Those leftover steak tacos are packed with savory goodness and perfect for any weeknight dinner! Topped with fresh onions and cilantro, and drizzled with a delicious roasted chipotle sauce, those tacos require very little prep work.

You know that feeling when you’ve got some leftover steak staring back at you from the fridge? Let me tell you, that’s a golden ticket to some epic tacos!

Those tacos are perfect for using your steak leftovers and you don’t have to worry about the meat being dried-out or too chewy because I am sharing a little trick to make it juicy again.

The recipe is pretty simple to make and can be ready in just 15 minutes!

Leftover steak tacos served in a plate with small bowls of toppings on the side.

Ingredients

  • Steak: Pick your leftover beef steak and chop it into small-sized bites.
  • Tortillas: Both flour and corn tortillas are perfect for making leftover steak tacos.
  • Stock: A bit of beef stock to reheat the steak.
  • Oil: I used olive oil.
  • For serving: Chopped onion and cilantro, radishes, and lime wedges.

For the chipotle salsa

  • Tomatoes: Use any type of fresh tomatoes you prefer.
  • Chipotle peppers: Use canned chipotle in adobo peppers, they are easily available in many supermarkets or online.
  • Chile de arbol: To add more spiciness, skip if you prefer your salsa to be mild.
  • Seasonings: A pinch of cumin, garlic clove, and salt.

How to Make Leftover Steak Tacos

Let’s start by making the star of this recipe: A delicious, smoky, mild chipotle salsa that goes perfectly with those leftover steak tacos.

Wash tomatoes and place them on a hot griddle or a cast-iron skillet. Grill until charred spots appear and tomatoes soften. Let tomatoes slightly cool down and then place them in a blender. Add garlic, salt, a pinch of cumin, chipotle and arbol chilies.

Blend until you desire consistency and then transfer the salsa to a jar or bowl. Set aside.

A jar with roasted chipotle salsa.

Reheat the leftover steak

In a small bowl, add beef stock, cumin, pepper, a pinch of salt, and oil. Mix and set aside.

Making beef stock mixture for leftover steak.

Heat 3 tablespoons of oil on a cast-iron skillet or frying pan. Add the steak and stir for half a minute. Pour the beef stock mixture over the meat, mix and allow to cook for 2 minutes. Be careful and don’t let the meat dry out.

Leftover steak cut into bites and reheated in an skillet.

Place on a plate and cover with foil to keep the meat warm and prevent it from drying out.

Assemble the tacos

Heat up your tortillas, you can use a cast-iron skillet or a comal. If you want them to have charred spots you can also heat them up directly on the stove flame or on a grill.

Place a tortilla on a plate, add meat in the middle then top with cilantro and onions. Drizzle with the chipotle sauce and serve immediately with a squeeze of lime.

Close-up of leftover steak tacos served with cilantro,  onions, radishes and salsa.

And voila! You’ve just transformed boring old leftover steak into a fiesta of flavors! Quick, easy, and dang tasty. Plus, you’ve rescued that steak from a sad fate in the back of the fridge. That’s what I call a win-win. Enjoy your taco feast!

Tips & Notes

  • You can add extra seasoning or spices to the reheated steak to freshen up its taste. Consider using Mexican-inspired spices like oregano, chili powder, paprika, or a squeeze of lime for an extra zing.
  • The key to flavorful leftover steak tacos is to reheat the steak and assemble it quickly, so don’t let it sit too long!
  • You can also heat up the tortillas in the microwave. Just pile them in batches of four to five tortillas and cover them with a damp paper towel. Microwave at high for about half a minute or until they’re warm and soft.
  • The chipotle salsa can be stored in the fridge for up to 4-5 days or can be frozen for up to 2-3 months.

Ways to Serve

I topped those delicious leftover steak tacos with fresh chopped onions and cilantro, added some diced radishes, and served with a squeeze of lime. But of course, you can make your version with whatever you have on hand at home!

So, let’s say you have carrots, cabbage, and onions; well, make this amazing Mexican cabbage salad! or you can also make a delicious fideo soup to serve as a side.

The chipotle salsa I am sharing today is the star of those amazing leftover steak tacos, but let me show you other delicious salsas to drizzle over your tacos:

Leftover steak tacos with a small bowl of chipotle salsa on the side.

More Taco Recipes

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Leftover steak tacos recipe.

Leftover Steak Tacos With Chipotle Salsa

10 tacos
Those leftover steak tacos are packed with savory goodness and perfect for any weeknight dinner! Topped with fresh onions and cilantro and drizzled with a delicious roasted chipotle sauce.
prep 10 minutes
cook 5 minutes
total 15 minutes

Ingredients 

  • 3 cups cooked steak (leftovers) (chopped)
  • 10 medium corn tortillas
  • ½ cup beef stock
  • oil
  • cumin
  • salt & pepper (to taste)

For the chipotle salsa

  • 3 medium ripe tomatoes
  • 2-3 chipotle peppers in adobo sauce
  • 2 arbol chilies (optional)
  • ¼ tsp cumin
  • 1 garlic clove (peeled)

To serve

  • 1 medium onion (chopped)
  • bunch of cilantro (chopped)
  • 1 cup radishes (diced)
  • limes

Instructions
 

Make the salsa

  • Roast tomatoes on a griddle until charred spots appear and tomatoes become soft.
  • Let them slightly cool down and then place them on a blender with garlic, salt, a pinch of cumin, and chipotle chilies. Add arbol chilies if you want salsa to be spicy.
  • Blend for half a minute, transfer to a jar or bowl, and set aside.

Prepare the steak

  • In a small bowl, add beef stock, a pinch of cumin, pepper, and salt to taste. Add oil and mix well.
  • Heat 3 tablespoons of oil on a cast iron skillet or frying pan. Add the steak and stir for half a minute or until lightly crispy.
  • Pour the beef stock mixture, mix and cook for 1 to 2 minutes taking care of not letting the meat dry out.
  • Place the steak on a plate and cover with aluminum foil to keep it warm and juicy.

Assemble the tacos

  • Place a cast iron skillet or a comal over medium heat and warm up tortillas (read notes).
  • Place a tortilla on a plate then add meat in the center. Top with cilantro, onions and radishes.
  • Drizzle with the chipotle sauce and serve immediately.

Notes

You can also heat the tortillas in the microwave. Just pile them on batches of four to five tortillas and cover them with a damp paper towel. Microwave at high for about half a minute or until they’re warm and soft.
Nutrition Information
Serving: 1taco with toppings | Calories: 256kcal | Carbohydrates: 21g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 256mg | Potassium: 356mg | Fiber: 6g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 2mg
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Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.

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Recipe Rating




One Comment

  1. 5 stars
    Thank you! We had some grilled meat leftovers (beef, chicken, sausages) and this recipe was a lifesaver! The chipotle salsa omg! Best ever.