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Steak Tortillas

"When I fix steak, I always grill one extra so I have leftovers to make these delicious filled tortillas," informs Kris Wells of Hereford, Arizona. The steak strips are seasoned with salsa, chili powder and cumin, then tucked inside soft flour tortillas with tasty toppings.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings


  • 2 cups thinly sliced cooked beef ribeye or sirloin steak (about 3/4 pound)
  • 1 small onion, chopped
  • 1/4 cup salsa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 cup cold water
  • 6 flour tortillas (8 inches), warmed
  • Shredded cheese, chopped lettuce and tomatoes and additional salsa, optional


  • In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder.
  • In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.
Nutrition Facts
1 each: 253 calories, 6g fat (1g saturated fat), 43mg cholesterol, 313mg sodium, 28g carbohydrate (1g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
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Average Rating:
  • Donna
    May 30, 2020

    This was very good. I made the recipe as is. It tasted like a fajita without the green peppers. I will definitely make it again but I will cook some green pepper strips in at the onion and meat cooking stage. We used tomato basil wraps because that's all that I had and we added all of the optional ingredients listed. My husband gave the "MMM" of approval. That's when I know it's good.

  • Erich
    Aug 9, 2017

    Excellent with 1/2 left over rib eye and 1/2 left over strip. I added some chipotle chile pepper, onion chives, and chili peppers. Also added liquid smoke to the skillet with meat and onions. Used Monterey Jack and 4-cheese Mexican cheeses. Delicious topped with sour cream and made-from-scratch guacamole. Side was black bean and corn salsa, also made from scratch. Great meal. Thanks.

  • RachelB04
    Apr 22, 2015

    This was really good! I also used sirloin steak, sliced thin. It had just the right amount of smoky flavor. My husband was grabbing the steak right out of the pan, didn't even wait for a tortilla. Will definitely make this again.

  • rebelwithoutaclue
    Mar 10, 2015

    Really good. Increased garlic pwr to 1/2 tea and sliced sirloin steak very thin. Had to laugh @ 5hungrykids, she always has leftover steak! Who has leftover steak? Not in my lifetime, to date!

  • kgood1234
    May 12, 2014

    This was so authentic tasting. I didn't have cumin so I used 1 tsp of Mexican chili powder gave it lost of flavor. Also, I used 1/2 cup fresh deli salsa which gave it some kick. the left over NY strip steak had been seasoned with Montreal steak seasoning. So good, this will now be my go to recipe for leftover steak.

  • sjmdam
    Feb 9, 2014

    These were good, but I think they needed more kick I don't like spicy but it needed a little more flavor

  • pajamaangel
    Nov 21, 2013

    I used this recipe and used it over tortilla chips to make nachos instead. I also added a can of black beans to the mix. We enjoyed it very much!

  • lreynal
    Apr 30, 2013

    This was very good. I also make extra when I cook steak for tacos and such. I made the recipe as is, it was good. But, for our taste I added 1/4 tsp red pepper flakes for some heat. I will make this again!

  • 5hungrykids
    Aug 23, 2012

    Absolutely fabulous recipe! We always have leftover steak so this works great for me. My kids love these as well. A definite plus as they are very picky with "Mexican" food. Thanks for sharing.

  • ruthi01
    Dec 24, 2011

    No comment left