Steak Egg & Cheese Tacos

These Steak, Egg, and Cheese Tacos, make 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 is that they’re great any time of the day, breakfast, brunch, lunch, and dinner. Enough writing. I hope you enjoy it.

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.

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?

• Salsa Verde
• Poblano Sauce
• Charred Salsa
  

Meal Ideas:

• Cream Cheese Creamed Spinach
• Strawberry Whisky Cake
• Muddy Mississippi River Fish
  

Recipe:

Steak, Egg & Cheese Tacos

Kenneth Temple

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.

5 from 2 votes

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Total Time 25 mins

Course Main Course

Cuisine Mexican

Servings 4 persons

Calories

Ingredients

  

1x2x3x

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

Keyword tacos

Cooked this recipe?Let me know how it was!