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If you’ve never tried carne asada mulitas, get ready to fall in love with a handheld meal that’s layered with flavor. Think of these as cheesy quesadilla-style sandwiches stuffed with spiced steak, melty cheese, fresh onion, and jalapeños, all toasted between crispy corn tortillas. They’re quick enough for weeknights and satisfying enough for weekends when you’re really craving bold, meaty flavor. Whether served as a snack, dinner or party food, these mulitas are always a crowd-pleaser.
Why You’ll Love It
Carne asada mulitas are crispy tortillas generously loaded with spiced steak, melty, cheese, onion, and jalapeños, for a crisp, cheesy, flavor-packed handheld meal.
Packed with flavor: A spice-rubbed steak filling delivers smoky, rich depth in every bite. “Carne asada” just means “grilled meat” but we’re adding plenty of seasonings for a wonderful taste.
Cheesy and satisfying: The gooey melted cheese is perfectly sandwiched between crisp tortillas.
Versatile: Add your favorite toppings like sour cream, guacamole or pico de gallo.
Fun to eat: These are ideal for sharing, stacking or customizing.
Gluten-free: Mulitas are traditionally prepared with corn (not flour) tortillas, meaning they’re naturally gluten-free.
Easy enough for weeknights: Prep ahead and cook fast when you’re ready to eat.
You might also like carne asada torta, beef tortilla folded wraps, air fryer beef taquitos, breakfast tacos, and jalapeno popper tacos.
Mulitas de Carne Asada Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Flank steak: Offers a tender texture when sliced thin and seasoned well.
Seasonings: Ground cumin, smoked paprika and garlic powder add smoky, earthy spice to the meat.
Avocado oil: Ideal for searing thanks to its high smoke point. You can use olive oil or your preferred cooking oil though.
White corn tortillas: Provide a sturdy and toasty base for the mulitas.
Oaxaca or mozzarella cheese: Shredded cheese melts smoothly and holds everything together.
Onion: Adds sweetness and crunch.
Jalapeños: Bring a mild heat and fresh flavor.
Fresh cilantro: Brightens up the dish just before serving.
How to Make Steak Mulitas
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Season the steak: Rub both sides of the meat with spices, salt and pepper.
Sear the steak: Cook in batches in a large skillet until no longer pink.
Rest and slice: Let the steak rest, then cut into strips or cubes.
Prepare the skillet: Add oil and heat over medium.
Assemble the mulitas: Layer tortilla, cheese, steak, onion, and jalapeño, and top with another tortilla.
Grill and flip: Cook over a medium heat until the cheese starts to melt and the tortilla is crisp, then carefully flip and cook until golden, then garnish if desired and enjoy.
Substitutions and Variations
Use different cheese: I usually opt for a blend of Oaxaca cheese and mozzarella, but you can try Monterey Jack cheese, cheddar cheese, or a Mexican cheese blend, for more variety.
Swap the meat: I like these with flank steak but you can use skirt steak, sirloin steak or perhaps sliced boneless chuck or flap meat. Alternatively, swap in some slow cooker shredded chicken, shrimp or pork carnitas. Depending where you live, you might be able to find carne asada at your local butcher.
Adjust the heat: Add more or fewer jalapeños to control the spice level.
Optional add-ins: You can add anything else you wish, such as sauteed mushrooms, spinach, chopped fresh tomatoes, another type of cheese, or sliced serrano or habanero peppers.
Serving Suggestions
Appetizers: Start your meal with chips and tomatillo salsa or cowboy caviar, or perhaps some fresh shrimp ceviche.
Side dishes: Pair your delicious carne asada mulitas main course with guacamole and a corn and kale salad
Dessert: Finish with Mexican ice cream.
How to Store
Store: Allow leftovers to cool and then store in an airtight container in the refrigerator and eat within 2 or 3 days.
Freeze: I recommend making these fresh, not freezing them.
Reheat: You can warm a carne asada mulita back up in a pan on the stove to warm and crisp the corn tortillas and melt the cheese.
Top Tips
Let the steak rest: This helps keep the meat juicy and flavorful.
Use 2 spatulas to flip: Makes flipping the mulitas easier and cleaner. (I love these wide spatulas for flipping pancakes, crepes and mulitas!)
Use enough oil: Add oil to the skillet every time you begin assembling a new batch. The oil helps crisp the tortillas. Also, don’t turn the heat up too much. You don’t want the cheese to fully melt before the tortillas have had time to get crispy.
Don’t overload: Too much filling makes flipping tricky and may cause leaks.
Save time making a batch: If you’re making a lot at once, assemble them and put them on a large baking tray. Warm them in the oven at 300°F to melt the cheese.
Spiced Steak Mulitas FAQs
Yes, but they may be softer and less crispy.
Yes, use a flat-top or grill pan to cook them outdoors.
Although you could cut it into small pieces, season it and cook it like that, it can overcook easily if you do this, so I prefer to cook the meat and then slice it up.
You can cook the steak and prep fillings ahead, then assemble and cook to order.
Easy Carne Asada Mulitas Recipe
Steak Asada Mulitas
Ingredients
- 2 Pounds flank steak, cut into several smaller pieces
- 2 Teaspoons ground cumin
- 1 Teaspoon smoked paprika
- 1 Teaspoon garlic powder
- salt and pepper, to taste
- 2 to 3 Tablespoons avocado oil, or similar cooking oil
- 16 corn tortillas, white, medium
- 12 Ounces Oaxaca, or mozzarella chees, eshredded
- 1 onion, large, diced
- 3 jalapenos, diced
Optional Toppings
- fresh cilantro
- guacamole
- salsa
- pico de gallo
- sour cream
Instructions
- Season the steaks on both sides with paprika, cumin, garlic powder, salt, and pepper.
- Heat a large skillet over a medium high heat. Add a tablespoon of oil.
- Add the steaks and sear for 5 to 7 minutes per side or until the edges are crisp and the meat has browned. Work in small batches and don’t overcrowd the pan. Add more oil between batches if needed.
- Let the seared steaks rest on a cutting board for 15 minutes, then cut into cubes or slices.
- Wipe out the skillet with paper towels.
- Heat the skillet over a medium heat and add a little oil.
- Put a tortilla in the skillet and add the cheese, steak, onions, and jalapenos, then more cheese and then a second tortilla.
- Press down with a spatula and cook for 3 or 4 minutes until the bottom tortilla is crisp and golden brown.
- Flip and cook for another 3 or 4 minutes on the other side until the cheese melts and the second tortilla is crisped to your liking.
- Transfer the mulita onto a plate and repeat until you’ve made all of them, adding more oil between batches if needed.
- Add your favorite toppings and serve immediately.
Notes
Use two wide spatulas to flip: Makes flipping the mulitas easier and cleaner.
Use enough oil: Add oil to the skillet every time you begin assembling a new batch. The oil helps crisp the tortillas. Also, don’t turn the heat up too much. You don’t want the cheese to fully melt before the tortillas have had time to get crispy.
Don’t overload: Too much filling makes flipping tricky and may cause leaks.
Save time making a batch: If you’re making a lot at once, assemble them and put them on a large baking tray. Warm them in the oven at 300°F to melt the cheese.
Nutrition
For a satisfying meal that combines rich steak, gooey cheese and fresh toppings, carne asada mulitas are tough to beat. This elevated street food is easy to prep and perfect for casual dinners, family nights or sharing with friends. Every bite offers bold flavor and a satisfying crunch and even picky eaters will love these. Whether you’re already a fan of carne asada or trying something new, this mulitas de asada recipe brings something exciting to the table.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
