Philly Cheesesteak Tacos Recipe

Introduction

Philly Cheesesteak Tacos are a delicious fusion of classic Philly flavors and the fun of handheld tacos. Tender, seasoned steak combined with sautéed peppers and onions, melted cheese, all wrapped in warm tortillas makes for a satisfying and easy meal.

Ingredients

• 2 lb shaved steak (ribeye or sirloin)
• 1 tbsp olive oil or butter
• 1 large onion, sliced
• 2 bell peppers, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1½ tsp onion powder
• 1 tsp smoked paprika
• 1½ tsp dried oregano
• 1½ cups shredded provolone or mozzarella cheese
• Fresh parsley (for garnish)
• Warm tortillas (flour or corn, for serving)

Instructions

1. Step 1: Heat olive oil or butter in a large skillet over medium-high heat.
2. Step 2: Add the shaved steak to the skillet. Season with 1 tsp salt, ½ tsp black pepper, 1 tsp onion powder, ½ tsp smoked paprika, and 1 tsp dried oregano.
3. Step 3: Sear the steak for 2–3 minutes per side until browned and cooked through. Remove from the skillet and set aside.
4. Step 4: In the same skillet, add the sliced onion and bell peppers. Cook for 4–5 minutes until softened and slightly golden.
5. Step 5: Add the minced garlic and cook for 30 seconds until fragrant.
6. Step 6: Return the cooked steak to the skillet.
7. Step 7: Stir in 1 tbsp Worcestershire sauce, the remaining ½ tsp onion powder, ½ tsp smoked paprika, and ½ tsp dried oregano.
8. Step 8: Toss everything together so the steak and veggies are evenly coated in the savory juices.
9. Step 9: Sprinkle the shredded provolone or mozzarella evenly over the top.
10. Step 10: Cover the skillet and cook for 1–2 minutes, until the cheese is fully melted and bubbly.
11. Step 11: Spoon the cheesy steak mixture into warm tortillas.
12. Step 12: Garnish with fresh parsley if desired, and serve immediately.

Tips & Variations

• For extra flavor, marinate the steak briefly in Worcestershire sauce before cooking.
• Swap provolone or mozzarella for cheddar or pepper jack for a different cheese twist.
• Add sliced jalapeños or hot sauce for a spicy kick.
• Use flour tortillas for a softer wrap, or corn tortillas for a more authentic taco feel.

Storage

Store leftover steak mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to melt the cheese again, or in the microwave. Warm the tortillas separately before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, while ribeye and sirloin are preferred for tenderness and flavor, you can also use thinly sliced top round or flank steak. Just be sure to cook it quickly to avoid toughness.

Can I make this recipe ahead of time?

Absolutely. You can cook the steak and vegetables, then assemble and melt the cheese just before serving for the best texture and flavor.

Philly Cheesesteak Tacos Recipe

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★★★★★

4.4 from 144 reviews

• Author: Simon
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

Deliciously hearty Philly Cheesesteak Tacos combine the classic flavors of a Philly cheesesteak with the convenience of a taco. Sautéed shaved steak, caramelized onions, and bell peppers are seasoned with aromatic spices and melted provolone cheese, all wrapped in warm tortillas for a perfect fusion meal.

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Ingredients

Scale 1x2x3x

Meat and Seasonings

• 2 lb shaved steak (ribeye or sirloin)
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1½ tsp onion powder (divided)
• 1 tsp smoked paprika (divided)
• 1½ tsp dried oregano (divided)
• 1 tbsp Worcestershire sauce

Vegetables and Aromatics

• 1 tbsp olive oil or butter
• 1 large onion, sliced
• 2 bell peppers, thinly sliced
• 2 cloves garlic, minced

Dairy

• 1½ cups shredded provolone or mozzarella cheese

Other

• Warm tortillas (flour or corn, for serving)
• Fresh parsley (for garnish, optional)

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Instructions

1. Heat the skillet: Warm 1 tablespoon of olive oil or butter in a large skillet over medium-high heat to prepare for cooking the steak.
2. Season and sear the steak: Add the shaved steak to the skillet and season with salt, pepper, 1 teaspoon onion powder, ½ teaspoon smoked paprika, and 1 teaspoon dried oregano. Sear the steak for 2 to 3 minutes per side until browned and fully cooked. Remove the steak from the skillet and set it aside.
3. Sauté the vegetables: Using the same skillet, add the sliced onion and bell peppers. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and slightly golden.
4. Add garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
5. Combine steak and seasonings: Return the cooked steak to the skillet with the vegetables. Stir in Worcestershire sauce along with the remaining ½ teaspoon onion powder, ½ teaspoon smoked paprika, and ½ teaspoon dried oregano. Toss everything together to coat the steak and vegetables evenly in the savory juices.
6. Add cheese and melt: Sprinkle the shredded provolone or mozzarella cheese evenly over the steak and vegetable mixture. Cover the skillet and cook for 1 to 2 minutes until the cheese melts fully and becomes bubbly.
7. Assemble the tacos: Spoon the cheesy steak and vegetable mixture into warm tortillas. Garnish with fresh parsley if desired, and serve immediately while hot.

Notes

• You can use either flour or corn tortillas depending on your preference.
• For a spicier twist, add sliced jalapeños to the vegetable mix.
• This recipe works well with ribeye or sirloin steak; both provide great flavor and tenderness.
• Leftovers keep well refrigerated for up to 3 days and can be reheated in a skillet or microwave.
• For a gluten-free option, ensure tortillas and Worcestershire sauce are GF certified.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Philly cheesesteak, tacos, shaved steak, provolone cheese, bell peppers, onions, quick dinner