Crispy Steak Cheese Tortilla Melts (Printer-friendly)
Golden tortilla wraps filled with seasoned steak, melted cheese blend, and caramelized vegetables for a delicious handheld experience.
# What You Need:
→ Steak
01 - 12 oz flank steak or sirloin, thinly sliced
→ Marinade
02 - 1 tbsp olive oil
03 - 1 tbsp lime juice
04 - 1 tsp chili powder
05 - ½ tsp salt
06 - ¼ tsp black pepper
07 - 1 clove garlic, minced
→ Vegetables
08 - 1 small red onion, thinly sliced
09 - 1 small red bell pepper, thinly sliced
10 - 1 small green bell pepper, thinly sliced
→ Cheeses
11 - 2 cups shredded mozzarella
12 - 1 cup shredded cheddar
→ Tortillas
13 - 4 large flour tortillas (10 in)
→ Cooking & Serving
14 - 2 tbsp vegetable oil (for frying)
15 - Optional: salsa, sour cream, chopped cilantro for serving
# How to Make It:
01 - In a mixing bowl, combine the thinly sliced steak with olive oil, lime juice, chili powder, salt, black pepper, and minced garlic. Toss to coat evenly and set aside to marinate while preparing the remaining ingredients.
02 - Heat a large skillet over medium-high heat with a light coating of oil. Sear the marinated steak slices for 1 to 2 minutes per side until well browned but still juicy. Transfer to a plate and set aside.
03 - In the same skillet, add the sliced red onion, red bell pepper, and green bell pepper. Sauté for 4 to 5 minutes until softened and lightly caramelized. Remove from heat and set aside.
04 - Wipe the skillet clean. Briefly warm each flour tortilla to make it pliable. Divide the seared steak, sautéed vegetables, shredded mozzarella, and shredded cheddar evenly among the tortillas. Fold the sides inward, then roll each tightly into a sealed wrap.
05 - Heat vegetable oil in the skillet over medium heat. Place the assembled wraps seam-side down and cook for 2 to 3 minutes per side until the exterior is golden brown and crispy and the cheese has fully melted.
06 - Slice each tortilla melt in half and serve immediately with salsa, sour cream, and chopped cilantro on the side if desired.
# Expert Tips:
01 -
- The contrast between that shattering crispy tortilla shell and the gooey cheese pull inside is genuinely unreal.
- It comes together in under forty minutes with ingredients you probably already have hanging around your kitchen.
02 -
- Overcooking the steak is the fastest way to ruin this recipe because it spends time in the tortilla too, so pull it from the pan while it is still a little pink.
- Folding the tortillas while they are cold will crack them every single time, so that quick warm up step is not optional.
03 -
- Slice your steak while it is still slightly firm from the fridge for the thinnest, most even pieces.
- Reserve a small handful of cheese to sprinkle directly into the hot skillet before you lay the wrap down for an extra crispy cheese skirt.