Name: Easy Dinner Recipes: Cheesy Steak Enchiladas
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 ½ lbs ground beef (80/20 works great); 1 lb New York strip steak (or leftover cooked steak, chopped); 1 large yellow onion, diced; 2 tsp Slap Ya Mama seasoning (or your favorite Cajun blend); 2 tsp ground cumin; 2 tsp chili powder; 2 tsp paprika; 1 tsp garlic salt; 1 tsp black pepper; 1 tsp red pepper flakes (optional, for heat); 1 (15 oz) can red enchilada sauce; 20 small corn tortillas (taquito or soft taco size); 2 (15 oz) cans red enchilada sauce, divided; 1 ½ lbs shredded cheese (I love a 3-pepper Colby Jack, but a Mexican blend or pepper jack is perfect); 1 (2.25 oz) can sliced black olives, drained; Chopped fresh cilantro; Diced white onion; Sour cream or Mexican crema; Sliced jalapeños; Guacamole or diced avocado

Jump to Recipe

Ever stare into the fridge, willing leftover steak to magically transform into something new? I had one of those moments just last week. That lonely piece of New York strip I’d over-seared for a Tuesday dinner (we’ve all been there) was staring back at me. Instead of another steak sandwich, I thought, why not throw it into a pan with some ground beef and go big? The result? These ridiculously good steak enchiladas. They’re my go-to for turning leftover recipe steak into a showstopper. Honestly, it’s become one of our favorite recipes for steak nights that just keep giving. My kitchen smelled like a tiny, wonderful taqueria. The sizzle of the meat with cumin and chili powder, the scent of warming corn tortillas—it’s pure comfort. This recipe for steak is so much more fun than just grilling another slab. It’s the kind of hearty, cheesy, saucy dinner that makes everyone hover around the oven, asking ‘is it ready yet?’ every five minutes. I’ve even used it for meal prep, and it reheats like a dream. If you’re a fan of Crockpot Cubed Steak And Gravy or have been looking up Smoked Steak Recipes, let me tell you, this is a fantastic way to change up your beef routine. It’s easier than it looks, I promise. You just brown the meat, roll it up, drown it in sauce and cheese, and bake. The hardest part is waiting for that cheese to get all bubbly and golden. So, if you need a killer Easy Dinner Recipes idea that feels special without the fuss, you’ve found it. Let’s make a mess and get cheesy.

1) Key Takeaways
2) Easy Steak Enchiladas Recipe
3) Ingredients for Steak Enchiladas
4) How to Make Steak Enchiladas
5) Tips for Making Steak Enchiladas
6) Making Steak Enchiladas Ahead of Time
7) Storing Leftover Steak Enchiladas
8) Try these Main Course dishes next!
9) Steak Enchiladas
10) Nutrition

1) Key Takeaways

This recipe for steak transforms leftover or fresh steak into a cheesy, saucy masterpiece.
It’s a one-pan-to-oven wonder, minimizing dishes and maximizing flavor, perfect for your collection of easy dinner recipes.
Customization is king! Use corn or flour tortillas, swap cheeses, and control the heat level.
They’re a fantastic make-ahead meal for busy weeknights and reheat like a dream.

2) Easy Steak Enchiladas Recipe

Hey, I’m Eleanor from Eleanor Cooks. Let’s talk about that lonely piece of leftover steak in your fridge. You know the one. It’s a little too well-done to enjoy solo, but tossing it feels like culinary sacrilege. I see you. I’ve been there, staring into the cold light, willing inspiration to strike. That exact moment of fridge-gazing desperation is how these enchiladas were born.

This dish is my absolute favorite way to give leftover steak a glorious second act. It’s not just another boring sandwich. We’re talking about a full-blown, cheesy, saucy, flavor-packed fiesta in a baking dish. The beauty of this recipe lies in its forgiving nature. Whether you start with a fresh New York strip or that slightly over-seared scrap from last night’s grill session, the end result is pure comfort.

Looking for truly easy dinner recipes that deliver restaurant-quality vibes? This is it. The process is straightforward: brown some meat with onion and a killer spice blend, roll it into saucy tortillas, smother it all in cheese, and bake until bubbly. The hardest part is waiting for that cheese to turn golden brown. I promise, the aroma that fills your kitchen is half the reward. So, let’s rescue that steak and turn a potential kitchen fail into your next favorite meal.

3) Ingredients for Steak Enchiladas

The Beef: This is where the magic starts. You’ll need about a pound of cooked steak, chopped. A New York strip or ribeye works wonders, but flank steak or even leftover grilled chicken are fantastic, budget-friendly options. We also use a pound of ground beef. The combo creates an incredible texture—tender bites of steak mixed with savory, seasoned beef. Trust me on this duo.

The Aromatics & Spices: One large yellow onion, diced fine, forms the sweet, savory base. The flavor wallop comes from a simple mix you likely have: chili powder, ground cumin, smoked paprika, garlic powder, and salt. It’s that classic, warm, earthy blend that makes the whole house smell like a taqueria. For a little kick, I sometimes add a pinch of cayenne or a diced jalapeño.

The Assembly Line: You’ll need about 10-12 corn tortillas (my preference for authentic flavor and sturdiness) or flour tortillas if that’s your jam. Three 10-ounce cans of red enchilada sauce provide the essential saucy bath. For cheese, I go for a full pound of a good melter like sharp cheddar, Monterey Jack, or a Mexican blend. Don’t forget the garnishes! Fresh cilantro, diced white onion, creamy avocado, and a dollop of sour cream are non-negotiable for me.

