Steak, Egg & Cheese Street Tacos

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on pinterest
Share on email

Steak Egg & Cheese Tacos

I’m a tacohead. I love a good taco and will travel great distances for a good taco joint.

Since I had to keep Cinco de Mayo at home this year, I made my own tacos.

The thing I love most about these steak, egg and cheese tacos are that they’re great anytime of the day, breakfast, brunch, lunch and dinner.  Enough writing. I hope you enjoy.

P.S. If you do not eat red meat just substitute your protein of choice. 

Recipe Video:


Steak, Egg & Cheese Tacos
Total Time
25 mins
Tips for success: Use your favorite steak for this recipe and cook it to your desired temperature. This recipe is for a medium done steak. This recipe calls for scramble eggs since it’s for a large crowd but you can make the eggs anyway you like. If you cannot find tajin seasoning chili powder is a great substitute. Use your favorite cheese as a substitute for the pepper jack.
Course: Main Course
Cuisine: Mexican
Keyword: tacos
Servings: 4 persons
  • 2 tablespoons Tajin seasoning
  • 2 teaspoons cumin
  • 2 1- inch cut rib-eyes
  • 2 tablespoons grapeseed oil
  • 4 tablespoons unsalted butter
  • 1 tablespoon worcestershire sauce
  • 12 eggs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 12 flour or corn tortillas warmed
  • ½ cup shredded pepper jack cheese
  • 2 roma tomatoes chopped medium
  • 1 jalapeno chopped small
  • 4 sprigs cilantro chopped small
  • juice of ½ lime
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  1. Preheat the oven, turn on the heat to medium-high in a large skillet heat for 1 minute. In a small bowl, mix together tajin and cumin, then liberally season steaks evenly on both sides. Add grapeseed oil to skillet, add steaks and cook for 3 minutes, flip and cook for 1 minute. Pop in the oven for 5 minutes. Once steak come out the oven, add 2 tablespoons of butter and worcestershire sauce and baste steaks. Sit steaks on a plate, pour pan sauce over top and let rest for 10 minutes.
  2. While steak is in the oven, in a small bowl mix the tomatoes, jalapeno, cilantro, lime juice, kosher salt and black pepper.
  3. Turn on the heat to medium in a large skillet, in a large bowl mix the eggs, kosher salt and black pepper. Add 2 tablespoons of butter to skillet, once melted, add eggs and stir fast, cook for 2 to 4 minutes until eggs are fluffy.
  4. Slice steaks and serve each tortilla with eggs, 1 tablespoon cheese, steak and salsa.
Recipe Notes

Preheat oven 400 degrees

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

Leave a Comment

Your email address will not be published. Required fields are marked *

Take your cooking to the next level! Hunger Trap Academy is the course you've been waiting for.