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Ingredients for Steak and Cheese Tacos
- 1 lb skirt steak or flank steak: These cuts work best for tacos, as they cook quickly and slice easily.
- 2 tablespoons olive oil: For cooking the steak.
- 2 teaspoons chili powder: Adds a bit of heat and depth of flavor.
- 1 teaspoon cumin: For a smoky, earthy taste.
- 1 teaspoon garlic powder: Infuses the steak with flavor.
- Salt and pepper: To season the steak.
- 1 cup shredded cheese: Cheddar, Monterey Jack, or a Mexican blend all work well.
- 8 small flour or corn tortillas: Soft tortillas are perfect for wrapping up the steak and cheese.
- Optional toppings: Sliced avocado, salsa, chopped cilantro, sour cream, lime wedges, and jalapeños.
How to Make Steak and Cheese Tacos
- Prepare the steak: Pat the steak dry with a paper towel, then rub it with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Let it sit at room temperature for about 10 minutes while you heat your pan or grill.
- Cook the steak: Heat a grill pan or cast-iron skillet over medium-high heat. Once hot, add the steak and cook for about 3-4 minutes per side, depending on the thickness and your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F. Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
- Warm the tortillas: While the steak rests, heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until warm and pliable. You can also warm them directly on a gas burner for a bit of char.
- Assemble the tacos: Fill each tortilla with slices of steak and a generous sprinkle of shredded cheese. You can either melt the cheese directly in the tortilla while warming it or let it melt from the heat of the steak.
- Add toppings: Finish your tacos with your favorite toppings, such as avocado slices, fresh salsa, chopped cilantro, and a squeeze of lime.
- Serve: Serve the tacos immediately with additional toppings and lime wedges on the side.
Kitchen Equipment You’ll Need
- Grill pan or cast-iron skillet: For cooking the steak and warming the tortillas.
- Tongs: To flip the steak and handle the tortillas.
- Sharp knife: For slicing the steak thinly against the grain.
- Cutting board: To let the steak rest and for slicing.
Tips and Shortcuts
- Pre-marinate the steak: For even more flavor, marinate the steak in olive oil, lime juice, and spices for a few hours or overnight. This will tenderize the meat and infuse it with extra flavor.
- Use leftover steak: This recipe is a great way to repurpose leftover steak from another meal. Simply slice the cooked steak thinly and reheat it before assembling the tacos.
- Cheese melt trick: If you prefer a gooey, melty cheese layer, you can melt the cheese on the tortillas in the pan for a few seconds before adding the steak.
Recipe Swaps and Variations
- Change the cheese: Try swapping out cheddar for pepper jack if you want a spicier taco, or opt for queso fresco for a milder, creamier option.
- Go low-carb: For a low-carb version, skip the tortillas and serve the steak and cheese over lettuce for a steak taco salad.
- Add some heat: If you like your tacos extra spicy, add sliced jalapeños, a dash of hot sauce, or sprinkle red pepper flakes into your steak seasoning.
How to Store Leftovers
Store any leftover steak and cheese separately from the tortillas and toppings to keep everything fresh. Place the sliced steak in an airtight container and refrigerate for up to 3 days. When ready to reheat, warm the steak in a skillet over low heat, or use the microwave in short bursts. Store tortillas in a sealed plastic bag and reheat them on the stovetop.
Food Pairings
Steak and Cheese Tacos pair wonderfully with classic Mexican sides like refried beans, Mexican rice, or a side of chips and guacamole. For drinks, try a cold beer, a margarita, or even a refreshing agua fresca. The bright, zesty flavors of lime and cilantro in the toppings balance well with the rich, savory steak and cheese.
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