When the craving for something hearty and comforting strikes, I often find myself reaching for this recipe for Steak Enchiladas. The moment you slice into that tender, perfectly seasoned porterhouse steak and blend it with black beans, it’s as if the flavors come alive, cutting through the chaos of a busy week.
I stumbled upon this dish during a late-night kitchen experiment, seeking to elevate my usual dinner routine. What emerged was a satisfying combination of spices, melty cheese, and creamy beans all wrapped up in warm tortillas, baked to golden perfection. I love serving these enchiladas at casual gatherings, where they spark joy among family and friends, transforming an ordinary night into a taco fiesta.
With just under an hour from start to finish, this recipe is a game changer for those yearning for homemade goodness. Whether you’re trying to impress guests or simply spoil yourself, these Steak Enchiladas will undoubtedly become a staple in your kitchen! Grab your apron and let’s get cooking!
Why are Steak Enchiladas a must-try?
Bold flavors: These Steak Enchiladas combine rich, savory steak with a burst of spices, creating a dish that tantalizes your taste buds.
Satisfying texture: The melt-in-your-mouth steak, gooey cheese, and soft tortillas create an irresistible blend.
Quick & easy: At just 43 minutes total, you can have a delicious, homemade meal without the hassle, perfect for busy weeknights!
Crowd-pleaser: Serve these at your next gathering and watch them disappear as guests rave about the flavors.
Customizable: Tailor the heat level with jalapeños or add your favorite toppings, like additional cheese or fresh herbs.
Feel-good meal: Enjoy the comfort of homemade food that makes you feel great after every bite! For more delightful ideas, check out my easy enchilada sauce recipe!
Steak Enchiladas Ingredients
• Get ready to create your own delicious Steak Enchiladas!
For the Filling
- 500 g porterhouse steak (sirloin steak) – choose high-quality steak for maximum flavor and tenderness.
- ½ tablespoon vegetable oil – helps sear the steak to perfection for that tasty crust.
- 1 small red onion – finely diced, it adds a nice sweetness to the filling.
- 2 cloves garlic – minced for an aromatic boost in flavor.
- 400 g tin black beans – canned black beans save time and provide protein and fiber.
For the Seasoning
- 1 ½ teaspoons paprika – adds a rich, smoky depth to the dish.
- 1 teaspoon salt – enhances all the flavors and brings everything together.
- 1 teaspoon cumin – lends a warm, earthy accent that complements the steak.
- ½ teaspoon cayenne (or chili powder) – adjust based on your heat preference for those spice lovers!
- ½ teaspoon ground black pepper – adds a subtle kick and rounds out the seasoning.
For Assembly
- 1 ½ cups enchilada sauce – this will soak into the tortillas, keeping everything juicy and flavorful.
- 2 cups cheddar cheese – grated, to melt beautifully on top and bring all the elements together.
- 8 flour tortillas (8 inch) – soft and pliable, perfect for wrapping around the hearty filling.
To Serve
- Jalapeno, coriander (cilantro), and lime wedges – the fresh garnishes brighten up each bite and add a burst of flavor!
How to Make Steak Enchiladas
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Prep the Steak: Take the steaks out of the fridge ½ an hour before you start. This helps them come to room temperature for even cooking and better flavor.
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Preheat Your Oven: Set your oven to 180°C (160°C fan forced) / 350°F. Preheating ensures your enchiladas cook evenly and come out bubbly.
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Season the Steaks: In a small bowl, mix together salt, paprika, cayenne, cumin, and pepper. Sprinkle this flavorful blend over the steaks, covering them generously for that perfect taste.
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Sear the Steak: Heat the oil in a frying pan or large skillet over medium-high heat. Cook the steaks for 1-2 minutes until they have a nice crust, then flip and cook for another minute. Aim for rare or medium rare, as they will continue cooking in the oven. Set aside to rest.
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Sauté the Onions and Garlic: Lower the heat to medium and allow the pan to cool slightly. Add the onions and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
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Mix the Filling: Add the black beans and ½ cup of the enchilada sauce to the onion mixture. Stir well to combine and cook for another minute before removing from heat.
