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Double-Shell Buffalo-Style Grilled Steak Tacos

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buffalo steak tacos


So are you tired of buffalo everything yet? Yeah, me, neither! 😉 😀 I love it, can’t get enough of it, and the possibilities are just plain endless to make it all new and fun again! 😀 I was craving some steak tacos cooked on the grill, and another “buffalo opportunity” popped up!

Never pass up a “buffalo opportunity” I say! 😉 😀 The only sad thing was, that this was the last of the Omaha Steaks that my parents sent us for Christmas. Bummer! I sure had a lot of fun cooking with all of the goodies!

So I wanted the last 2 beef filets to be super fun! They are a bit thin-cut for filet mignon, so I really had to cook them over high heat for a short amount of time to keep them rare/medium-rare inside. But the quicker they’re done, the sooner you can eat, right? 😉 😀  

You don’t have to use beef filets, though, you can use beef tenderloin, or quality sirloin steaks. Or you can go a different route and use a skirt or flank steak. If using either of these, though, you have to be careful NOT to overcook the meat and cook over HIGH HEAT with the lid open. You want to cook these fast, keeping them rare/medium-rare inside and then always, always, always slice against the grain for nice tender, thin, easy to eat slices! 


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I started with a nice, spicy hot, homemade rub and finished up with a hot barbecue sauce (with a little butter added) made by Sue Bee that’s my new go-to “hot wing” sauce! Their Louisiana-Style Sauce has a wonderful kick with an added barbecue sauce flavor and it’s made with real clover honey! What’s not to love, right? 😀  


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While the steaks are resting, grill up those shells! Then top the doubled shells with shredded lettuce! 


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See how gorgeous they turn out when go just go for it and hit them hard with medium high to high heat and the grill lid open? Grilling is easy and so much fun!!! 😀

*Notice how the slices are thinly sliced and going against the grain. 


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What better to top these gorgeous slices of beef than with some ruby red sweet-as-candy grape tomatoes straight from the garden? 😀 


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Next is the sauce! I LOVE blue cheese, so I simply stirred some blue cheese into some Ranch Salad Dressing! Wah-lah! 


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Everything is better with bacon. 😉 ‘Nuff said. 😉 


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Lastly, I finished them off with more blue cheese because that’s how I roll 😉 , and some snipped fresh chives from my herb garden!

Aaaaaand one last drizzle of Sue Bee’s Louisinana-Style Barbecue Sauce! I’m addicted to that stuff!  But you can of course use whatever barbecue sauce and/or hot sauce that you personally enjoy. 


buffalo steak tacos


Absolutely DELICIOUS!!! Omg!! These were so amazingly good, that they would be a HUGE hit at any football party or weekend get-together! Don’t care for blue cheese? No problem, leave it off and add some crumbled queso fresco or blanco, cotija, or chihuahua cheese instead! And if you don’t care for Ranch Dressing, you can simply drizzle on some Mexican crema or a few spoons of sour cream! 🙂 These can easily be designed to suit your own personal tastes. 

But we LOVED these just as they were, and you fellow Buffalo lovers out there will really enjoy these, too! Have a wonderful day, take care, and I’ll see ya’s tomorrow! ~Kelly



We enjoyed these with my Authentic Mexican Black Beans & Rice with Celery, Tomatoes & Green Chilies!


Double-Shell Buffalo-Style Grilled Steak Tacos
Yield: 4-6

Double-Shell Buffalo-Style Grilled Steak Tacos

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes


  • 4 (4 oz.) beef filets or tenderloin, or 2 large sirloin steaks (16 oz. total)

Spice Rub:

  • 1 tsp. creole seasoning, (I use Cajun's Choice Creole Seasoning)
  • 1 tsp. sweet smoked paprika
  • ½ tsp. garlic powder
  • ½ tsp. white pepper
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • ¼ tsp. garlic salt
  • ¼ tsp. smoked salt
  • ⅛ tsp. cayenne

Rest of Ingredients:

  • 2/3 - 1 cup Sue Bee's Louisiana-Style Barbecue Sauce
  • 8-12 flour tortillas
  • 8-12 white corn tortillas
  • 4-6 cups shredded lettuce
  • salt and pepper to taste
  • 20-24 grape tomatoes, halved lengthwise
  • 1 cup Ranch salad dressing
  • 1 cup blue cheese crumbles
  • 6-8 strips quality lean bacon cooked crisp, crumbled
  • drizzles of Sue Bee's Louisiana-Style Barbecue Sauce, or your favorite bbq or hot sauce
  • more blue cheese crumbles if desired (about 8-12 Tbl.)
  • snipped green onion or chives, to taste (about 4-6 green onions)

Additional Toppings of Choice:

  • sliced or diced avocado or guacamole
  • sliced black olives
  • chopped onion
  • pickled jalapeño rings
  • sour cream
  • Mexican rice
  • black beans


  • In small bowl, rub steaks well with Spice Rub, cover and let marinate several hours or overnight.
  • A half an hour to an hour before grilling, remove steaks from refrigerator. While waiting for steaks, prep toppings and chill. In small bowl, mix together Ranch Dressing and blue cheese, cover and chill.
  • Heat grill to high with lid closed to get grates hot. Oil grates with vegetable oil, place room temp steaks onto grill, leave lid open, turn down heat a little. Grill over medium-high heat with lid open for about 4-6 minutes per side, depending on thickness and doneness desired, baste well with barbecue or hot sauce, baste and turn several times, for another 2-3 minutes. Remove to plate to rest. (*Thick-cut steaks will be medium-rare.)
  • Warm all tortillas on grill and char if desired, remove to serving platter.
  • Slice steaks thinly against the grain.
  • To serve, place a corn tortilla inside a flour tortilla, top with shredded lettuce, s & p, thinly sliced steak, sliced tomatoes, blue cheese Ranch sauce, sprinkle with more blue cheese, crumbled bacon, snipped green onion, and drizzle with more barbecue or hot sauce to taste. Add more Toppings of Choice if desired.
  • Serve hot with Authentic Mexican Black Beans & Rice.
  • Notes

    *Amount of servings depends on how much steak you would like on each one and the size of tortillas you use.


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