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Steak Street Tacos Recipe

A pan of steak street tacos covered in a creamy jalapeno sauce

These juicy steak street tacos are made of pan-seared sirloin steak tossed in a Texas-style, street-taco rub, and folded into warm corn tortillas. You won’t believe how quickly these tacos can come together when using dry rub and a tender steak, as opposed to time-consuming marinades.

For the steak that will make up our taco filling, I use this Carne Asada Dry Rub Recipe, which I make in small batches, and also use in our Texas Steak Fajita Recipe. I created this dry rub seasoning blend, specifically for beef as an alternative to grocery store fajita seasoning, which is high in salt and not available throughout the world (where many of our readers live).

You’ll need to whip up a batch for yourself to complete this recipe, and it looks like this!

carne asada dry seasoning rub for pan seared steak tacos

How To Make Steak Street Taco Filling

Sometimes, I’m not in the mood to wait very long for a delicious taco and when I need to get dinner on the table I go straight to sirloin steak. There is no need to get thick-cut steaks or spend the extra money on ribeye. Sirloin steak cooks hot and fast and it’s a great use of the thin sirloin slices that grocery stores keep pushing these days.

5 thin sirloin steaks on a cutting board

I’ll take the sirloin steak slices and chop them into 1/2 inch or so chunks, which gives more surface area for the carne asada rub to stick to.

Sirloin steak cut into little bites for street tacos

Then just throw them in a bowl with my homemade carne asada rub and you’re ready to rock. You can cook this instantly or you can start it in the morning, go to work, and let it absorb the flavors until you are ready to make dinner.

A metal bowl full of marinating steak pieces covered in carne asada rub

How to Pan-Sear the Steak for Street Tacos

For steak street tacos in a dry rub, I cook the beef exactly how I pan sear a juicy steak. To achieve an excellent sear, (which is the flavorful, brown crust on meat), I fry the meat in 3 batches, remove the seared steak bites with a slotted spoon when they reach medium rare, and add more oil to the pan between batches, if needed. It’s also a good idea to use your heaviest and best sauté pan.

Sizzling steak for street tacos in a pan.

You’ll find having one very good, heavy-bottomed sauté pan will instantly make your dishes better because the meat has a chance to sear, before it can burn. I use this excellent sauté pan by All-clad. I have the whole set but I cook 90% of my dishes in this pan, so it’s worth it to invest in this size before you worry about a whole set.

Here is a link to my All-clad saute pan that I use through out my blog

(Links are affiliate links to products we think are helpful and we may receive a small commission, at no cost to you, if purchased.)

A pan of steak street tacos covered in a creamy jalapeno sauce - close up

What Toppings go on Street Tacos?

Traditionally, chopped cilantro and small diced onion go on top of street tacos. I have also grown fond of a sprinkling of queso fresco or cotija, which are both white mexican cheeses that crumble when pressed in your fingers. Limes are served on the side to squeeze directly on top of the taco for a pop of acidity.

The creamy green taco sauce that you see drizzled on top of the street tacos is my Creamy Jalapeno Sauce Recipe, which I’ve made previously on the blog. It’s an at home version of the spicy jalapeno puree you see at taco stands in Texas and throughout mexican cooking.

A pan of steak street tacos covered in a creamy jalapeno sauce with cheese and limes

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Steak Street Tacos Recipe
Yield: 10-12 tacos

Steak Street Tacos Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These juicy steak street tacos are seasoned with a carne asada dry rub and pan-seared to perfection. Wrap in warm corn tortillas and serve with our famous Green Taco Truck Sauce! This recipe can be prepared in 30 min or less!



For the meat: 

On a cutting board, cut the steak into ½ inch cubes and place into a bowl. Coat with 1 T oil and toss well. Apply the dry rub carne asada seasoning liberally and toss well until the beef cubes are richly seasoned. I used about 1 ½ T of the rub and applied more during cooking.

Reserve the steak covered in a refrigerator for several
hours if possible, if not proceed to the searing stage.

In your best heavy-bottomed saute pan, drizzle in a little
oil to coat the bottom of the pan well. Bring the heat up to high. Add 1 c. of
the steak cubes and spread them out with a wooden spatula.

Let the steak cubes brown nicely by resisting the urge to
stir. Toss them when you achieve a nice crust on one side (about 2 min) and
wish to brown more surface area. Cook to your level of doneness, I prefer
medium-rare. Know the steak cubes will continue to cook a little bit after they
are removed. Remove them to a plate where they can be kept warm.

Repeat this with the remaining batches. This is about 3
batches of steak for me.

Meanwhile, wrap the corn tortillas in a damp paper towel. Microwave 30 seconds or until the tortillas are pliable. Keep warm for assembling the tacos.

To assemble the tacos, lay 2 corn tortillas down and fill them with the steak mixture. Top with the diced white onion and cilantro. Top with crumbled white cheese if using. In the photo, I have topped this with our Creamy Jalapeno Taco Truck Sauce which is found here.

Serve limes alongside the tacos for squeezing on right before eating.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 339Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 69mgSodium: 299mgCarbohydrates: 23gFiber: 4gSugar: 2gProtein: 23g

This nutritional information is an estimate provided as a courtesy and we make no claims about it's accuracy. Please double check all nutritional estimates with a registered dietician.


Thursday 24th of August 2023

Our family loves this recipe! So easy and flavorful! Love it!!


Saturday 4th of February 2023

Everything was excellent. Made the jalapeƱo cream, but made a vinegar-based cabbage slaw for topping instead of the cojeta cheese. The only thing that I would change for next time would be flour tortillas instead of corn-they crumbled even after warming. A definite keeper and I have a ton of carne asada seasoning left over, which is a bonus.


Saturday 26th of March 2022

When you call for a t spoon , is tha a table spoon or a tea spoon ?

Sarah Penrod

Tuesday 5th of April 2022

Small t is teaspoon, big T is tablespoon. I guess this is just an American thing and I will need to spell out the words. Thanks for letting me know!

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