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Steak Flautas

Savory Steak Flautas filled with grilled steak, sautéed onions, and melted cheese, crispy fried to perfection! Serve hot with sour cream, salsa, and jalapeños. Try now!

Steak Flautas, where tender grilled steak, crispy tortillas, and melty cheese come together in a match made in heaven. This Mexican-inspired dish is packed with flavor, from the zesty lime juice to the spicy kick of jalapeño, making it a must-try for any fajita fan.

Ready Time

45 mins


7 servings


  • 1 pound flank steak
  • 1/2 medium onion, thinly sliced
  • 2 cloves of garlic, minced
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • 7 (6-inch) corn tortillas
  • 1 cup shredded Monterey Jack cheese (divided)
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño pepper, sliced
  • Sour cream, for serving
  • Salsa, for serving


Grill the flank steak to desired doneness, about 5-7 minutes per side. Let it rest for 10 minutes before slicing it thinly against the grain.

In a large skillet, heat the olive oil over medium-high heat.

Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute.

In a small bowl, whisk together lime juice, oregano, cumin, paprika, salt, and pepper.

Add the mixture to the skillet and stir to combine. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

To assemble the flautas, lay a tortilla flat and slice a few pieces of the grilled steak onto the center of the tortilla.

Top with some of the sautéed onions, a sprinkle of shredded cheese, and a sprinkle of cilantro. Roll up the tortilla tightly and repeat with the remaining ingredients.

Fry the flautas in hot oil until crispy and golden, about 2-3 minutes per side.

Drain on paper towels. Serve the flautas hot with sour cream, salsa, and sliced jalapeños.


Use a meat thermometer to ensure the steak reaches your desired level of doneness.

For medium-rare, aim for 130-135°F, medium for 140-145°F, and medium-well for 150-155°F.

Let the steak rest for at least 10 minutes before slicing to allow the juices to redistribute, making the steak more tender and flavorful.

Don’t overcook the onions, as they can quickly become caramelized and bitter.

Stop cooking once they’re softened and translucent.

If using a microwave to warm tortillas, be cautious not to overheat, which can make them brittle and prone to cracking.

To prevent cheese from melting excessively during frying, sprinkle a moderate amount and reserve some for serving alongside the sour cream and salsa.

For an extra crispy flauta, pat the rolled tortillas dry with paper towels before frying to remove excess moisture.

Don’t overcrowd the pot when frying the flautas.

Cook in batches if necessary, to ensure they have enough room to cook evenly.

Keep the fried flautas warm in a low-temperature oven (around 200°F) while cooking the remaining batches.

Garnish with additional cilantro, if desired, and serve immediately to preserve the crispy texture.

Nutrional Value

  • Calories: 452
  • Total Fat: 24g
  • Saturated Fat: 8g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 33g
Steak Flautas
Steak Flautas

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