Description
Philly Cheesesteak Tacos are a quick and flavorful meal that combines traditional cheesesteak ingredients with the convenience of tacos. Sautéed vegetables and tender beef wrapped in soft tortillas make this dish a hit for busy weeknights.
Ingredients
Scale
1.5 lbs Ribeye or Flank Steak
2 medium Green Bell Peppers
1 large Yellow Onio
8 slices Provolone Cheese
10–12 small Flour Tortillas
3 cloves Garlic
1 tbsp Worcestershire Sauce
2 tbsp Olive Oil
Salt & Black Pepper to taste
Instructions
- Prep the Meat: Place your steak in the freezer for 20 minutes before slicing. Slice very thin against the grai
- Sauté the Vegetables: In a large cast iron skillet, heat 1 tbsp of oil over medium-high heat. Add the sliced onions and bell peppers and cook for 5-7 minutes until softened. Remove from the pa
- Sear the Steak: Increase heat to high and add the remaining oil. Add thin steak slices in a single layer and sear for 2 minutes. Flip the meat and add minced garlic, salt, pepper, and Worcestershire sauce
- Combine: Return the cooked peppers and onions to the skillet and mix thoroughly
- Melt the Cheese: Lower heat to low and lay provolone slices over the mixture. Cover for 60 seconds to melt the cheese
- Toast the Tortillas: Char tortillas over an open flame or in a dry skillet until slightly crispy
- Assemble: Serve the cheesy beef mixture in warm tortillas immediately
Notes
Use leftovers by storing meat and vegetables in an airtight container for up to 3 days. Reheat in a skillet.
For a gluten-free option, use corn tortillas or lettuce leaves.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 100 mg