Ribeye Tacos with Crispy Cheese-Crusted Tortillas
Seared ribeye steak and sautéed onions served on flour tortillas with a built-in crispy cheese crust, pico de gallo, and fresh guacamole.
Servings: 8 tacos*
Ingredients
- 2-4 tbsp canola or olive oil**
- ¾ lb ribeye steak
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- 1/8 tsp cayenne pepper (add more for more kick)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ sweet onion sliced
- 8 flour tortillas
- ¾-1 cup shredded mozzarella cheese
- Pico de gallo for serving
- Guacamole for serving
Instructions
Onion
- Heat a small skillet or frying pan over medium heat with a drizzle of oil.
- Sauté the sliced onion until softened and lightly browned, then leave it on low heat until ready to serve.
Ribeye
- Trim fat from the ribeye and chop into small pieces, about ½ inch.
- Combine smoked paprika, cumin, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and pepper in a small bowl.
- Rub spice mixture and a drizzle of oil into the steak; marinate for at least 5-10 minutes
- Meanwhile, heat a large skillet or frying pan over high heat with 1-2 tablespoons of oil.
- Sear ribeye until browned and cooked to desired doneness, stirring occasionally.
Tortillas
- While the ribeye is marinating, heat a large nonstick skillet over medium heat with a thin layer of oil.***
- Sprinkle about 1 ½-2 tablespoons of mozzarella cheese in an even layer onto the pan, and wait around 30 seconds until it starts to bubble, then press a tortilla firmly onto the cheese.
- Cook the tortilla for about a minute, until the cheese is crispy and browned and the tortilla is heated through, then remove from heat with a spatula.
- Repeat for as many tortillas as desired, adding more oil to the pan as necessary.
- Stack tortillas (separated with parchment paper if needed to prevent sticking) and cover until ready to serve.
Taco Assembly
- Fill each cheese-crusted tortilla with ribeye, sautéed onions, pico de gallo, and guacamole. Serve immediately.
Notes
*This recipe makes around 8 tacos, which can feed 2-4 people.
**I prefer canola oil for this recipe since it has a higher smoke point, but olive oil works too.
*** You can use an oil spray or regular oil with a pastry brush to coat your pan with a thin, even layer.