Steak Tacos: Best Cheeses To Elevate Your Taste Buds

Steak tacos are a delicious and easy meal to make for the whole family. The type of cheese you use is important to get that perfect flavour and texture. The best cheeses for steak tacos are pepper jack, cotija, feta, cheddar, or Colby Jack. You can also use any cheese you have on hand or prefer.

Steak and cheese tacos with pepper Jack cheese

Ingredients:

• Skirt steak (or strip steak, sirloin steak)
• Montreal steak seasoning
• 1 TBSP minced garlic
• 2 TBSP lime juice
• 1/4 cup soy sauce
• 1 TBSP olive oil
• Salt and pepper to taste
• Garlic powder
• Onion
• 3 chopped green peppers
• Butter
• White corn tortillas
• Shredded pepper Jack cheese
• Taco Bell Creamy Chipotle Sauce (optional)
• Sour cream (optional)

Instructions:

Start by cutting the skirt steak against the grain into small pieces and placing them in a container. In a separate bowl, prepare the marinade by mixing together the minced garlic, lime juice, soy sauce, olive oil, salt, pepper, and garlic powder. Pour the marinade over the steak, stir well, and let it sit in the refrigerator for at least an hour, or longer for more intense flavours.

While the steak is marinating, chop up the onion and green peppers and store them in the refrigerator until it's time to cook.

When you're ready to cook, heat a couple of tablespoons of butter over medium heat on a griddle or in a pan. Add the chopped onion and green peppers to the melted butter and season them with salt, pepper, and garlic powder. Cook until the vegetables are tender.

In a separate pan, drain the marinade from the steak and cook the steak to your desired doneness. Once the steak is cooked, combine it with the cooked vegetables.

Now it's time to assemble the tacos! Spread butter on the white corn tortillas and brown them on both sides. Sprinkle shredded pepper Jack cheese on top of the tortillas, followed by the steak and veggie mixture. Fold over the tortillas and cook the tacos on both sides until they are golden brown and crispy.

Serve the tacos with your choice of toppings. You can keep it simple with just the Taco Bell Creamy Chipotle Sauce and a side of sour cream for dipping, or get creative with your favourite taco toppings!

Tips and Variations:

• You can use any type of steak you prefer for this recipe.
• Feel free to use any cheese you like—pepper Jack cheese is just one delicious option.
• Get creative with your toppings! Fresh Pico de Gallo, avocado, or additional vegetables like radishes or jalapenos would all be tasty additions.

Carne asada tacos with cotija cheese

Ingredients

Carne asada tacos are made with flank steak or skirt steak, avocado, onion, cotija cheese, and fresh cilantro. For the marinade, you'll need a combination of chopped cilantro, olive oil, orange juice, lime juice, white wine vinegar, chili powder, cumin, oregano, garlic, a finely chopped jalapeno, and salt and pepper.

Preparation

Start by making the marinade. In a medium bowl, whisk together all of the ingredients except for the steak. Place the steak in a large baking dish or gallon-size ziplock bag and pour the marinade on top. Turn the steak a few times to ensure it's completely coated, then refrigerate for 2 to 4 hours.

When you're ready to cook, remove the steak from the marinade and pat it dry with a paper towel. Drizzle with olive oil and sprinkle with salt and pepper, then cook on a grill, grill pan, or skillet.

To assemble the tacos, grab a tortilla and spread on some mashed avocado. Add chopped carne asada, a sprinkle of cotija cheese, some diced onion, and fresh cilantro. Finish with a squeeze of lime juice.

Tips and Tricks

Carne asada translates to "grilled meat" in Mexican, and it's a well-seasoned, marinated steak that's slightly charred, zesty, and juicy. Cotija cheese is a Mexican cheese similar to feta or parmesan, but you can substitute it with another cheese if you can't find it.

You can also customize your tacos with your favorite toppings, such as avocado, tomatoes, or guacamole. To store your carne asada tacos, keep the ingredients separate, as the meat and veggies will make the tortillas soggy. Carne asada will last 3-4 days in the refrigerator.

