steak tostadas

Steak Tostadas with Homemade Guacamole & Chipotle Crema

Written by on in Beef

If you’re craving a dinner that’s big on flavor but still easy to pull off on a weeknight, these Steak Tostadas are going to be your new go-to. Crispy tostada shells layered with creamy homemade guacamole, buttery pan-seared steak, charred sweet corn, crumbly cotija cheese, and smoky chipotle crema – it’s the kind of bite that makes you close your eyes for a second.

The beauty of tostadas is they’re customizable! Swap the protein, add extra heat, or pile on your favorite toppings. And since everything stacks right on the shell, you get that satisfying crunch in every bite.

Steak Tostadas with Homemade Guacamole & Chipotle Crema
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Steak Tostadas with Homemade Guacamole & Chipotle Crema

Recipe by itskristinskitchen
Servings

6

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

380

kcal

Ingredients

  • For the guacamole:

  • 2 ripe avocados

  • Juice of ½ lime

  • 2 tbsp diced red onion

  • 2 tbsp diced roma tomato

  • Small handful fresh cilantro, chopped

  • Salt to taste

  • For the steak:

  • 8–10 oz steak (flank, skirt, or sirloin work great)

  • Dan-O’s Butter Steak Seasoning (or your favorite steak seasoning)

  • 2 tbsp butter

  • 1 tbsp olive oil

  • For the tostadas:

  • 4–6 tostada shells

  • 1 ear of corn, charred and kernels removed

  • ¼ cup crumbled cotija cheese

  • Chipotle crema (store-bought or homemade)

Directions

  • Make the guacamole: In a bowl, mash avocados with lime juice, red onion, roma tomato, cilantro, and salt. Set aside.
  • Cook the steak: Season both sides generously with Dan-O’s Butter Steak Seasoning. Heat butter and olive oil in a cast iron skillet over medium-high heat. Cook steak to desired doneness (about 3–4 minutes per side for medium-rare). Rest for 5 minutes, then slice thinly against the grain.
  • Char the corn: Grill or pan-char the corn until slightly blackened. Cut kernels off the cob.
  • Assemble tostadas: Spread guacamole on each tostada shell. Add sliced steak, sprinkle over charred corn, crumble cotija cheese on top, and drizzle with chipotle crema.
  • Serve immediately and enjoy the crunch!

Notes

  • If you don’t have a cast iron skillet, a heavy stainless steel pan works – but cast iron gives the best sear.
    You can make the chipotle crema by mixing sour cream with chipotle peppers in adobo sauce.
    Store leftover guacamole with plastic wrap pressed directly onto the surface to prevent browning.

If you’re making steak tostadas often, a good cast iron skillet is a game-changer for getting that restaurant-style sear on your meat. I recommend the Lodge 12-Inch Cast Iron Skillet on Amazon -affordable, durable, and lasts a lifetime.

💬 Let’s Keep Cooking Together!
If you loved these Steak Tostadas, you have to try my Hot Honey Garlic Salmon Bites next. They’re sweet, savory, and ready in under 20 minutes. Click here to grab the recipe!

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