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Combine with Steak: Slice the rested steak thinly and gently mix it with the onion and bean mixture, ensuring every bite has a delicious balance of flavors.
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Prepare the Baking Dish: Spread 2 tablespoons of enchilada sauce over the base of a 9×13 baking dish to prevent sticking and add flavor.
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Assemble the Enchiladas: Place the filling on the lower third of a tortilla and sprinkle with a small pinch of cheese. Roll up tightly and place seam side down in the dish. Repeat until all tortillas are filled.
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Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top, then generously sprinkle with cheese for a melty, golden finish.
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Bake Them Up: Bake for around 25 minutes or until the cheese is gooey and bubbling. This step allows the flavors to meld together beautifully.
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Serve with Flair: Serve your Steak Enchiladas hot, garnished with fresh coriander leaves and slices of jalapeno. A lime wedge on the side adds a zesty kick!
Optional: Squeeze some lime juice over the enchiladas for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Steak Enchiladas
Fridge: Store leftover Steak Enchiladas in an airtight container for up to 3 days. Reheat in the oven for best results—cover with foil to prevent drying out.
Freezer: For longer storage, wrap individual enchiladas tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Heat frozen enchiladas in a preheated oven at 180°C (350°F) for about 30-35 minutes, or until heated through.
Serving Suggestion: Top with fresh cilantro and lime after reheating to revive those lively flavors!
Expert Tips for Steak Enchiladas
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Quality Steak: Use high-quality porterhouse steak for maximum tenderness and flavor in your enchiladas.
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Rest the Meat: Allowing the steak to rest after cooking helps it retain its juices, ensuring you have moist filling.
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Proper Seasoning: Don’t skimp on the spices! A generous seasoning will elevate your Steak Enchiladas’ flavors significantly.
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Avoid Overfilling: Be mindful not to overfill the tortillas; this ensures they roll up easily and don’t split during baking.
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Fresh Garnishes: Adding fresh jalapenos, cilantro, and lime transforms your dish, balancing the savory flavors with a burst of freshness.
Make Ahead Options
These Steak Enchiladas are a fantastic choice for meal prep, saving you precious time on busy weeknights! You can prepare the filling (steak, beans, onion, and spices) up to 24 hours in advance. Simply let it cool and store it in an airtight container in the refrigerator. The tortillas can also be filled and placed in the baking dish, covered tightly with foil, and stored for up to 3 days. When you’re ready to enjoy your enchiladas, pour the enchilada sauce over the top, sprinkle with cheese, and bake directly from the fridge. This way, you’ll have restaurant-quality Steak Enchiladas with minimal effort and just as much flavor!
Steak Enchiladas Variations
Customize your Steak Enchiladas with these delicious twists that will make your meal even more exciting!
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Vegetarian: Substitute the steak with sautéed bell peppers and zucchini for a fresh, colorful filling.
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Spicy Touch: Add diced jalapeños or a dash of hot sauce to the filling for an extra kick that heat lovers will appreciate.
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Cheesy Delight: Swap out cheddar cheese for pepper jack to infuse your enchiladas with a creamy, spicy flavor.
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Beans Galore: Mix in pinto beans or kidney beans alongside the black beans for a delightful blend of textures and tastes.
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Herb Infusion: Incorporate fresh cilantro or parsley into the filling to brighten the flavors and add a burst of freshness.
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Gluten-Free: Use corn tortillas instead of flour tortillas, ensuring everyone can enjoy this dish without compromise.
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Smoky Flavor: Experiment with smoked paprika instead of regular paprika to lend a rich, smoky depth to your enchiladas.
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Lime Zest: Adding lime zest to the filling or garnish will elevate the dish, providing a refreshing tang with every bite.
What to Serve with Steak Enchiladas?
Elevate your meal experience with these delicious side dishes that perfectly complement the rich flavors of enchiladas.
- Fresh Guacamole: A creamy, zesty dip that adds a fresh element, balancing the spiciness of the enchiladas beautifully.
