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Today’s #DDGrillWeek2026 recipe is a throwback that is inspired by one of my favorite college taco spots, Salsa Limon, in Fort Worth! It started off as a food truck across from the go-to bar when I went to TCU. I have many of fun memories after a night out with friends eating delicious el capitan steak tacos! (Oh to be young again ha!). I had to recreate this late night bite for my family and these Grilled Ribeye Tacos with Crispy Cheese Tortillas are the result.
There’s not one singular element that makes these tacos so good. Technically, you can use whatever filling you want, but the ribeye steak is elite. And that crispy, golden cheese crust on the tortilla is everything. It adds a salty, crunchy layer that takes these tacos from great to next level—don’t skip it. My husband Clayton also went to TCU and loved the El Capitan the most, so I was so excited when this recipe got his approval.
These tacos are simple to make, but there are are a few moving parts. I typically put someone on cheese crust/tortilla duty (this is Clayton’s job!) while I grill the steaks. I also find that it works best to have all of the toppings and garnishes ready to go and set out—that way it all comes together easily and everything stays hot!
Ingredients:
- Green Cabbage
- Carrots
- Distilled White Vinegar
- Kosher Salt
- Neutral Oil
- Boneless Ribeye Steaks
- Freshly Ground Black Pepper
- Shredded Monterey Jack Cheese
- Flour Tortillas
- Fresh Cilantro White Onions
- Lime Wedges
- Creamy Jalapeño Hot Sauce
Step-by-Step:
step one: Make the Quick-Pickled Cabbage
In a medium bowl, combine the cabbage, carrots, vinegar, and salt. Toss well to combine, then let sit at room temperature for at least 20 minutes (or up to a few hours), tossing occasionally, until slightly softened and tangy.
step two: prep the grill
Preheat the grill to high heat (475℉ to 500℉). Dip a wadded paper towel in oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil to avoid starting a flare-up—a little goes a long way here.
step three: season the steaks
Pat the ribeyes dry and season generously on both sides with salt and black pepper.
step four: grill the steak
Grill for 4 to 5 minutes per side, covered, for medium-rare or until your desired doneness is reached. Transfer to a cutting board and let rest for 5 to 10 minutes.
step five: melt the cheese for the tortillas
While the steak rests, place a griddle on the grill over medium-high heat (about 450℉), cover, and let the griddle get smoking hot. Sprinkle an even layer of Monterey Jack cheese directly onto the hot griddle, about the size of your tortillas.
step six: top with the tortillas
Let the cheese melt, undisturbed, until bubbling and lightly golden around the edges. Place a flour tortilla directly on top of the melted cheese, gently pressing so it adheres. Cook for 1 to 2 minutes, until the cheese forms a deep golden, crispy crust. Using a spatula, carefully lift the tortilla—the cheese should be fully attached and crisp on the outside. Transfer to a plate, cheese-side up, and repeat with remaining tortillas.
step seven: Assemble the Tacos
Cut the steaks into 1/2-inch cubes. Top each cheese-crusted tortilla with ribeye, a scoop of quick-pickled cabbage, cilantro, and diced white onion. Serve with lime wedges for squeezing and top with creamy jalapeño hot sauce (or your favorite hot sauce!)
Recipe FAQ:
Ribeye is ideal here, thanks to its marbling and flavor. If you want a slightly leaner option, flank or skirt steak will also work—just be sure to slice thinly against the grain to prevent them from being too chewy.
The steak and tortillas are definitely best when made just before serving, but you can make the quick-pickled cabbage a few hours in advance. Keep it covered and stored in the fridge until you’re ready to serve—it actually gets better as it sits.
You can easily make the cheese-crusted tortillas in a cast-iron skillet on the stovetop.
Store the leftover steak and cabbage separately. Reheat the steak quickly in a hot skillet and make fresh cheese-crusted tortillas for best texture, then top with the cabbage slaw!
#DDGrillWeek is my favorite week of the whole year and this nostalgic taco recipe just makes me even happier. I can’t wait to hear what y’all think once you give it a try!
looking for more grilling recipes? try these!
Grilled Green Goddess Chicken Thighs with Summer Salad
Jalapeno Cheddar Turkey Burgers
Hoisin Glazed Grilled Pork Tenderloin
Chipotle-Coffee Smoked Chuck Roast
Grilled Ribeye Tacos with Crispy Cheese Tortillas
Ingredients
For the Quick-Pickled Cabbage:
- 2 cups finely shredded green cabbage (from about 1/4 small head)
- 1 cup freshly grated carrots (from about 2 large carrots)
- 1/4 cup distilled white vinegar
- 1 teaspoon kosher salt
For the Tacos:
- neutral oil, for grilling
- 2 (1-inch-thick) boneless ribeye steaks
- kosher salt
- freshly ground black pepper
- 2 cups shredded Monterrey jack cheese
- 8 (6-inch) flour tortillas
For Serving:
- 1/4 cup finely chopped fresh cilantro, divided
- 1/2 cup finely diced white onion, divided
- 1 lime, cut into wedges
- creamy jalapeño hot sauce, such as Siete Foods
Instructions
Make the Quick-Pickled Cabbage:
- In a medium bowl, combine the cabbage, carrots, vinegar, and salt. Toss well to combine, then let sit at room temperature for at least 20 minutes (or up to a few hours), tossing occasionally, until slightly softened and tangy.
Grill the Ribeye Steaks:
- Preheat the grill to high heat (475℉ to 500℉). Dip a wadded paper towel in oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil to avoid starting a flare-up—a little goes a long way here.
- Pat the ribeyes dry and season generously on both sides with salt and black pepper.
- Grill for 4 to 5 minutes per side, covered, for medium-rare or until your desired doneness is reached. Transfer to a cutting board and let rest for 5 to 10 minutes.
Make the Cheese-Crusted Tortillas:
- While the steak rests, place a griddle on the grill over medium-high heat (about 450℉), cover, and let the griddle get smoking hot. Sprinkle an even layer of Monterey Jack cheese directly onto the hot griddle, about the size of your tortillas.
- Let the cheese melt, undisturbed, until bubbling and lightly golden around the edges. Place a flour tortilla directly on top of the melted cheese, gently pressing so it adheres. Cook for 1 to 2 minutes, until the cheese forms a deep golden, crispy crust. Using a spatula, carefully lift the tortilla—the cheese should be fully attached and crisp on the outside. Transfer to a plate, cheese-side up, and repeat with remaining tortillas.
Assemble the Tacos:
- Cut the steaks into 1/2-inch cubes. Top each cheese-crusted tortilla with ribeye, a scoop of quick-pickled cabbage, cilantro, and diced white onion. Serve with lime wedges for squeezing and top with creamy jalapeño hot sauce (or your favorite hot sauce!)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
