Steak And Blue Cheese Breakfast Tacos Recipes

STEAK AND BLUE CHEESE BREAKFAST TACOS

Steps:

• Heat nonstick grill pan over medium-high heat. Season steaks with salt and pepper on both sides. Once pan is hot, grill steaks 1 to 2 minutes per side, to desired doneness. Remove from heat, and let sit 10 minutes before thinly slicing.
• In large bowl, beat Bisquick Heart Smart® mix, milk, eggs and a few pinches of salt and pepper with whisk until well combined.
• Heat omelet pan on stove over medium heat. Add one-fourth of the egg mixture, and cook until top is set. Sprinkle half of the omelet with 1 oz blue cheese and one-fourth of the steak slices. Using spatula, gently fold other half over filling. Cook 1 to 2 minutes longer or until blue cheese is nice and melty.
• Transfer to plate; repeat to use up egg mixture and filling. Arrange half of a sliced avocado on each plate with the omelet. Serve immediately.

DOUBLE-DECKER STEAK BREAKFAST TACOS RECIPE BY TASTY

Steps:

• Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
• Rub all over the steak.
• Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
• Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
• Remove from pan and let rest at least 10 minutes.
• Thinly slice against the grain.
• Preheat an oven to 350˚F (180˚C).
• Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
• Heat just until cheese melts, about 3-5 minutes.
• Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
• To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
• Enjoy!

GRILLED BEEF AND BLUE CHEESE TACOS

Steps:

• Brush onions with oil; sprinkle with 1/4 teaspoon salt. Sprinkle steak with remaining salt. Grill onions and steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), and onions are tender, 4-6 minutes per side. Let steak and onions stand 5 minutes., Meanwhile, in a large bowl, combine soy sauce, Worcestershire, brown sugar, vinegar, garlic and pepper. Halve onion slices; cut steak thinly across grain. Add onions and steak to soy mixture; toss to coat. Serve in tortillas with blue cheese.