If you’re looking for a taco that’s hearty, cheesy, and full of flavor, these Cheesy Anaheim Pepper Steak Tacos are the perfect fit. They combine tender strips of marinated steak, the mild heat and smoky sweetness of roasted Anaheim peppers, and plenty of melted cheese—all tucked into warm tortillas. It’s comfort food meets taco night, and trust me, they’ll disappear fast.

Anaheim peppers are often overlooked for their flashier cousins like jalapeños or poblanos, but they bring a wonderful balance of mild spice and earthy sweetness. Roasting them intensifies their flavor, and when paired with juicy steak and gooey cheese, the result is irresistible

What you will need

• Flank or skirt steak
• Salt
• Avocado oil
• Fresh orange juice
• Fresh lime juice
• White onion
• Garlic cloves
• Jalapeno
• Fresh cilantro
• Soy sauce
• Brown sugar
• Oregano
• Smoked paprika
• Anaheim peppers
• Monterey Jack cheese
• Corn tortillas
• Salsa, for serving
• Cilantro and onion, chopped for serving
• Lime, for serving

How to make it

Start by seasoning all sides of the steak with salt and place in a large Ziploc bag. To a large bowl add 2 avocado oil, the orange juice, lime juice, white onion, garlic, jalapeno, cilantro stems, soy sauce, brown sugar, oregano, and smoked paprika. Mix together and pour into the Ziploc bag with the steak. Use your hands to massage the marinade into the meat and place it in the fridge to marinate.

Once the meat is done marinating, remove the steak from the Ziploc bag, scraping any large chunks of the marinade off, and place it on a plate for 30 minutes to get up to room temperature. Letting the steak get to room temperature before cooking, will allow it to cook more evenly.

Place the Anaheim peppers on a baking sheet and place under the broiler on high. Broil until both sides of the peppers are charred. About five minutes per side. Then place them in a plastic bag to steam for ten minutes. Steaming them in the plastic bag will allow the charred skin to peel easily. Remove the peppers from the bag and peel the skin using your hands or a knife. It is ok if you do not remove all of the charred skin. Slice the pepper open and discard the seeds. Set all the peppers aside once done.

Heat a heavy bottom pan over medium-high and add in avocado oil. Once the oil starts to smoke, lay in the steak. Flip the steak every minute until a crust forms and you reach your desired doneness.

Once the steak is done cooking, remove it to a plate to rest. Let rest for 10 minutes before cutting. Cut the steak into about half inch cubes before serving.

To serve, add a little avocado oil to a pan over medium heat. Place in a tortilla and lay in one of the Anaheim peppers. Sprinkle over some Monterey jack cheese followed by some steak. Cook in the pan until the cheese melts, and remove it to a plate for serving. Do this with the rest of the tortillas until all the steak and peppers are gone. Top each taco with salsa. Garnish with fresh cilantro and onion and a squeeze of lime.

Cheesy Anaheim Pepper Steak Tacos

5 from 2 votes

Recipe by Zachary Rodriguez Course: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 lbs 2 flank or skirt steak

• 1 tsp 1 salt

• 4 tbsp 4 avocado oil

• 1/4 cup 1/4 fresh orange juice

• 2 tbsp 2 fresh lime juice

• 1/2 1/2 white onion, cut into thin slices

• 2 2 garlic cloves, minced

• 1 1 jalapeno, diced

• 1/2 cup 1/2 fresh cilantro stems, chopped

• 2 tbsp 2 soy sauce

• 1 tbsp 1 brown sugar

• 2 tsp 2 smoked paprika

• 6-8 6-8 Anaheim peppers

• 2 cups 2 Monterey Jack cheese, shredded

• 6-8 6-8 corn tortillas, warmed before serving

• salsa, for serving

• Cilantro and onion, chopped for serving

• Lime, for serving

Directions

• Start by seasoning all sides of the steak with salt and place in a large Ziploc bag. To a large bowl add 2 tablespoons of avocado oil, the orange juice, lime juice, white onion, garlic, jalapeno, cilantro stems, soy sauce, brown sugar, oregano, and smoked paprika. Mix together and pour into the Ziploc bag with the steak. Use your hands to massage the marinade into the meat and place it in the fridge for 30 minutes and preferably 4 hours.
• Once the meat is done marinating, remove the steak from the Ziploc bag, scraping any large chunks of the marinade off, and place it on a plate for 30 minutes to get up to room temperature. Letting the steak get to room temperature before cooking, will allow it to cook more evenly.
• Place the Anaheim peppers on a baking sheet and place under the broiler on high. Broil until both sides of the peppers are charred. About five minutes per side. Then place them in a plastic bag to steam for ten minutes. Steaming them in the plastic bag will allow the charred skin to peel easily. Remove the peppers from the bag and peel the skin using your hands or a knife. It is ok if you do not remove all of the charred skin. Slice the pepper open and discard the seeds. Set all the peppers aside once done.
• Heat a heavy bottom pan over medium-high and add in 2 tablespoons of avocado oil. Once the oil starts to smoke, lay in the steak. Flip the steak every minute until a crust forms and you reach your desired doneness. I prefer medium (140˚F). About 5 minutes per side.
• Once the steak is done cooking, remove it to a plate to rest. Let rest for 10 minutes before cutting. Cut the steak into about half inch cubes before serving.
• To serve, add a little avocado oil to a pan over medium heat. Place in a tortilla and lay in one of the Anaheim peppers. Sprinkle over some Monterey jack cheese followed by some steak. Cook in the pan until the cheese melts, and remove it to a plate for serving. Do this with the rest of the tortillas until all the steak and peppers are gone. Top each taco with salsa. Garnish with fresh cilantro and onion and a squeeze of lime.