Let me tell you – when I handed one of these tacos to my husband, he took one bite, paused dramatically, and declared: “This is the best taco I’ve ever had.” And I have to agree. These are not your average Tuesday night tacos. We’re talking sizzling steak, buttery peppers and onions, melty pepper-jack cheese, and that perfect crunch when it all comes together in a toasted corn tortilla.
I made these on a whim after a long day, and now they’re officially on rotation in our house. The flavor is rich, the textures are satisfying, and the whole thing comes together in under an hour (plus marinade time). Perfect for dinner parties, date nights, or just when you want to treat yourself!
“Better Than a Taco Truck” Steak & Cheese Tacos
Ingredients
- 2 lbs skirt steak (strip or sirloin also works!)
- 1 tbsp olive oil
- 1 tbsp minced garlic
- Juice of 2 limes
- ¼ cup soy sauce
- 1 yellow onion, finely chopped
- 3 green bell peppers, chopped
- 4 tbsp butter, divided
- Shredded pepper jack cheese
- White corn tortillas
- Taco Bell chipotle sauce (optional, but amazing)
- Sour cream for dipping (also optional, but highly recommended)
- Salt, pepper, garlic powder to taste
Directions
- Marinate the Steak
Start by slicing your steak thinly against the grain—this helps it stay tender. In a large bowl or container, combine the steak with olive oil, lime juice, minced garlic, soy sauce, and a sprinkle of salt, pepper, and garlic powder. Mix it well to coat everything evenly. Cover and refrigerate for at least 1 hour (but overnight is even better if you plan ahead!). - Prep the Veggies
While the steak is soaking up flavor, chop up your onion and peppers. Store them in the fridge until you’re ready to cook. - Sauté and Sear
In a large skillet over medium heat, melt 2 tablespoons of butter. Sauté the chopped onions and peppers until soft and golden. Set aside.
In the same pan, drain the steak from the marinade and cook over medium-high heat until browned and cooked to your liking. Then stir the peppers and onions back in with the steak. - Build the Tacos
In a clean pan or griddle, melt the remaining butter and toast each corn tortilla until lightly golden. Sprinkle a generous handful of shredded pepper jack cheese on one side, then top with the steak mixture. Fold the tortilla over and continue cooking each side until crispy and the cheese is fully melted. - Serve – Drizzle with Taco Bell chipotle sauce if you’re craving heat, and don’t forget a side of sour cream for dipping. These are best enjoyed hot off the pan, preferably while standing over the stove stealing bites before they hit the plate.
