Carne Asada Quesabirria Sliders

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Cerro de la Silla

📍 Where this dish comes from: Monterrey, Nuevo León · Cerro de la Silla
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Carne Asada Quesabirria Sliders, plated and ready to serve

Ingredients for Carne Asada Quesabirria Sliders

Carne Asada Quesabirria Sliders

Think of your favorite street-side carne asada taco married to molten quesabirria — the edges of Oaxaca cheese crisp into a “tortilla,” then hug strips of lime-marinated steak that sizzle in one skillet.
Print Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: Mexican
Servings: 3 servings
Calories: 380kcal

Ingredients

  • 12 oz thin-sliced flank or skirt steak sub: sirloin tip, chicken thigh strips, or leftover roast
  • 1 tbsp avocado oil sub: beef tallow, bacon fat, ghee
  • 2 tbsp fresh lime juice sub: lemon juice, apple-cider vinegar
  • 1 tsp ground cumin sub: smoked paprika, chipotle powder
  • 1/2 tsp garlic powder sub: 1 minced fresh clove
  • Salt & black pepper to taste
  • 2 cups shredded Oaxaca cheese about 6 oz; sub: mozzarella, Monterey Jack, or Chihuahua
  • 1/2 cup birria consommé or beef bone broth warmed; sub: keto red salsa, crema, or guacamole for dipping
  • 2 tbsp each finely chopped cilantro & diced onion optional; sub: radish slivers, pickled jalapeños

Instructions

  • Marinate the steak: In a bowl combine steak strips, lime juice, cumin, garlic, ½ tsp salt, and a good grind of pepper. Toss and let stand while the skillet heats.
  • Sear: Heat a cast-iron or heavy skillet over medium-high; add avocado oil. Lay steak in a single layer; sear 45–60 sec per side until browned but still tender. Transfer to a plate; chop into bite-size pieces.
  • Make cheese “tortillas”: Wipe the skillet, lower heat to medium. Sprinkle ¼-cup mounds of Oaxaca in the pan, spacing them 3 in apart. Let melt and bubble 60–90 sec until edges turn deep gold.
  • Fill & fold: While cheese is still pliable, spoon a heaping tablespoon of steak onto each round. Use a spatula to fold the cheese over the filling, forming half-moon sliders. Press lightly; cook 15 sec per side to seal.
  • Serve street-style: Arrange sliders on a platter. Garnish with cilantro & onion, and set out warm consommé for dipping. Eat hot!

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 27g | Fat: 29g
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Cooking Carne Asada Quesabirria Sliders in the kitchen

About This Dish

Think of your favorite street-side carne asada taco married to molten quesabirria — the edges of Oaxaca cheese crisp into a “tortilla,” then hug strips of lime-marinated steak that sizzle in one skillet.

Health Benefits

  • Melted cheese replaces the tortilla entirely, keeping these sliders low-carb.
  • Steak provides the protein and fat that make these sliders satisfying.

Pairs Well With

  • Nopales, Radish & Queso Fresco Salad
  • Cheesy Jalapeño Cauliflower Bake
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