4) How to Make Steak Enchiladas

Step 1: Build the Flavor Foundation. Start by preheating your oven to 375°F (190°C). Grab your largest skillet and set it over medium-high heat. Add a drizzle of oil, then toss in your diced onion. Let it sizzle and soften for a few minutes. Now, add the ground beef (and your chopped raw steak if you’re starting from scratch). Break it up with a spoon and cook until the beef is browned and the steak is cooked through. This is where the magic starts—the sizzle, the smell, it’s pure kitchen therapy.

Step 2: Season and Saucy. Once the meat is cooked, drain any excess grease. Now, shower it with all those beautiful spices—chili powder, cumin, paprika, garlic powder, and salt. Stir like your dinner depends on it (it does) and let the spices toast for just a minute until fragrant. Pour in one can of the enchilada sauce, stir to combine, and let it simmer for 2-3 minutes. Take it off the heat. Your filling is done, and it already tastes incredible.

Step 3: The Dip, Fill, and Roll. Lightly grease a 9×13 inch baking dish. Pour about half of the second can of sauce into the bottom, just a thin layer. Pour the rest of that can into a shallow bowl. This is your tortilla prep station. Take a tortilla, dip it fully into the sauce to coat both sides, let the excess drip off, then lay it flat. Spoon a generous line of the meat mixture down the center, top with a handful of cheese, and roll it up snugly. Place it seam-side down in the prepared dish. Repeat until all your filling is used up, packing them in tightly.

Step 4: Bake to Bubbly Perfection. Once your dish is full of snug little flavor bundles, pour the third and final can of sauce evenly over the top. Don’t be shy! Then, bury them under the remaining mountain of shredded cheese. Cover the dish tightly with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and starting to get those irresistible golden spots. Let them rest for 5 minutes before diving in—this keeps them from falling apart. Top with all your favorite fixings and serve immediately.

5) Tips for Making Steak Enchiladas

First, let’s talk tortillas. Corn tortillas can crack if you don’t treat them right. My foolproof method? Briefly heat them. You can warm them for a few seconds in a dry skillet, microwave them wrapped in a damp paper towel, or even dip them in hot oil for a few seconds before the sauce dip. This makes them pliable and prevents a frustrating tear-fest during rolling. It’s a tiny step with a huge payoff.

Second, don’t overcook your steak on the first go if you’re using raw meat. We’re going to bake these, so we just want the steak cooked through in the skillet, not turned into shoe leather. For leftover steak, you’re already winning. Just chop it up and add it to the browned ground beef to warm through. The goal is tender, juicy bites nestled in that cheesy filling.

Finally, embrace the cheese crust. That final uncovered bake is crucial. It transforms a saucy, cheesy top into a glorious, slightly crispy, golden-brown crust that provides the perfect textural contrast to the soft interior. If you’re a fan of recipes for steak that end with a fantastic cheese pull, keep a close eye on this stage. It’s the difference between good and “can I have the recipe?” great.

6) Making Steak Enchiladas Ahead of Time

These enchiladas are a meal-prep dream, and honestly, I think they taste even better the next day. The flavors have more time to get cozy with each other. To get ahead, you can assemble the entire dish—filled, rolled, sauced, and cheesed—cover it tightly, and stash it in the fridge for up to 24 hours. It’s the ultimate “future you” thank-you note.

When you’re ready to bake, just pop the cold dish straight into a preheated oven. You’ll need to add about 10-15 minutes to the covered baking time since you’re starting from a colder temperature. Keep an eye on it after you remove the foil; you might need a few extra minutes to achieve that perfect bubbly, golden cheese top. This make-ahead trick is a total weeknight game-changer.

Thinking bigger? This recipe scales beautifully for a crowd. Just double everything and use two baking dishes. It’s perfect for potlucks or feeding a hungry family. If you’re exploring easy dinner recipes for a group, this one always disappears fast. You can even prepare a “kit” – cook and season the filling, shred the cheese, and have the tortillas and sauce ready. Then, assembly is a quick, fun activity before dinner.

7) Storing Leftover Steak Enchiladas

Got leftovers? Lucky you. Let the enchiladas cool completely in the baking dish. Then, you can either cover the whole dish tightly with plastic wrap and foil, or transfer individual portions to airtight containers. They’ll keep happily in the fridge for 3 to 4 days. The flavors continue to meld, making for a fantastic lunch.

Reheating is simple. For a single serving, the microwave works just fine. Heat in 30-second bursts until warmed through. For that just-baked texture, reheat a larger portion in a 350°F oven. Cover it with foil to prevent drying out, and bake until hot and bubbly, usually 15-20 minutes. A quick broil at the end can revive that cheese crust.

Yes, you can freeze them! This is a great way to preserve a recipe for steak that makes a big batch. After assembling and baking, let the enchiladas cool completely. Wrap the entire dish (or portioned servings) tightly in plastic wrap, then in a layer of heavy-duty aluminum foil. They’ll keep in the freezer for up to 2 months. To serve, thaw overnight in the fridge and then reheat as described above, adding a little extra time since they’ll be cold.

8) Try these Main Course dishes next!

9) Steak Enchiladas