Last Updated on December 6, 2025 by Sabrina Currie
Got leftover steak? Then you've gotta try these delicious leftover steak tacos with salsa, slaw and spicy mayo. Easy, fresh and fast, use what you've got and you'll have a family favorite meal on the table in just 30 minutes!
Taco trucks have nothing on this delicious recipe. All you have to do is make a quick and easy salsa, 2-ingredient cabbage slaw, reheat the steak and dinner is done. I love pairing it with spicy sriracha mayo which you can make with the recipe below and this creamy and tangy Salsa de aguacate (avocado tomatillo salsa). But of course you can serve them with your favorite taco toppings along with hot sauce and sour cream on the side.
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Why I Love This Recipe
Whenever I have leftover steak after steak night, I know I've got an easy dinner the next day. Leftover steak is a great way to top salads (quick Thai steak salad) or use in a quick stroganoff but its especially perfect for leftover steak tacos! Make the homemade condiments or just use store-bought for a quick weeknight dinner.
Recipe Ingredients
Leftover steak makes for a quick and delicious taco night. Because this is meant to use leftovers, don't feel you need every one of these ingredients. Tortillas, steak, spicy mayo and some version of salsa or slaw is all you really need. If you've got leftover grilled or roasted veggies, throw them in too!
- Steak - Any leftover steak works well. Flank steak and skirt steak are classic, sirloin steak, New York strip or even quick-fry thin steaks are great. Simply slice it thinly and give it a quick fry in a hot pan.
- Spicy Mayo - Make my favorite 2-ingredient spicy mayo or use store bought. Don't like spice? Just use the mayo.
- Salsa - I've given a recipe for a corn studded pico de gallo but you can use any leftover salsa like mango salsa or canned salsa. For a less spicy salsa, swap extra diced green peppers for the jalapenos.
- Slaw - A bit of shredded cabbage adds delicious crunch. I like to hit mine with a squirt of fresh lime juice or red wine vinegar to give it a touch more flavor and acidity.
- Cheese - Crumbled queso or feta cheese are my top choices. Or keep these dairy-free by omitting the cheese.
- Optional - Avocado and pickled onions. Both delicious but not the main ingredients. To make pickled onions, just top a thinly sliced onion with red wine vinegar and let it sit for 30 minutes or up to a day. Drain and serve.
See recipe card for quantities.
Want more ways to fill your tacos with leftovers?
Substitutions + Variations
- Roasted Veggies - Got leftover veggies? Chop them into the salsa or slice them up and warm them with the steak.
- Leftover Chicken or Pork - Chicken and pork work equally well. Follow the instructions and ingredients simply swapping the beef for the chicken or pork.
- Tortillas - I've called for flour tortillas but corn tortillas are just as delicious and make this into a gluten-free recipe.
- Taco Bowls - Make these into a steak salad bowl by piling all the ingredients on top of the cabbage slaw or some rice and omitting the tortillas.
Step-by-Step Instructions
- Add all the ingredients for the corn salsa to a bowl, stir together and place on the table.
In a large bowl, toss the shredded cabbage and lime juice together and place it alongside the salsa.
In a small bowl, whisk together the mayonnaise and sriracha and add it to the table of taco toppings. Make the pickled onions if you like. Marinate 1 cup of sliced onion in red wine vinegar for 30 minutes (or up to overnight in the fridge). - Thinly slice the leftover steak and toss it in a bowl with the chili powder, salt and pepper.
- Line a plate with enough foil or a clean tea towel that it can be folded over the plate to cover heated tortillas. Heat a medium sized pan over medium heat and dry fry each tortilla, flipping once until hot and then place on the lined plate and fold the extra foil or tea towel over to keep warm. Repeat with each tortilla.
- Fry the steak quickly in a hot skillet just before serving.
- Place optional taco ingredients (crumbled cheese, avocado, a little lime and pickled onions) in bowls on the table. Serve right away at the table and let everyone assemble their own tacos.
Serve up leftover steak tacos with salsa, slaw and spicy mayo as a main course on their own or pair them up with yummy avocado tomatillo guacamole, or fruit salsa. This crab ceviche aka ceviche de jaiba is a great appetizer and margaritas are always a hit.
Expert Tips
Don't overthink leftover steak tacos. Tortillas are a great vehicle to stuff with any leftovers. Lime juice, cilantro and spicy mayo will tie almost any plain leftover meat, fish or vegetables into a delicious meal.
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Save this leftover steak tacos recipe to Pinterest for next time or share it with your friend on Facebook!
Related Recipes
Love the flavors of Mexico as much as I do? Here are more ways to enjoy!
- Easy Lobster Nachos With Corn And Cheesy Garlic Queso
- Salsa de Aguacate aka Avocado Tomatillo Salsa Verde
- Easy Prawn Tostadas With Guacamole, Salsa And Cheese
- Easy Imitation Crab Ceviche Appetizer (Ceviche de Jaiba)
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Leftover Steak Tacos With Salsa, Slaw And Spicy Mayo
Ingredients
- 8 tortillas 8 medium or 12 small tortillas or taco shells
- 1 lb cooked steak more or less is fine
- 1 ½ teaspoon chili powder or taco seasoning
- 1 teaspoon salt less salt if using taco seasoning
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
Corn Pico de Gallo
- 1 cup leftover corn
- 1 cup diced tomatoes
- 1 jalapeno
- ½ cup diced green pepper
- ½ cup diced white onion
- ½ cup cilantro, chopped
- 2 tablespoon lime juice
- 1 teaspoon kosher salt
Slaw
- 4 cups shredded cabbage
- 2 tablespoon lime juice or red wine vinegar
Spicy Mayo
- ½ cup mayonnaise
- 2 teaspoon sriracha sauce
Optional Toppings
- 1 cup crumbled queso fresco or feta cheese
- 1 sliced or mashed avocado
- 1 cup pickled onions see step by step instructions to make them
Instructions
Season the steak
- Thinly slice the leftover steak and toss it in a bowl with the chili powder, salt and pepper and set aside.
Assemble the toppings
- Add all the ingredients for the corn salsa to a bowl, stir together and place on the table. In a large bowl, toss the shredded cabbage and lime juice together and place it alongside the salsa. In a small bowl, whisk together the mayonnaise and sriracha and add it to the table of taco toppings. Place optional taco ingredients (crumbled cheese, avocado and pickled onions) in bowls on the table.
Heat the steak and tortillas
- Line a plate with enough foil or a clean tea towel that it can be folded over the plate to cover heated tortillas. Heat a medium sized pan over medium heat and dry fry each tortilla, flipping once until hot and then place on the lined plate and fold the extra foil or tea towel over to keep warm. Repeat with each tortilla.
- Heat one large pan over medium high heat and add the olive oil. Once hot, add the steak and stir fry quickly to heat through but not long enough to overcook the steak and make it dry.
- Serve right away at the table and let everyone assemble their own tacos.
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