Your cart is currently empty!
The Best Crispy Queso Steak Tacos with Melty Cheese
I love tacos—I want to be a taco. And these crispy, cheesy queso steak tacos were the BOMB! Crispy tortillas loaded with melty Oaxaca cheese and tender, marinated steak, all topped with fresh cilantro, onions, and a squeeze of lime. They’re the ultimate street-style steak tacos made right at home!
These queso carne tacos are surprisingly easy to make. Once the steak is marinated, the rest comes together quickly!
- Marinate the Steak – Let the skirt or flank steak soak up all the delicious flavors.
- Sear & Rest – Cook the steak to perfection, then let it rest before slicing into juicy, bite-sized pieces.
- Assemble & Fry – Heat a skillet with oil, place your tortillas down, add Oaxaca cheese and steak, then fold them like a quesadilla and fry until golden and crispy.
- Top & Serve – Garnish with cilantro, onions, salsa verde, and fresh lime juice for that authentic taqueria flavor.
The result? The best queso steak tacos—cheesy, crispy, juicy, and full of bold Mexican-inspired flavors!
The Secret to the Best Tacos? Flavor + Texture!
The key to an amazing taco is balancing bold flavors with the perfect crunch. That’s why I always lightly fry my tortillas—to get that golden crisp. The crunchy shell, paired with melted Oaxaca cheese, tender marinated steak, and spicy salsa, is taco perfection in my eyes!
Ingredients To Make Queso Steak Tacos
For the Steak Marinade
- Skirt Steak (or flank steak)
- Orange Juice: Juice of 1 fresh orange
- Lime Juice: Juice of 1 lime
- Seasonings: Pantry staples. Onion powder, garlic powder, chili powder, cumin, salt, pepper
- Cilantro: Fresh, chopped
- White Onion: Chopped
What You’ll Need for the Steak Tacos
- Tortillas: I prefer corn tortillas, but flour works too!
- Flank or Skirt Steak: Marinated and cooked
- Oaxaca Cheese: Shredded
- Cilantro: Diced
- White Onions: Diced
- Limes: Fresh is best
- Salsa Verde: made fresh. *See notes.
Customize Your Queso Steak Tacos
Want to switch it up? Try these fun variations!
Chicken: Swap steak for grilled or shredded chicken.
Shrimp: A seafood twist that’s just as delicious.
Pico de Gallo: Fresh tomato salsa for added zing.
Pineapple Salsa: A sweet-spicy kick! Try my Pineapple salsa.
Sour Cream: For a creamy finish.
More Recipes To Try
Black Eyed Peas
Chicken Rasta Pasta
Million Dollar Stuffed Shells
The BEST Roasted Tomato Soup
If you make my Queso Carne Steak Tacos, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Crispy Queso Steak Tacos
Equipment
- Cast Iron Skillet or griddle
Ingredients
For the steak
- 1 lb flank steak
- 1/2 tbsp onion powder
- 1 tsp cumin
- 1/2 tbsp garlic powder
- 1/2 tbsp chile powder
- 1/2 tsp Salt + pepper
- 1 lime juice
- 1/2 navel orange juice
- 4-5 cloves garlic or 2 tsp garlic paste
- 2 tbsp olive oil
- cilantro optional
- 1/4 onion sliced, optional
For the tacos
- tortillas
- 1/3 cup oil for frying
- 1/2 white onion diced
- 1/3 cup cilantro diced
- 1 cup Oaxaca cheese shredded
For the salsa verde
- 6 tomatilos
- 2-3 cloves of garlic
- 1/4 white onion
- 1/4 cup chicken broth or water
- salt to taste
- 2-3 serrano peppers
- 1 jalapeño
- 1/2 tsp chicken bouillon
- 1/4 cup cilantro stems too
Instructions
- To a large ziploc, add steak, olive oil, onion powder, garlic powder, cumin, Chile powder, black pepper, lime juice and orange juice. Then add in 2 cloves of minced garlic, cilantro and white onion. Allow to marinate overnight if you can.
- In a cast iron skillet over medium high heat add in oil and sear the flank steak 4-5 minutes on both sides or to your desired doneness. Remove the steak from the pan and allow it to rest 10 minutes before cutting. Cut the steak into pieces and if needed give it another quick sear to your desired doneness.
- While the steak rests, dice onions, cilantro and squeeze in lime juice, and set aside.
- Ina large skillet add 2 tbsp of oil at a time, add tortillas, then cheese and steak. Fold the tacos quesadilla style. Cook on both sides for about 2-3 minutes or until the cheese is melty and the tortillas are golden.
- Serve the tacos with cilantro/ onion mix and salsa verde and enjoy!
For the salsa verde
- Peel and clean the tomatillos and other veggies. In a large skillet with oil, char the vegetables for about 7-10 minutes. Then, add in the garlic cloves and cook for an additional 3-4 minutes, stirring frequently to ensure the tomatillos don't burst
- Allow the veggies to cool, then transfer them to a blender along with the juices from the pan. Add cilantro, water, salt, and chicken bouillon. Pulse until smooth. Taste and adjust seasonings as needed
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
I’m Ci,
Welcome to CookWithCi, where I share my love for cooking. Here you’ll find a variety of delicious and fun recipes. From comfort classics to simple delights. I hope you are inspired to get creative in the kitchen. xoxo!
Ease Into Fall
Let’s Be Friends
Your message has been sent
