Cheesesteak Tacos are a delicious fusion of two classic dishes: Philly cheesesteak and tacos! They combine tender, flavorful steak with gooey melted cheese, all tucked into soft tortillas and topped with traditional taco fixings. Here’s how to make these irresistible tacos:
Ingredients:
For the Cheesesteak Filling:
- 1 lb (450g) ribeye steak or sirloin, thinly sliced against the grain
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced (optional, for extra flavor and color)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce (optional for extra umami)
- 1 tablespoon steak seasoning or seasoned salt
- 2 cups (about 200g) shredded provolone cheese (or American cheese for a classic Philly flavor)
For the Tacos:
- 8 small flour tortillas (or corn tortillas if preferred)
- Fresh cilantro, chopped (optional)
- Salsa or pico de gallo (optional)
- Pickled jalapeños or fresh slices (optional, for added spice)
- Sour cream or crema (optional)
- Lime wedges (optional, for serving)
Instructions:
1. Prepare the Steak:
- If you haven’t done so already, slice the steak very thinly against the grain. Freezing the steak for 30 minutes before slicing will make it easier to cut thinly.
2. Cook the Vegetables:
- Heat the olive oil in a large skillet or pan over medium-high heat.
- Add the sliced onions and bell peppers (if using) to the pan. Sauté them for about 4-5 minutes, or until they soften and start to caramelize.
- Add the minced garlic and cook for another minute until fragrant. Remove the vegetables from the pan and set aside.
3. Cook the Steak:
- In the same pan, add the sliced steak. Season with steak seasoning or seasoned salt, Worcestershire sauce, soy sauce (if using), salt, and pepper.
- Cook the steak for about 3-4 minutes, stirring occasionally, until it’s browned and cooked through. If you like your steak more well-done, cook a bit longer.
4. Combine the Vegetables and Steak:
- Return the sautéed onions and peppers to the pan with the steak. Stir everything together and cook for another 1-2 minutes to combine the flavors.
5. Add the Cheese:
- Lower the heat and sprinkle the shredded provolone (or American cheese) over the steak and vegetable mixture. Let it melt over the top for 2-3 minutes, stirring occasionally to create a cheesy, gooey filling.
6. Warm the Tortillas:
- While the filling is melting, heat the flour tortillas in a dry skillet or griddle for 30 seconds on each side, or until warm and slightly toasted.
7. Assemble the Tacos:
- Spoon the cheesy steak and vegetable mixture onto the center of each warmed tortilla.
- Top with your favorite taco toppings, such as fresh cilantro, salsa, pickled jalapeños, sour cream, or a squeeze of lime.
8. Serve:
- Serve the Cheesesteak Tacos immediately while they’re hot and cheesy. Enjoy with lime wedges on the side for extra zest!
Tips:
- Cheese Variations: While provolone and American cheese are classic choices, you can use other melty cheeses like mozzarella, cheddar, or pepper jack for a twist.
- Spicy Kick: If you like heat, add some sliced fresh jalapeños or drizzle some hot sauce over the tacos.
- Make It Ahead: You can cook the steak and vegetable filling ahead of time and store it in the fridge. Reheat it in a pan before assembling the tacos.
- Taco Shells: You can also use hard taco shells if you prefer a crunchier texture.
Cheesesteak Tacos are a fun and delicious way to enjoy a Philly classic with the handheld convenience of tacos. They’re perfect for taco night, game day, or whenever you’re craving something cheesy and satisfying!