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It’s time to change up a Tex Mex favorite with these easy Steak Tostadas. Slices of beef piled on tostada shells with steak sauce, Monterey Jack, and blue cheese give them a savory steakhouse flavor. And they are super quick and a great way to use up leftovers for a kid-friendly (and gluten free) family dinner!
Easy Steak Tostadas with Blue Cheese
Many people want to stick to traditional ways to serve dishes. And while I love super authentic recipes, sometimes I also want to take things I love about a dish and remix them into a new form. That way I can enjoy a favorite meal in many different ways. You know, like how my Shepherd’s Pie becomes Shepherd’s Pie Loaded Baked Potatoes.
This method is actually a great way to get your kids to try new things. Take a familiar element and change it up!
Plus, I also have a thing about leftovers. They must get used up, but I don’t necessarily want to relive the meal in the same way. That’s how many of my recipes come about!
So when I had leftover steak, I needed to do something besides yet another steak salad. We already love our non-traditional BBQ Chicken Tostadas, which made me think I needed to make a beefy remix. But instead of the barbecue sauce, I went for steak sauce, plus the tang of blue cheese that pairs so well with steak.
If you are a steak lover or a tostada lover (or both, as we are), then the next time you have leftovers in the fridge, give them a delicious remix that pairs satisfying beef and savory steak sauce with melty, cheesy goodness, all on top of a nice crispy shell!
What You’ll Need
- Tostada shells: Buy them or make tostada shells using corn tortillas that are baked in the oven.
- Leftover steak: Slice in very thin and shres it into bite-sized pieces. You can also use those pre-cooked steak slices you find at the grocery store.
- Steak sauce: Use your favorite. Some is to toss the steak in, and the rest is to drizzle over the tostadas at the end.
- Monterey Jack cheese: It gets gooey and melty, and has a mild flavor to let the other ingredients shine. Though you can use cheddar, gouda, or havarti, if you prefer.
- Crumbled blue cheese: Gives it that nice, tangy bite.
- Green onions or red onion: Very thinly sliced for an optional garnish.
How to Make Steak and Blue Cheese Tostadas
If you have leftover steak or even packaged fully-cooked steak slices, you can make these beef tostadas in no time!
Preparations: Preheat your oven to 400°F. If you are making the tostada shells, bake them till crispy. Then spread the tostada shells on two rimmed baking sheets. Combine the steak and 1/2 cup of the steak sauce in a small bowl, and stir to coat.
Add the toppings: Divide the steak between the tostada shells and top with the Monterey Jack cheese and blue cheese.
Bake and serve: Bake for 5-7 minutes, just until the cheese is melted. Remove from the oven and drizzle with the remaining 1/4 cup steak sauce. Sprinkle with green or red onions, if desired.
Tips for Success
Let me answer a few questions for you so that you can make the best steak tostadas!
What kind of steak should I use?
I like to use leftovers from a grilled flank steak because it is easy to slice it very thin and then it shreds well. But flat iron steak or skirt steak would work well too, or really anything you have on hand. If you really want to kick things up, try these Black and Blue NY Strip Steaks!
You can also use the pre-cooked steak slices that you can often find in the refrigerated section of the grocery store if you don’t have any leftover steak.
Can I make steak tostadas in advance?
I do not recommend making tostadas ahead of time, because the shells get soggy and chewy. However, if you are preparing the tostada shells, you can bake and cool them, and store them in an airtight container. And get the meat shredded and tossed in the sauce and the cheese shredded or crumbled.
Then as the oven preheats, you can layer the beef tostadas and pop them in the oven to enjoy them hot, melty, and fresh.
Make it a Meal
Because this is a “fusion” type of dish, you can serve it with anything from Tex Mex favorites to steakhouse sides. Try some of these side dishes!
- Potatoes: Steak and potatoes is classic, so you can go with Chili Lime Roasted Sweet Potatoes or Dill Hash Brown Potatoes.
- Rice: Cook some Instant Pot Spanish Rice while you prepare the tostadas or toss a Cheesy Rice Zucchini Casserole in the oven.
- Salads: Get the southwestern flavors going with Mexican Pasta Salad or make Classic Coleslaw that you can even pile on top of the the tostadas.
- Veggies: A good steak always goes well with Lightened Up Creamed Spinach or go super simple with Buttered Peas and Carrots.
Things You’ll Need
- I’ll admit, I almost always make my own tostada shells with corn tortillas instead of buying the ready-made ones.
- The reflection makes them a little too bright when I am taking photos, but on a daily basis in my kitchen I used these Nordicware Baking Sheets.
- Having several pairs of tongs around is always helpful, in this case for tossing the steak in the sauce.
- And I love using a handheld cheese grater to shred the cheese right over the tostadas instead of dirtying another bowl.
Easy Steak Tostadas with Blue Cheese
- 8 tostada shells (See Note)
- 3 cups thinly sliced and shredded leftover cooked steak or pre-cooked steak strips
- 3/4 cup steak sauce, divided
- 1 cup shredded Monterey Jack cheese (about 4 oz.)
- 1/2 cup crumbled blue cheese
- green onions or red onions, very thinly sliced (optional garnish)
- Preheat your oven to 400°F. Lay out the tostada shells on two rimmed baking sheets.
- Combine the steak and 1/2 cup of the steak sauce in a small bowl, and stir to coat.
- Divide the steak between the tostada shells and top with the Monterey Jack cheese and blue cheese.
- Bake for 5 to 7 minutes, just until the cheese is melted.
- Remove from the oven and drizzle with the remaining 1/4 cup steak sauce. Sprinkle with onions, if desired.
More twists on Mexican food
As I said, I love taking a dish from one cuisine and giving it a remix. Here is how I love to change up my favorite Tex Mex dishes.