The Ultimate Leftover Steak Tacos
Don't waste last night's dinner! Transform your delicious leftover steak into these incredible, flavor-packed tacos in just 15 minutes. It's the perfect fast, easy, and satisfying weeknight meal.
Equipment
- 1 Large skillet A cast-iron pan works best for a good char.
- 1 Chef's Knife For slicing steak and vegetables.
- 1 Cutting Board
- 1 Tongs For warming tortillas over a flame.Export to Sheets
Ingredients
- 1.5 cups Leftover Steak Thinly sliced against the grain (Ribeye, Sirloin, or Flank).
- 8 Small Tortillas Corn or flour.
- 1/2 White Onion Thinly sliced.
- 1 Bell Pepper Any color, thinly sliced.
- 1 tbsp Avocado Oil Or other neutral oil.
- 1 tbsp Steak Taco Seasoning Use your favorite store-bought or homemade blend.
- 1 Lime Cut into wedges for serving.
- 1/4 cup Fresh Cilantro Chopped, for garnish.
Instructions
- Prep: If you haven't already, slice your cold leftover steak thinly against the grain. Slice your onion and bell pepper.
- Sauté Veggies: Heat the oil in a large skillet over medium-high heat. Add the sliced onions and peppers and sauté for 3-4 minutes until they are soft and slightly charred.
- Warm the Steak: Add the sliced steak to the skillet with the vegetables. Sprinkle everything with the steak taco seasoning. Stir gently for just 1-2 minutes until the steak is completely warmed through. Be careful not to overcook it.
- Warm Tortillas: While the steak warms, warm your tortillas in a dry pan, over a gas flame with tongs, or in the microwave.
- Serve: Squeeze a fresh lime wedge over the steak and veggie mixture. Fill each warm tortilla and top with fresh cilantro. Serve immediately with extra lime.
Notes
- Reheating Tip: The secret to tender leftover steak is to slice it cold and reheat it gently and quickly. Do not microwave the steak, as it will become tough.
- Topping Ideas: Get creative with toppings! These tacos are fantastic with pico de gallo, guacamole, cotija cheese, salsa verde, or a drizzle of chipotle crema.
- Charring Tortillas: For the best flavor, char your tortillas for a few seconds per side over a gas flame or in a hot, dry cast-iron skillet.