Steak, Egg & Cheese Street Tacos

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Steak Egg & Cheese Tacos

These steak, egg and cheese tacos, makes my inner tacohead smile. 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.

Steak, Egg and cheese tacos

Steak Cooking tips:

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.

Can you make ahead?

Fridge: You can make the salsa and steak in advance. Keep them in separate in an airtight container for up to 3 days max. Reheat the steak in a 350 degree oven for 5-8 minutes.

Steak, Egg and cheese tacos

Recipe Video:

Substitution Options:

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

what to serve with Steak,Egg & cheese tacos?

Meal Ideas:

Recipe:

Steak, Egg and cheese tacos
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Steak, Egg & Cheese Tacos

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
Total Time 25 minutes
Servings 4 persons

Ingredients

Steak:

  • 2 tablespoons Tajin seasoning
  • 2 teaspoons cumin
  • 2 1- inch cut rib-eyes
  • 2 tablespoons avocado 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

Salsa:

  • 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

Instructions

  • 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 avocado 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.
  • While steak is in the oven, in a small bowl mix the tomatoes, jalapeno, cilantro, lime juice, kosher salt and black pepper.
  • 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.
  • Slice steaks and serve each tortilla with eggs, 1 tablespoon cheese, steak and salsa.

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!

1 thought on “Steak, Egg & Cheese Street Tacos”

  1. 5 stars
    Fire 🔥 tacos right here! I usually don’t like my eggs runny, but that textured made it hit different! #Deliciousness

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