Cheesesteak Taquitos
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.
Servings: 20 taquitos
Ingredients
- 20 corn tortillas
- 1½-1¾ lbs ribeye steak
- ¾ medium green bell pepper, small diced
- ½ medium onion, small diced
- all-purpose seasoning *We used Shake That All-Purpose Seasoning.
- 8 ounces shredded cheddar cheese
- 8 ounces shredded pepper jack cheese
- 4 ounces shredded gouda *Or substitute extra shredded cheddar or pepper jack.
- oil for frying
- cheese sauce for dipping
Instructions
- Preheat the griddle or skillet on medium heat. For griddle cooking, the griddle temperature should be about 400-425℉.
- Slice your ribeye steaks as thinly as possible against the grain, then roughly chop into smaller pieces.
- Add about 1 tablespoon of oil to the heated griddle surface and spread it around with your spatula. Sauté the diced bell peppers and onions on the oiled surface until tender. When vegetables are about ¾ of the way cooked through, season with all-purpose seasoning or salt and pepper, and move to the cooler side of the griddle to make room for the steak.
- Add the chopped ribeye to the griddle to cook. Season with all-purpose seasoning. Cook the steak until almost done to your liking. Then, mix the steak and vegetables together on the griddle. Continue to cook until steak is done to your liking.
- Remove the steak and vegetable mixture from the griddle and transfer to a large bowl. Allow to cool slightly, and then mix in about ¼ of the shredded cheese.
- Assemble the taquitos. Warm your corn tortillas on the griddle just until they’re pliable. Then, add a spoonful of the cheesesteak mixture to one side of the warm tortilla, and spread about 2-3 tablespoons of shredded cheese on the other side. Roll up tightly so that the cheese is on the seam side - as the cheese melts it will help seal the seam.
- Add a small bit of oil to the heated griddle. Place the taquito seam side down in the oil. *TIP - When you place the taquito on the griddle, use your spatula to apply a bit of pressure for about 10 seconds so that the cheese melts a bit to seal the seam. This helps your taquito to not come unrolled. Repeat for the remaining taquitos.
- When the taquitos have a nice golden color on the first side, add more oil to the griddle if needed, and roll to the next side. Continue cooking and rotating the taquitos until crispy and golden brown on all sides. As the taquitos finish cooking, transfer to a wire rack or paper towels to drain off excess oil.
- Serve cheesesteak taquitos with cheese sauce for dipping.
Video
Notes
- Warm your tortillas just enough to make them pliable and easy to roll. This will keep the corn tortillas from cracking or tearing as you roll the taquitos.
- Dice your peppers, onions, and steak smaller than usual to ensure everything fits perfectly inside the taquito.
- 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.