Steak & Whipped Bleu Cheese Tacos are filled with tender New York Strip Steak and caramelized onions on top of a savory whipped bleu cheese on chewy corn tortillas for an amazing dinner idea!
You guys, these are epic. Epic as in, if I could afford to buy New York Strip Steaks for dinner every night, this is pretty much all I would ever eat. Bleu cheese is whipped with cream cheese for a creamy and flavorful punch. Oh, and let’s not forget the caramelized onions finished off with balsamic vinegar! These bad boys are tacos to the tenth degree and I can guarantee they will be a crowd favorite.
I am very particular about my caramelized onions. It is one of my pet peeves when you order a dish at a restaurant and it claims to have caramelized onions, but what you get are onions that have been cooked for five or maybe ten minutes. What the heck?! Those are not caramelized onions in my book.
Caramelized onions require time and patience and at LEAST thirty minutes of cooking time, but often more. They are so sticky sweet that they are almost unrecognizable as onions anymore. If I am taking the time to caramelize onions I like to do them in large batches and freeze the extras for later. And by a large batch, I mean as many onions as I can pile into my skillet!
- 1 lb. New York Strip Steak (or your favorite)
- 8 oz. whipped cream cheese
- ½ c. bleu cheese crumbles
- 1 large yellow onion, diced
- 3 Tbsp. balsamic.
- 10 white corn tortillas
- parsley, chopped (optional)
- Season your steak on each side, generously with salt and pepper.
- In a large non-stick skillet over high heat cook the onion for 5-10 minutes until browned. Reduce the heat to medium-low and cover, continuing to cook the onion for 30 minutes, stirring every five minutes so they don't burn. In the last five minutes, add the balsamic to the pan with the onions and stir to coat the onions. Continue cooking until the onions reach a sticky sweet state.
- Meanwhile, in a skillet over high heat, sear your steaks on each side for 2-3 minutes until the steak is cooked medium-rare to medium, depending on your preference.
- Set the steaks aside and allow to rest for at least five minutes.
- In a food processor or a small bowl with an immersion blender, blend the cream cheese and bleu cheese until smooth.
- In a separate skillet over medium heat, cook the corn tortillas for one minute on each side. As you cook the tortillas, stack them on a plate and cover with a dishtowel to keep them warm.
- Right before assembling the tacos, slice the steak, against the grain, in thin strips.
- Spread a generous amount of whipped bleu cheese on each tortilla and top with steak strips, caramelized onion and parsley. Serve immediately.