All you need is one skillet and a few minutes to cook these easy, cheesy steak and veggie tacos. First cook the steak, then cook the veggies, then put it all together and melt cheese on top. Boom! Serve it in a tortilla with a tangy, crunchy avocado salsa for a veggie and protein packed dinner!
Ingredient highlight
Beef! Is an extremely nutrient-dense animal protein with lots of iron, vitamin B12, zinc, and selenium to name a few. Look for “100% grass-fed” on the label for the highest quality beef.
Servings 4 – 6
Prep Time 20 minutes 
Cook Time 15 minutes Ingredients
- 2 tbsp olive oil, divided
- 16-24 oz flank, skirt, sirloin, or flat iron steak, cut against the grain into very thin slices
- 1 tsp kosher salt, divided
- 2 cloves garlic, chopped
- 1 tbsp ground cumin
- ½ tsp red pepper flakes (optional)
- 2 bell peppers (about 14 oz), seeds removed, thinly sliced (about 3 cups)
- 8 oz mushrooms, thinly sliced (about 2 heaping cups)
- 2 cups (5 oz) grated cheddar (or use sliced)
- 8-10 medium tortillas
For the salsa:*
- 2 medium avocados, chopped
- 1 cup chopped radish**
- ½ cup chopped cilantro
- 2-3 tbsp lime juice
- ½ tsp kosher salt
- *You could use any salsa or your favorite taco or fajita toppings.
- **You can really use any veggie – cucumber, fennel, cabbage, tomatoes, corn.
- Note: ~ this can easily serve 6 if you use 20-24 oz steak.
Instructions
- To make the salsa, add all ingredients to a medium bowl and toss to combine.
- In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the steak, spread it into an even layer, and sprinkle with ½ teaspoon salt. Let it cook, undisturbed, for 3-5 minutes or until browned. Stir and continue to cook until cooked through, about 1 minute. Add the garlic, cumin, and red pepper flakes and cook for 1 more minute, stirring often. Transfer to a cutting board, plate, or bowl.
- To the skillet over medium-high heat, add the remaining 1 tablespoon oil along with the veggies. Sprinkle the remaining ½ teaspoon salt all over and cook, stirring occasionally and scraping up anything stuck to the skillet, for 5-7 minutes or until veggies are softened and browned in spots.
- Turn the heat down to low, add the steak back to the skillet and stir everything together. Spread it out evenly and sprinkle the cheese all over. Cover with a lid for about 1-2 minutes or until the cheese is melted.
- Serve in a warm tortilla with the salsa and any other toppings you have.
Items you can prep ahead (optional)
- Thinly slice 16-24 oz steak
- Chop 2 cloves garlic
- Thinly slice 2 bell peppers (about 3 cups)
- Thinly slice 8 oz mushrooms (about 2 heaping cups)
- Grate 2 cups (5 oz) cheddar (or use sliced)
- Make the salsa – chop 2 avocados + 1 cup radish + ½ cup cilantro
Substitutions:
- To make vegetarian, sub two cans of beans for the steak. Cook the beans in the oil with salt, just like the steak. Follow the recipe as is.
- To make vegan, see above and use vegan cheese.
- Use thinly sliced chicken in place of steak.
- Use 5-6 cups worth of any combination of veggies.
- Use any melty grated cheese like cheddar, pepperjack, or mozzarella.
Storage:
- Store leftovers in an airtight container:
- Steak/veg: up to 5 days in the fridge or 2 months in the freezer.
- Salsa: up to 6 days in the fridge
Leftovers + Repurposing:
- Make it a steak taco bowl – serve the steak and salsa with chips or over a bed of grains or roasted potatoes.
- Use the steak/veg and salsa as a nacho topper.
- Make it a quesadilla – mix in some extra cheese and put it in a large flour tortilla.
- Have a steak and eggs breakfast! Pair the steak with a couple of fried eggs.
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