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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- 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.
- 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.
- 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
