Philly Cheesesteak Tacos

Philly cheesesteak tacos with tender shaved beef, melted provolone, and sautéed peppers and onions piled into warm flour tortillas. Quick skillet cooking gives a savory, cheesy filling with classic Philly flavor in taco form.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Fusion

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Beef and cheese filling

1 lb beef ribeye or sirloin Thinly sliced.
2 bell peppers (1 green, 1 red) Sliced.
1 large onion Sliced.
1 jalapeno Sliced.
8 oz provolone cheese Sliced.
1 Warm flour tortillas For serving.
3 tbsp olive oil
2 cloves garlic Minced.
0.25 Salt and pepper to taste

Toppings

1 mayonnaise Optional.
1 sautéed mushrooms Optional.
1 hot peppers Optional.

Equipment

1 cast iron skillet

Method

Sauté peppers and onions

Heat olive oil in a large skillet over medium-high heat. Sauté peppers, onion, and jalapeno with garlic for 5-6 minutes until softened, then push the vegetables to the side.

Cook beef

Add sliced beef to the skillet and cook for 2-3 minutes until just cooked through. Season with salt and pepper.

Melt provolone and assemble tacos

Layer provolone cheese over the beef and vegetables, allowing it to melt. Warm flour tortillas, fill with the cheesesteak mixture, and serve with desired toppings on the side.

Notes

For best melt and quick cooking, use very thinly sliced beef and spread it in a single layer so it browns instead of steaming. Store leftovers in the refrigerator up to 3 days; reheat the filling in a skillet over medium until hot and the cheese loosens, and warm tortillas separately. Freezing is not recommended for the filled tacos, but you can freeze the cooked beef/veg mixture and reheat, adding fresh cheese to melt. For a lighter option, use low-sodium seasoning and swap mayonnaise topping for Greek yogurt or a squeeze of lemon for a tangy finish.