Cheesy Crispy Steak Tacos
These Crispy Steak Tacos are loaded with tender marinated steak and plenty of melted cheese. They’re pan-fried until the flour tortillas are perfectly golden brown and crispy. Top them with fresh cilantro, diced onion, and a creamy chipotle sauce for an easy dinner that’s packed with flavor!
While you’re here, be sure to check out these Chicken Tacos and Gordita Crunch Tacos too!
This crispy steak tacos recipe is one of those recipes that feel like you did a whole lot, when they’re actually pretty simple to make. The steak gets marinated in a flavorful homemade steak marinade, cooked until tender, then cut into bite-size pieces.
Ingredients for steak tacos recipe
One thing I love about homemade tacos is that you really don’t need a ton of complicated ingredients.
Here’s what you’ll need:
- Steak: Flank steak and skirt steak are both great options for steak tacos. Sirloin works well too.
- Flour Tortillas: I used small flour tortillas because I love how crispy and golden they get when they’re pan-fried in butter.
- Cheese: We’re using a combination of shredded cheddar and Monterey Jack cheese. Monterey Jack melts beautifully, while cheddar adds plenty of flavor.
- Toppings: Top your tacos with cilantro, onion, tomatoes, and a creamy chipotle sauce.
How to make Crispy Tacos with Steak
Instead of just warming up the flour tortillas, you add them to a skillet with melted butter, layer them with cheese, steak, and MORE cheese, then fry them until they’re golden brown and crispy on both sides.
Finish them off with cilantro, onion, and a drizzle of homemade creamy chipotle sauce. SO GOOD!
Cook your marinated steak until it’s tender
Chop the steak into bite sized pieces
Shred your cheeses
Layer tortillas with cheese and steak
Fry the steak tacos until golden brown and crispy
Top with your favorite taco toppings
Pro Tips for Steak Taco Recipe
- Let the steak rest before cutting it. Give it at least 5–10 minutes after cooking so all those juices stay in the steak instead of running out onto your cutting board.
- Always cut against the grain. This is one of the easiest ways to make sure your steak is tender instead of chewy.
- Get your skillet nice and hot for the steak. You want a good sear on the outside while keeping the inside tender and juicy.
- Use freshly shredded cheese. It melts much better than the pre-shredded stuff and gives you that gooey cheese pull.
- Cheese goes down first AND last. Putting cheese underneath the steak and more on top helps hold everything together once it melts.
FAQ
Yes! I used flour tortillas for this recipe, but you can use corn tortillas if you prefer. Just keep in mind that the final texture and flavor will be slightly different.
The combination of cheddar and Monterey Jack. Monterey Jack is super melty, and cheddar gives you more flavor. Pepper Jack would also be delicious if you want a little extra spice.
Make sure your skillet is already hot before adding the tortilla, and don’t add the cilantro, onions, or sauce until after the tacos have been fried. This helps keep the tortillas nice and crispy.
Crispy Cheesy Steak Tacos Recipe
Ingredients
Steak Taco Marinade
- 1½ pounds Flank steak, skirt steak, or sirloin steak
- ¼ cup Olive oil
- 1 whole Lime, juiced
- 2 tablespoons Orange juice
- 2 tablespoons Soy sauce
- 3 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Onion powder
- ½ teaspoon Dried oregano
- ½ teaspoon Salt
- ½ teaspoon Black pepper
For the Crispy Steak Tacos
- 8 small Flour tortillas
- 1½ cups Cheddar and Monterey Jack cheese, shredded
- 3 tablespoons Butter, divided, plus more as needed
Toppings
- ½ cup Onion, diced
- ½ cup Cilantro, chopped
- Lime wedges for serving
- Creamy Chipotle Sauce
Instructions
Marinate the Steak
- Add the olive oil, lime juice, orange juice, soy sauce, garlic, chili powder, smoked paprika, cumin, onion powder, oregano, salt, and black pepper to a large bowl or zip-top bag. Mix until well combined.
- Add the steak and turn it several times to completely coat it in the marinade.
- Cover the bowl or seal the bag and refrigerate for at least 30 minutes. For even more flavor, marinate the steak for 2-4 hours.
Cook the Steak
- Remove the steak from the refrigerator about 15-20 minutes before cooking.
- Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat.
- Remove the steak from the marinade and allow the excess marinade to drip off. Discard the remaining marinade.
- Place the steak into the hot skillet and cook for about 4-6 minutes per side, depending on the thickness of the steak and your desired doneness.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes. Slice the steak against the grain, then cut it into small bite-size pieces.
Make the Crispy Steak Tacos
- In the same skillet, add about 1 tablespoon of butter. Once the butter is melted, place a flour tortilla directly into the skillet.
- Sprinkle some of the shredded cheddar and Monterey Jack cheese over one half of the tortilla. Add the chopped steak over the cheese, then top the steak with another sprinkle of cheese.
- Fold the tortilla in half and cook for about 2-3 minutes, or until the bottom is crispy and golden brown.
- Carefully flip the taco and cook for another 2-3 minutes, until the second side is golden brown and the cheese is completely melted.
- Remove the taco from the skillet and repeat with the remaining tortillas. Add additional butter to the skillet as needed.
- Carefully open the cooked tacos and add diced onion and fresh cilantro. Drizzle the creamy chipotle sauce over the steak and serve immediately with fresh lime wedges.
Equipment
Be sure to tag me on Instagram or Facebook when you make these Crispy Steak Tacos I would love to see your creation, and give you a shoutout!