- Spanish Rice: Fluffy rice mixed with tomatoes and spices creates a hearty foundation that absorbs all the delicious flavors from the sauce.
- Crispy Tortilla Chips: These crunchy companions are perfect for scooping up leftover enchilada sauce and add a fun texture to your meal.
- Black Bean Salad: A colorful medley of black beans, corn, and vibrant veggies; it brings a refreshing crunch and boosts the fiber content of your meal!
- Grilled Corn on the Cob: Sweet and smoky, grilled corn adds a delightful char that harmonizes beautifully with the enchiladas, making every bite explode with flavor.
- Margaritas: Sip on these classic cocktails for a refreshing drink that complements the spices of your dish. A salted rim is a must!
- Churros: For dessert, these cinnamon-sugar coated treats offer a sweet finish to your meal, providing a delightful contrast to the savory enchiladas.
- Pico de Gallo: Bright and fresh, this salsa adds a burst of acidity, enhancing the rich flavors of your Steak Enchiladas with every bite.
Steak Enchiladas Recipe FAQs
How do I select the best steak for my Steak Enchiladas?
Absolutely! For the utmost flavor and tenderness, I recommend choosing a high-quality porterhouse or sirloin steak. Look for cuts that are well-marbled with fat, as this adds juiciness to the meat. If the steak has a bright red color and minimal dark spots, it’s a good sign of freshness.
How should I store leftover Steak Enchiladas?
Very simply! Store your leftover Steak Enchiladas in an airtight container in the fridge, and they should be good for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 180°C (350°F). Cover with foil to keep them from drying out, and they’ll be just as delightful!
Can I freeze Steak Enchiladas?
Of course! To freeze, wrap each enchilada tightly in plastic wrap and foil, then place them in a freezer-safe bag. They can stay frozen for up to 3 months! When you’re ready to eat, thaw them overnight in the fridge, then reheat in a preheated oven at 180°C (350°F) for about 30-35 minutes until heated through.
What if my tortillas keep tearing while rolling?
Don’t worry, we’ve all been there! If your tortillas tear, they may be too cold or not pliable enough. To fix this, warm the tortillas slightly in the microwave for about 10-15 seconds, which makes them soft and easier to roll. Additionally, avoid overfilling them, as this can cause them to split!
Are there any dietary considerations I should keep in mind for Steak Enchiladas?
Definitely! If you’re serving guests with dietary restrictions, consider using gluten-free tortillas or a plant-based meat alternative for those who are vegetarian. Always check labels for allergens, especially for ingredients like cheese and enchilada sauce, to ensure they don’t contain anything your guests need to avoid.
What can I top my Steak Enchiladas with?
The more, the merrier! Classic toppings include fresh coriander (cilantro), diced jalapeños, and lime wedges for that zesty kick. You could also mix it up with sour cream, avocado slices, or even some fresh diced tomatoes for added texture and flavor!
Savory Steak Enchiladas That Will Wow Your Taste Buds!
Ingredients
Equipment
Method
- Take the steaks out of the fridge ½ an hour before you start.
- Set your oven to 180°C (160°C fan forced) / 350°F.
- In a small bowl, mix together salt, paprika, cayenne, cumin, and pepper.
- Heat the oil in a frying pan or large skillet over medium-high heat.
- Lower the heat to medium and allow the pan to cool slightly. Add the onions and cook for 3-4 minutes until softened.
- Add the black beans and ½ cup of the enchilada sauce to the onion mixture.
- Slice the rested steak thinly and gently mix it with the onion and bean mixture.
- Spread 2 tablespoons of enchilada sauce over the base of a 9×13 baking dish.
- Place the filling on the lower third of a tortilla and sprinkle with a small pinch of cheese.
- Pour the remaining enchilada sauce evenly over the top.
- Bake for around 25 minutes or until the cheese is gooey and bubbling.
- Serve your Steak Enchiladas hot, garnished with fresh coriander leaves and slices of jalapeno.