Steak and Queso Tostadas

Name: Steak and Queso Tostadas with Homemade Sauce
Prep time: 2 h 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs steak, cut into bite-sized pieces; 2 tbsp olive oil, divided; 1 tbsp Worcestershire sauce; 1 tsp cayenne pepper; 1 tsp dried oregano; 1 tsp chili powder; 1 tsp black pepper; 1 tsp salt; 1 tsp paprika; 1 tbsp butter; 1 tbsp all-purpose flour; 1 cup milk; 1 cup shredded white cheese (like Monterey Jack); 4 oz canned diced green chiles; 4-6 tostada shells; 1 cup guacamole; 1 cup refried beans; 1/2 cup diced tomatoes; 1/4 cup chopped onion; 2 tbsp chopped cilantro

Steak and Queso Tostadas are crispy fried tortillas layered with marinated, bite-sized steak and topped with a homemade queso sauce and fresh garnishes. The combination of juicy meat, creamy cheese sauce, and crunchy tortilla base makes this a standout Mexican appetizer or main.

🌍Mexican 🏷️Tostada 🏷️Steak 🏷️Queso 🏷️Tex-mex Beef

🏷️

-0:00

thegoldenbalanceonTikTok

Total

2h 30m

Servings

4

Difficulty

Medium

Est. Cost

$35–$58

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1.5 lbs steak, cut into bite-sized pieces
2 tbsp olive oil, divided
1 tbsp Worcestershire sauce
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp chili powder
1 tsp black pepper
1 tsp salt
1 tsp paprika
1 tbsp butter
1 tbsp all-purpose flour
1 cup milk
1 cup shredded white cheese (like Monterey Jack)
4 oz canned diced green chiles
4-6 tostada shells
1 cup guacamoleoptional
1 cup refried beansoptional
1/2 cup diced tomatoes
1/4 cup chopped onion
2 tbsp chopped cilantro

20 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine the steak pieces with 1 tablespoon of olive oil, Worcestershire sauce, cayenne pepper, oregano, chili powder, black pepper, salt, and paprika. Mix well to coat.
2
Cover the bowl and let the steak marinate in the refrigerator for at least 2 hours.
3
To make the queso, melt the butter in a small saucepan over medium heat. Add the flour and whisk to form a paste (a roux). Cook for 2-3 minutes, stirring constantly, until it turns a dark blonde color.
4
Slowly whisk in the milk a little at a time, incorporating it fully before adding more, until you have a smooth, creamy sauce.
5
Remove the saucepan from the heat. Stir in the shredded white cheese until fully melted, then mix in the diced green chiles. Set aside.
6
Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat. Once hot, add the marinated steak in a single layer.
7
Cook the steak, stirring occasionally, until browned on all sides and cooked to your desired doneness.
8
To assemble, spread a layer of either guacamole or refried beans onto each tostada shell.
9
Top with a generous portion of the cooked steak, then drizzle with the queso sauce.
10
Garnish with diced tomatoes, chopped onion, and fresh cilantro before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Cut steak into uniformly-sized bite pieces so they cook evenly and finish at the same time; aim for ½ to ¾-inch cubes.
Let marinated steak come to room temperature for 10 minutes before cooking for more consistent browning and tenderness.
Fry tortillas in 350°F oil until golden and crispy (about 1-2 minutes per side), then drain on paper towels immediately to prevent sogginess.
Warm the homemade queso sauce just before assembly and drizzle it over warm steak and toppings so it adheres better than room-temperature sauce.

Substitutions

Steak → grilled chicken breast or pulled pork (adjust cooking time and marinating period)
Guacamole or refried beans → black beans, pico de gallo, or sour cream
Cayenne pepper → jalapeño powder or hot sauce (adjust to taste)
Olive oil → vegetable oil or canola oil (for both marinade and frying)

Storage & make-ahead

Store leftover cooked steak and queso sauce separately in airtight containers in the refrigerator for up to 3 days; reheat steak in a skillet over medium heat and warm queso sauce gently in a saucepan, stirring occasionally.

Equipment

deep skillet or Dutch oven for frying tortillas · meat thermometer (optional, for doneness verification)

Common Questions

How long should I marinate the steak?

Marinate the steak pieces for at least 30 minutes in the spice and oil mixture to allow flavors to penetrate, though 1-2 hours will yield deeper taste.

Can I use a different cut of steak?

Yes. Flank steak, skirt steak, or ribeye work well; cut them into uniform bite-sized pieces so they cook evenly.

What can I use instead of fried tortillas?

Baked tortilla chips, crispy wonton wrappers, or store-bought tortilla crisps are quicker alternatives, though fried tortillas offer superior flavor and texture.

How do I keep tostadas crispy?

Assemble tostadas just before serving. If making ahead, store the fried tortillas in an airtight container and warm them in a 350°F oven for 2-3 minutes before topping.

Can I make this dairy-free?

The homemade queso sauce depends on cheese; you could substitute a dairy-free cheese sauce, but the flavor will differ significantly from the original recipe.