Steak tacos with cheddar cheese

Ingredients

• Medium cheddar cheese block
• 125 mL (1/2 cup) store-bought balsamic-style dressing
• 450 g (1 lb) flank steak
• 1 can (398 mL) black beans, rinsed and drained
• 500 mL (2 cups) cheddar cheese, shredded
• 1 avocado, pitted and sliced
• 1 red, orange, or yellow bell pepper, cored and sliced thinly
• Coarse sea salt
• White corn tortillas
• Montreal steak seasoning
• 1 TBSP minced garlic
• 3 chopped green peppers
• Butter
• Taco toppings of your choice (e.g. sour cream, salsa, green onion)

Instructions

Start by preparing the steak marinade. In a resealable plastic bag, combine the balsamic-style dressing with the steak. Make sure to press out excess air before sealing the bag. Marinate the steak at room temperature for 20 minutes, or in the refrigerator for up to 12 hours.

While the steak is marinating, you can chop up the onion and green peppers and store them in the refrigerator until it's time to cook. You can also prepare the individual bowls with the garnishes, including black beans, shredded cheddar cheese, avocado slices, bell pepper, salsa, sour cream, and green onion.

Once the steak has finished marinating, remove it from the marinade and pat it dry with paper towels. Season both sides of the steak with coarse sea salt.

Heat a griddle or a large pan on medium heat and melt a couple of tablespoons of butter. Add the chopped onion and green peppers, seasoning them with salt, pepper, and garlic powder. Cook until the vegetables are tender.

In a separate pan, sear the steak for 2 minutes on each side over medium-high heat. Then, transfer it to an oven preheated to 220°C (450°F) for 7 to 8 minutes, or until it reaches your desired doneness. For a medium-rare steak, the internal temperature should be around 130-135°F.

Let the steak rest for about 10 minutes before thinly slicing it across the grain.

Now it's time to assemble the tacos! Warm up the tortillas in the microwave or on a skillet. Spread some butter on the tortillas and add shredded cheddar cheese to the tops. Then, add the steak and veggie mixture, folding over the tortilla and cooking until golden brown and crispy.

Serve the tacos with your choice of toppings and enjoy!

Street tacos with cotija cheese

Ingredients

• Carne asada (flank steak or skirt steak)
• Avocado
• Onion (yellow, white, or red)
• Lime
• Cilantro
• Cotija cheese
• Tortillas (cassava flour tortillas or any other variety)

Optional Ingredients

• Fresh sauces (pico de gallo, salsa, lime crema, or chipotle sauce)
• Cheeses (queso fresco or any Mexican blend)
• Fresh veggies (radishes)

Instructions

Grill the carne asada to your desired level of doneness. Slice the steak against the grain, then chop it into small pieces.

Mash the avocado and spread a generous amount onto each tortilla. Top the avocado with chopped carne asada, a sprinkle of cotija cheese, some diced onion, and fresh cilantro.

For an extra touch of flavour, squeeze some fresh lime juice on top of your tacos.

Tips

You can also add other toppings such as fresh sauces, different types of cheese, or fresh veggies like radishes for an extra crunch.

Serving Suggestions

These street tacos pair well with a classic margarita, strawberry margarita, or mango margarita.

Grilled steak street tacos with cotija cheese

Ingredients

• 1 pound flank steak or skirt steak (top sirloin steak also works)
• Kosher salt to taste
• 1 tablespoon taco seasoning or steak seasoning
• 8 street taco tortillas (flour or corn)
• 1 red onion, chopped
• 1/2 bunch cilantro, chopped
• Cotija cheese, to taste

Optional toppings:

• Shredded lettuce or cabbage
• Shredded or crumbled cheese
• Grilled corn
• Sliced jalapeno pepper
• Thinly sliced red onion

Steps to Make:

• Remove the steak from the refrigerator and bring it to room temperature.
• Stir together the salt and other seasonings in a bowl. Rub the steak on both sides with the spice mixture.
• Grill over medium-high heat on a grill pan, skillet, or outdoor grill, only flipping once. For a medium steak, cook until the internal temperature reaches 155 degrees Fahrenheit (68.3 degrees Celsius).
• Remove the steak from the grill and let it rest for about 5 minutes. The internal temperature will continue to rise to about 160 degrees Fahrenheit (71.1 degrees Celsius), which is medium doneness.
• Cut the steak into thin strips or small, bite-sized pieces.
• Place the steak strips on the tortillas.
• Top with onions, cilantro, and cotija cheese.
• Enjoy your delicious steak street tacos!

Tips:

• If you can't find cotija cheese, you can substitute it with feta, shredded cheddar, or Colby Jack cheese.
• For a more authentic street taco experience, use small-sized tortillas. You can find street taco-sized flour tortilla shells at some grocery stores, or cut larger tortillas down to size using a cookie cutter.
• While corn tortillas are traditional for street tacos, feel free to use flour tortillas if you prefer.

Frequently asked questions