Barbecue Steak Taquitos

Posted on Mar 25 2013 - 10:13am by Barry C. Parsons

Barbecue Steak Taquitos. Use leftover steak to make these delicious baked tacquitos in the oven instead of the deep fryer!

Barbecue Steak Taquitos

Barbecue Steak Taquitos

Time for taquitos!

Spouse was working, Noah was out of town at a basketball tournament and Liv was out to dinner with a friend. I was home alone and hungry. A quick scrounge through the fridge found some whole wheat tortillas, leftover homemade barbeque sauce and a leftover rare grilled strip-loin steak from our steak dinner the evening before. All the makings of some tasty taquitos and like we so often do with quesadillas, these were made with a light brush of oil and finished to a crispy golden brown in the oven rather than fried in a lot of oil.

This simple idea makes a terrific quick and easy weekday dinner, using leftover chicken or pork too. You can use a good bottled barbeque sauce or make your own to control the amount of sugar. Find our adaptable barbeque sauce recipe here. Add a little homemade salsa or just serve them with fresh diced tomatoes and avocado as shown here to add some nutritious veggies to the meal. Find our Lime Salsa Recipe here.

Barbecue Steak Taquitos

Barbecue Steak Taquitos

Like this Steak Taquitos recipe?

You’ll find plenty of other delicious barbecue ideas in our BBQ & Grilling Category.

Barbecue Steak Taquitos

Barbecue Steak Taquitos
Leftover Steak Taquitos
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

These steak taquitos are made from leftover grilled steak (or chicken or pork) and are a quick solution for a busy weekday dinner.

Course: Dinner
Cuisine: Mexican Inspired
Servings: 3 servings
Author: Barry C. Parsons
  • 6 ten inch flour or corn tortillas.
  • 1 medium red onion diced small
  • 2 cloves minced garlic
  • 2 tbsp olive oil
  • pinch salt
  • 1/2 tsp black pepper
  • 2 rare grilled strip loin steaks diced
  • 1/2 cup barbeque sauce
  • 1 tbsp chilli powder
  • 1 tsp chipotle powder
  • 1 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1 cup small diced cheddar cheese
  1. Preheat oven to 350 degrees F.
  2. To a small saute pan over medium heat add the onion, garlic, olive oil, salt and pepper.
  3. Saute only until the onions soften but are not browned. Remove from heat and add the remaining ingredients to the pan. (Except the tortillas.)
  4. Toss together well and divide the filling between the 6 tortillas. Roll the tortillas as tightly as possible and place on a parchment paper lined baking sheet, seam side down. Lightly brush the outsides of the taquitos with olive oil and bake for 20 minutes or so or until the outsides are crispy and golden brown.
  5. Serve with avocado and tomato or your favorite salsa.

5 Comments so far. Feel free to join this conversation.

  1. Jennifer January 3, 2014 at 10:49 pm - Reply

    I am going to make this for dinner tonight! I found your site a while back and am so impressed at how delicious every single recipe is that I have tried. You have the best of the best recipes including your Fried Chicken, Double Crunch Honey Garlic Chicken, General Tso’s Chicken and Orange Hoisin Chicken (I think thats what you called it)…among others. Thanks for sharing your brilliant palate! Can’t wait to make more!

  2. Holly July 7, 2014 at 3:49 pm - Reply

    I loved everything about this recipe. I have since made it multiple times using whatever leftover meat we have for the week. Diced instead of shredded cheese is such a brilliant idea. I love hitting gooey cheese pockets. YUM! The fresh tomatoes and avocado on top are the perfect finishing touch. Thanks so much for sharing.

    • Barry C. Parsons July 7, 2014 at 5:12 pm - Reply

      Thanks Holly. When we know tomorrow will be a busy day, we always grill an extra steak or chicken breasts to quickly throw these together in a hurry. Our family loves them too.

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