Steak & Cheddar Skillet Taco

Name: Steak & Cheddar Skillet Taco
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 Flour tortilla; 1 lb Shaved ribeye; 1 cup Caramelized onions; 4 Eggs; 1.5 cups Sharp cheddar cheese

Sizzling ribeye strips, sharp cheddar, caramelized onions, and eggs.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 4
Level: Easy

Ingredients

4servings

Flour tortilla8
Shaved ribeye1 lb
Caramelized onions1 cup
Eggs4
Sharp cheddar cheese1 ½ cups

Instructions

1
Sear hard
Sear the shaved ribeye aggressively on a flat top while mixing in deeply caramelized onions.
2
Soft-scramble
Scramble the eggs.
3
Mix & season
Combine the hot meat and eggs in the tortilla; completely smother the assembly with a thick layer of sharp cheddar cheese, allowing it to melt into the crevices.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.
160°F / 71°C — Eggs and egg dishes, or cook until both the white and the yolk are firm.

This recipe serves egg that is not fully cooked. Use pasteurized eggs if serving anyone pregnant, very young, over 65, or immunocompromised.
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 954
Fat: 59g
Carbs: 62g
Protein: 42g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 3 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Instant-read meat thermometer

This recipe has a target internal temperature, and color is not a reliable way to read it.

Also useful here

Mandoline slicer — Very thin, even slices are hard to hit consistently with a knife.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.