Keep them covered with a towel to stay soft.

Let fillings cool slightly before rolling to avoid soggy or tearing tortillas, and use fresh ones if possible!

2. Why is my burrito filling too watery?

It’s usually from veggies (like mushrooms) releasing too much moisture—cook them longer to reduce liquid. Another reason could be the cornstarch mixture didn’t simmer long enough to thicken.

Make sure it bubbles gently when added. If it’s still too runny, stir in another tablespoon of cornstarch mixed with cold water and cook a few more minutes.

Let the filling rest 5 minutes before assembling so extra liquid can be absorbed.

3. Can I add beans to this recipe?

Absolutely! Beans add protein, fiber, and help stretch the filling. Black or pinto beans work best. Use one drained 15 oz can—just stir them in after the meat is cooked, before adding the cornstarch mixture.

You can mash some for extra flavor and texture. If using dried beans, cook them first. Beans make the burritos heartier, so you may get more servings—keep extra tortillas handy!

Did you make this recipe? Please leave a rating and review!