Homemade Taco Bell Steak & Queso Crunchwrap Sliders 🌮🔥

 

Homemade Taco Bell Steak & Queso Crunchwrap Sliders 


Recreate Taco Bell’s Steak & Queso Crunchwrap Sliders at home! Juicy marinated steak, crispy tostada, melted cheddar, and bold chipotle sauce are wrapped in a grilled mini tortilla, then served with creamy Green Chile Queso for dipping. This easy, handheld snack is packed with smoky, cheesy, and crunchy goodness—perfect for Taco Bell lovers! 

Ingredients (Makes 4 Sliders)

For the Steak:

½ lb skirt steak or flank steak, thinly sliced
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
½ tsp chili powder
½ tsp salt
¼ tsp black pepper
1 tbsp lime juice

For the Chipotle Sauce:

½ cup mayonnaise

1 tbsp adobo sauce (from a can of chipotle peppers)
½ tsp garlic powder
½ tsp smoked paprika
½ tsp lime juice
Salt to taste

For Assembly:

4 mini flour tortillas (or regular tortillas cut into smaller circles)

4 mini tostadas (or 4 small corn tortillas fried until crispy)
1 cup shredded cheddar cheese
½ cup pico de gallo (diced tomatoes, onions, cilantro)
½ cup Green Chile Queso (recipe below)

For the Green Chile Queso:

1 cup shredded Monterey Jack cheese

½ cup evaporated milk
1 tbsp butter
1 tbsp flour
2 tbsp chopped green chilies
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt

Instructions

Step 1: Prepare the Steak

  1. In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and lime juice.

  2. Add the thinly sliced steak and mix well to coat.

  3. Let the steak marinate for 15–30 minutes.

  4. Heat a grill pan or skillet over medium-high heat and cook the steak for 2-3 minutes per side until browned and cooked through. Remove from heat and set aside.

Step 2: Make the Chipotle Sauce

  1. In a small bowl, mix mayonnaise, adobo sauce, garlic powder, smoked paprika, lime juice, and salt until smooth.

  2. Set aside for assembling the sliders.

Step 3: Make the Green Chile Queso

  1. In a saucepan, melt butter over medium heat. Add flour and stir continuously for 1 minute to create a roux.

  2. Slowly whisk in evaporated milk and cook until the mixture thickens.

  3. Stir in shredded Monterey Jack cheese and chopped green chilies, stirring until smooth.

  4. Add garlic powder, onion powder, and salt. Mix well and keep warm.

Step 4: Assemble the Crunchwrap Sliders

  1. Lay out mini flour tortillas on a flat surface.

  2. Spread chipotle sauce on each tortilla.

  3. Add a small handful of shredded cheddar cheese.

  4. Place a mini tostada on top to create that signature crunch.

  5. Add a spoonful of cooked steak on top of the tostada.

  6. Spoon pico de gallo over the steak for freshness.

  7. Drizzle with warm Green Chile Queso for extra cheesy goodness.

  8. Fold the edges of the tortilla over the center, creating a hexagonal wrap.

Step 5: Cook the Crunchwrap Sliders

  1. Heat a non-stick skillet or griddle over medium heat.

  2. Place the folded side down on the skillet and press lightly.

  3. Cook for 2-3 minutes per side until golden brown and crispy.

Step 6: Serve & Enjoy!

  1. Serve hot with extra Green Chile Queso for dipping.
  2. Pair with a side of fries, chips, or a Baja Blast for the full Taco Bell experience! 

Why You'll Love This Copycat Recipe:

✅ Tastes Just Like Taco Bell – Authentic flavors with a homemade touch!
✅ Healthier & Customizable – Control ingredients and spice levels.
✅ Easy to Make – Simple, step-by-step instructions for a perfect crunch wrap every time.

Would you like nutrition facts or a variation with chicken? 😊





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