Steak Crisp-tadas
If you love the satisfying crunch of a traditional tostada but want to level up the flavor (and ditch the carbs), you are in the right place. Today, we are making Steak Crisp-tadas—a mouthwatering mashup of a cheese crisp and a loaded steak tostada.
Instead of a corn tortilla, the base of this dish is made entirely out of golden, crispy, pan-fried Quesadilla cheese. We top that crunchy, savory foundation with juicy, high-heat seared ribeye steak, fresh guacamole, zesty pico de gallo, and a fiery drizzle of Tapatío.
It’s cheesy, smoky, spicy, and unbelievably satisfying. Let’s get cooking!
Ingredients
2-3 cups Quesadilla cheese (shredded)
1 lb Ribeye steak (or steak of choice), cut into 1/2 inch cubes
1-2 tbsp Cookout Dust (or favorite steak seasoning)
1 cup Guacamole
1 cup Pico de gallo
Tapatío hot sauce, to taste
High-smoke point oil for the griddle
Instructions
Crisp the Cheese: Heat a griddle or large skillet to medium-high. Lightly oil the surface. Place handfuls of cheese into round mounds. Cook until the bottom is deeply browned and crispy. Carefully work the edges with a spatula, flip, and brown the other side. Remove and set aside.
Season the Steak: Toss the cubed ribeye in your Cookout Dust until evenly coated.
Sear the Meat: Crank the griddle to high heat. Add the steak cubes and sear quickly, tossing often, until a nice crust forms (about 2–3 minutes).
Assemble: Lay down the cheese crisp, layer on the guacamole, top with the seared steak, add pico de gallo, and finish with a heavy splash of Tapatío. Serve immediately while hot and crunchy!