These steak tacos are spectacular and ready in a flash using prepared shaved beef steak and a homemade sauce. Thank you to the Ohio Beef Council for sponsoring this post. As always, all opinions are my own.
These steak tacos just need a skillet and a few minutes to prepare. There were a couple of weeks I wasn’t able to find ground beef at my local grocery. That has since been remedied. But I was able to find packages of shaved beef steak. Most people think Philly Cheesesteak Sandwiches when they see shaved beef. But I saw tacos. My kids are taco fanatics. I have many versions of tacos here on my website. But I didn’t have a quick, stovetop steak taco recipe until now. The shaved beef steak cooks really quickly. And I developed a delicious, 9-ingredient, from-scratch taco sauce to flavor the steak. This dinner will help you celebrate Cinco de Mayo in style.
How to Cook Steak Tacos
A non-stick, large skillet is what you need to cook these steak tacos. First, you sauté the steak. Remove it and then add the steak sauce ingredients to the pan with the juices from the cooked steak. Return the cooked steak to the pan to blend the steak and sauce together. These steak tacos are so quick and easy to make. But they are big on flavor.
What to Season Steak Tacos With
For this recipe, I created a from-scratch taco sauce that uses just nine ingredients –
- fresh garlic
- tomato paste
- chili powder
- smoked paprika
- red pepper flakes
Facts about Ohio Beef
- Make Taco Tuesday nutritious and delicious by preparing beef! A 3oz. serving of beef provides 25 grams of protein and 10 essential nutrients, like B vitamins, all wrapped up into one tasty package.
- Beef is BIG on protein, providing 25 grams per 3oz. serving or about half of your body’s daily needs. Adding high-protein foods, like beef, to your diet will help with weight management and will keep you feeling energized all day.
- Ohio beef farmers are passionate about protecting the environment and providing excellent care for their cattle. Meet Scott and Sasha Rittenhouse, a millennial beef farming couple from New Carlisle, Ohio, who make caring for their cattle the No. 1 priority on their farm.
- 98 percent of Ohio’s 17,000 beef farms are family-owned and operated. Beef cattle can be found in every Ohio county.
- I used a non-stick skillet similar to this one for cooking my steak
- Here is where I purchased the beef shaved steak
- I used cotija cheese for this recipe. Other good choices would be shredded Monterey Jack or sharp cheddar cheese
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- 14 oz beef shaved steak
- 2 tbsp butter divided
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 2 tsp chili powder
- 2 tsp sugar
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes add more for more spice
- 1/2 tsp salt
- 1/3 cup light beer
- chopped avocado, lime juice, crumbled cotija cheese for topping
- flour tortillas
- In a large, non-stick skillet over medium - high heat, melt one tablespoon of the butter. Add the shaved steak and cook, stirring often, until no longer pink. Remove the steak from the pan, leaving behind the juices.
- Over medium heat, add the remaining tablespoon of butter and melt. Add the garlic and cook, stirring often, until fragrant, about one minute.
- Add the tomato paste, chili powder, sugar, smoked paprika, red pepper flakes and salt. Cook, stirring often, for an additional minute.
- Stir in the beer and cook for a couple of minutes until smooth. Return the steak to the pan with the sauce and stir to combine and cook for a few minutes until heated through.
- Serve the steak with tortillas and toppings to make tacos.