Air Fryer Cheese Steak Taquitos

Name: Air Fryer Cheese Steak Taquitos
Total time: 20 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 lb. shaved beef steak or milanesa; 12 corn tortillas; 1 green bell pepper, cut into strips; 1 yellow bell pepper, cut into strips; 1 small yellow onion, cut into strips; Steak seasoning to taste; Pepper jack cheese slices

Crispy air-fried taquitos stuffed with seasoned shaved beef, pepper‑jack and sautéed peppers and onions—ready in about 20 minutes. Quick, cheesy, and perfect for a weeknight snack or game-day spread.

Recipe Courtesy Of:

Kansas Beef Council,

www.kansasbeef.org/

Cook Time: 20 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

1 lb. shaved beef steak or milanesa
12 corn tortillas
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small yellow onion, cut into strips
Steak seasoning to taste
Pepper jack cheese slices

Preparation

Step 1

Preheat air fryer to 400° F according to the manufacturer’s instructions.
Step 2

Season shaved beef with steak seasoning, spray with olive oil cooking spray, and place on rack. Cook 6 minutes, tossing beef halfway through. Remove beef from air fryer and dice.
Step 3

Add pepper and onion slices to tray, spray with olive oil cooking spray and cook 6 minutes, tossing veggies halfway through. Set aside.
Step 4

Reset air fryer to 350° F.
Step 5

Warm tortillas on a stove top or in the microwave.
Step 6

Lightly spray both sides of warmed tortilla with olive oil cooking spray.
Step 7

To assemble taquitos, add ½ slice of pepper jack cheese, diced beef, and pepper and onion mixture onto a tortilla. Roll and spray with olive oil cooking spray.
Step 8

Place rolls seam-side down on rack. Continue making taquitos until rack is full, being sure not to overcrowd. Cook for 6-8 minutes, flipping halfway through.
Step 9

Serve immediately.

Nutrition Information

543 Calories

0 %*

11.6g SAT FAT

0 %DV**

35g PROTEIN

0 %DV

1.9 mg IRON

0 %DV

4.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 543 Calories; 229 Calories from fat; 25.5 g Total Fat (11.6 g Saturated Fat; 5.9 g Monounsaturated Fat); 103.5 mg Cholesterol; 370.5 mg Sodium; 42.0 g Total Carbohydrate; 1.2 g Dietary Fiber; 34.8 g Protein; 1.9 mg Iron; 492.4 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 10.0 mg Niacin (NE); 0.7 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.7 mg Zinc; 27.0 mcg Selenium; 97.4 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Iron, Potassium, Riboflavin, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.