Cheesesteak Taquitos

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Meaty, cheesy, crunchy – these cheesesteak taquitos are everything I want in a meal. With a simple but hearty filling and taking only minutes on the griddle to crisp up to perfection, this is a quick and easy recipe guaranteed to leave your friends and family wanting more.

I’m a big fan of Tex-Mex food, and I know you guys are too. So much so, that we’ve had several requests for this recipe from our Griddle Group community. And I’m not surprised. Taquitos are arguably the best of all the Mexican snacks. Not as messy as tacos or fajitas, much quicker to make than enchiladas, taquitos are the perfect crowd-pleaser for any occasion.

And my Philly cheesesteak taquitos are so easy – they’re pretty much roll and go. But beware! Rich meaty ribeye, gooey savory cheese, the crispiest fried tortillas… they’re so delicious, your friends and family won’t want you to stop rolling!

*And for more cheesesteak recipes, be sure to check out our authentic Philly Cheesesteaks!

What are Taquitos?

Taquitos, or rolled tacos, are a classic Mexican dish. They’re made by rolling seasoned meat, like beef, chicken or pork, together with plenty of shredded cheese, inside a corn tortilla. They’re usually fried (although they can be baked for a slightly healthier version) and served with all your favorite Mexican fixings.   

What do I need for Cheesesteak Taquitos?

• Cheese – We’ve used a mix of three different cheeses to really amp up the flavor of our Philly cheesesteak taquitos, but you don’t have to. You could use just cheddar, sub one of the cheeses for a mild shredded mozzarella, use regular Monterrey Jack instead of the Hot Pepper Jack – all cheese is good cheese.

• Tortillas – You can use flour tortillas, but we really recommend using corn because they crisp up nicely. You can use white or yellow corn tortillas, just make sure they are large enough – the street taco sized tortillas don’t work well for this recipe because they don’t hold much filling.

• Steak – We’ve used ribeye because of its rich meaty flavor, moist texture, and plentiful fat content. And it’s that fat that you need to keep your steak and cheese taquitos juicy. You could use a different tender cut of beef like sirloin or New York strip if you wish.

• Peppers and onions – This is a classic veg mix for cheesesteak taquitos – super easy with maximum taste. We’ve used green bell pepper and yellow onion, but you could use red bell pepper and red onion. You could try tomatoes (as long as you take out the seeds, nobody wants soggy taquitos) and corn. Or black beans and fresh jalapeño. Just like burritos or fajitas, you can pack your steak and cheese taquitos with whatever you like, and they’re going to be delicious.

• All-purpose seasoning of your choice – We used Shake That All-Purpose Seasoning, our own blend of salt, pepper, garlic, and butter flavors… so good on steak and veggies! You can also substitute salt and pepper.     

• Cheese sauce – We kept it simple and used a can, but you can definitely make your own cheese sauce from scratch (like we did with these awesome Philly Cheesesteak Smashed Tacos).

• Oil – These cheesesteak taquitos get shallow-fried on the griddle (or in a large skillet on the stovetop) so you will need your favorite oil for frying. We used avocado oil.

Making the Cheesesteak Mixture for Taquitos

When the steak is cut and the vegetables are diced, the next step is to cook the steak mixture for the taquitos.

1. Sauté the peppers and onions – The cheesesteak mix isn’t going to take long to cook, so get your vegetables started first. Some people like to keep a crunch, but I like the peppers and onions cooked down a little for the perfect soft, squishy bite.    
2. Cook the steak – Move the vegetables on the griddle to make room for the steak. Add the cut steak to the griddle to cook. Season with your favorite all-purpose seasoning and cook until steak is done to your liking.
3. Mix the sautéed vegetables and steak together – Move the peppers and onions back to the ribeye and mix everything together. Now’s the time to taste and add more seasoning if you think it needs it.
4. Remove the cheesesteak mixture from the griddle and add cheese – Take your steak and vegetable mix off the griddle, add to a bowl, and allow to cool slightly before adding about 1/3 of the shredded cheese to the beef.

While the steak mixture cools, go ahead and clean your griddle top to get ready for frying the Philly cheesesteak taquitos.

How to Make Steak and Cheese Taquitos on the Griddle (or Skillet)

Whether you use a large skillet on the stovetop or you cook these awesome cheesesteak appetizers on the griddle, the process is the same. The steak and cheese taquitos will shallow fry on the hot cooking surface until crispy.

Just follow these steps:

1. Warm the tortillas – Place the corn tortillas onto the griddle and warm them gently. It only takes a minute or two – you’re not looking to cook them, only to make them soft and pliable ready for rolling.  
2. Assemble the tortillas – Put a warmed tortilla onto a clean board, add the cheese steak and veg mixture and more shredded cheese, then gently roll it up.
3. Cook the cheesesteak taquitos – Drizzle oil onto the flat top, set to a medium heat, and place the taquitos onto the griddle seam-side down.
4. Rotate so the taquitos cook evenly – Wait until they have a nice golden color, add more oil to the griddle if needed, and flip. As you cook, move the taquitos around to make sure you get that unmistakable crunch and color on all sides.  

*TIP – Right when you place the taquitos on the griddle, you’ll need to apply a bit of pressure using your spatula to hold the taquito down on the seam side so that it doesn’t start to unroll. After a few seconds, the heat from the griddle will melt the cheese which will help to keep the rolled shape.

Then heat up your cheese sauce and serve the deliciously crunchy, cheesy steak taquitos!

Can I make the cheesesteak taquitos in advance?

You can definitely make the mixture up to a day or so in advance. Once the steak, vegetable and cheese filling is cool, store in an airtight container in the refrigerator until you need it. Once the mix is rolled inside the tortilla, it will be perfectly reheated on the griddle. This helps make cheese and steak taquitos an easy but impressive dish to take to a friend’s BBQ or even a tailgate.

How do I make sure my taquitos don’t fall apart?

I’ve tried using a slurry mix of cornstarch and water to stick the tortillas together, but my favorite method by far is: cheese glue. That’s right. When you assemble the steak and cheese taquitos, add the meat to one side of the tortilla and extra shredded cheese to the other. So, as you cook them, the cheese will act like a glue and stick that taquito together – solid as a rock. A bit of cheese will ooze out when they’re cooking, but that’s a bonus! It’s like a little cheese skirt of deliciousness.

Also, I strongly recommend that you place the taquitos on the griddle seam-side down, and then apply some pressure with your spatula for about 10 seconds to help form a seal (see photo below).

What should I serve with Philly cheesesteak taquitos?

When I think about taquitos, I think about game night. Whether you’re hosting a football party for the family, or getting the guys over for beer and appetizers, you need the classics: Chicken wings, potato skins, fried pickles – is there anything better to go with your cheesesteak taquitos?!

And what about on the side? We served our taquitos with a simple cheese sauce but, for me, it’s the more the merrier when it comes to condiments. Serve with sour cream, Pico De Gallo, refried beans, or my fresh and zesty Grilled Tomatillo Salsa.

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