Do Share Recipe

Elite Steak Tacos Recipe – Juicy Steak, Cheesy Shells & Elote Magic

I can confidently say that these elite steak tacos are a culinary experience like no other. Last weekend, I whipped up a batch for my family, and it was an instant hit.

The perfectly grilled, seasoned steak combined with creamy, tangy queso and zesty elote salad creates a blend of flavors and textures that’s simply irresistible.

These tacos are the perfect mix of indulgent and fresh, making them an elevated taco night option you’ll return to over and over. If you love fresh toppings, this crunchy Steak Tacos with Cabbage Slaw Recipe is a must-try.

Ingredients for Elite Steak Tacos Recipe

2-3 tablespoons taco seasoning
1 pound flank steak
8 mini taco-size flour tortillas
8 hard taco shells
1 1/2 cups shredded Mexican cheese blend
2 cups grilled or roasted corn
3 tablespoons mayo
1 jalapeño, finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
1/2 cup crumbled cotija or feta cheese
1 can (10 oz) of diced tomatoes with green chilies (e.g., Rotel)
2 cups cubed pepper jack cheese or Velveeta
Shredded lettuce, avocado slices, and lime wedges for serving

Note: This recipe makes 6 servings, assuming 2 tacos per person.

Variations to Try

This recipe is highly customizable, so feel free to make it your own! Here are some alternative options to suit different preferences:

Dairy-Free: Replace the cheese and queso with dairy-free alternatives like plant-based cheese shreds and cashew queso.
Gluten-Free: Use gluten-free tortillas and hard taco shells to cater to dietary needs.
Spicier Tacos: Add extra jalapeños to the elote or a pinch of cayenne pepper to your queso.
Flavor Boosts: Incorporate smoked paprika into your taco seasoning or add a splash of hot sauce to the queso for extra depth.

Looking for more tasty meal ideas? Check out our full guide on dinner recipes.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes

Equipment You Need

Mixing bowl: For combining the elote salad ingredients.
Grill or skillet: To cook the steak.
Tongs: To handle the steak and tortillas over the grill or heat.
Baking sheet: For preparing the cheesy tortilla shells.
Small skillet: To melt the queso sauce.

How to Make Elite Steak Tacos?

These elite steak tacos come together in a few simple steps, combining fresh, smoky, and creamy components for an outstanding meal. Follow along, and you’ll be amazed at how easy it is to create this restaurant-quality dish at home.

Step 1: Prepare the Elote Salad

Start by making the street corn mixture. Combine the grilled or roasted corn kernels with mayo, chopped jalapeño, cilantro, lime juice, and crumbled cotija or feta cheese in a mixing bowl.

Add a pinch of salt and mix thoroughly. Set aside while you prepare the rest of the recipe. This salad adds a vibrant pop of flavor and texture to every taco.

Step 2: Grill the Steak

Rub the flank steak generously with taco seasoning, ensuring an even coating on all sides. Heat your grill or skillet to medium-high, then cook the steak for 5-8 minutes per side, depending on your preferred doneness.

For medium-rare, aim for an internal temperature of 130-135°F. Once cooked, remove the steak from the grill and allow it to rest for 5-10 minutes before slicing it thinly against the grain. Resting the steak keeps it juicy and allows the flavors to deepen.

Step 3: Prepare the Cheesy Tortillas

Preheat your oven to 400°F. Lay the flour tortillas on a baking sheet and sprinkle each one with shredded Mexican cheese. Bake them for 3-5 minutes until the cheese melts.

While still warm, press a hard taco shell into the melted cheese, folding the tortilla around the shell to hold it in place. Return the tray to the oven for another 2-3 minutes to help the shells stick together. These double-decker tacos are sturdy and oh-so-cheesy!

Step 4: Make the Queso

To create the creamy queso, melt the cubed pepper jack or Velveeta cheese with the can of diced tomatoes and green chilies in a small skillet over low heat.

Stir frequently to ensure a smooth texture, and consider adding a splash of water if the consistency is too thick. The queso should be hot and velvety, ready to drizzle over your tacos.

Step 5: Assemble the Tacos

Now for the fun part! Take your cheesy taco shells and layer them with thin slices of steak, a generous scoop of the elote salad, and a drizzle of warm queso. Top with shredded lettuce and a slice of avocado for extra freshness. Serve immediately with lime wedges on the side.

Why You’ll Love This Recipe?

Here’s why these tacos are a must-try for your next meal:

The combination of flavors is perfectly balanced, from smoky steak to creamy queso.
Doubling the tortillas with melted cheese adds a satisfying textural contrast.
The recipe is easy to customize for different dietary needs or spice preferences.
Perfect for gatherings, as it looks impressive but is simple to prepare.

Taco night gets even better when you try our flavorful Rotisserie Chicken Fried Rice Recipe.

How to Serve Elite Steak Tacos?

Presentation is key when serving these tacos. Arrange the assembled tacos on a large platter, garnished with extra cilantro and slices of lime. Place the queso in a small bowl for additional drizzling, and pair the tacos with tortilla chips and salsa.

For a refreshing touch, add a side of crisp coleslaw or a light cucumber salad. The vibrant colors and variety of toppings make these tacos look as good as they taste.

Nutritional Information

Each serving of these tacos provides the following:

Calories: 587
Protein: 28 g
Carbohydrates: 42 g
Fat: 33 g

Make Ahead and Storage

While these tacos are best enjoyed fresh, you can prepare several components in advance to streamline your cooking process.

The elote salad can be made and stored in an airtight container in the refrigerator for up to two days. The taco seasoning can also be mixed ahead and kept in a spice jar for up to three months.

If you have leftover tacos, store them in a container in the fridge for up to 2 days. Reheat the tacos in the oven at 350°F to preserve their texture. Note that the queso may solidify in the fridge but can be reheated on low heat with a splash of water to restore its consistency.

Tips for Making the Recipe

I’ve made this recipe multiple times, and here are some tips to help you perfect it:

Use fresh, high-quality steak for the best flavor and texture.
Don’t skip the step of resting the steak after grilling; it makes a big difference!
If cotija cheese isn’t available, feta works well as a substitute in the elote salad.
For extra crispy taco shells, briefly toast them in a dry skillet before assembling.

With these tips and steps, you’ll be able to create steak tacos that truly live up to their “elite” name. Enjoy every bite!

Ben Carraoli