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Philly Cheesesteak Tacos

Philly cheesesteak tacos with tender shaved beef, melted provolone, and sautéed peppers and onions folded into warm tortillas. Quick stovetop cooking keeps the beef juicy while the cheese melts over the vegetables.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1 lb beef ribeye or sirloin thinly sliced
Vegetables and aromatics
  • 2 bell peppers 1 green, 1 red; sliced
  • 1 onion large; sliced
  • 1 jalapeno sliced
  • 2 cloves garlic minced
Cheese and tortillas
  • 8 oz provolone cheese sliced
  • 4 warm flour tortillas
Seasoning and cooking fat
  • 3 tbsp olive oil
  • 0.25 tsp salt and pepper to taste
Toppings
  • 0.25 cup mayonnaise for serving
  • 0.5 cup sautéed mushrooms for serving
  • 0.25 cup hot peppers for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the vegetables
  1. Heat olive oil in a large skillet over medium-high heat. Sauté bell peppers, onion, and jalapeno with garlic for 5-6 minutes until softened, then push vegetables to the side.
Cook the beef and melt the cheese
  1. Add sliced beef to the skillet and cook for 2-3 minutes until just cooked through. Season with salt and pepper.
  2. Layer provolone cheese over the beef and vegetables, allowing it to melt. Keep the skillet heat at a steady medium-high so the cheese softens without drying out the filling.
Warm tortillas and serve
  1. Warm warm flour tortillas until pliable and hot. Fill each tortilla with the cheesesteak mixture and fold to serve.
  2. Serve with mayonnaise, sautéed mushrooms, and hot peppers on the side. Let guests add toppings to taste before eating.

Notes

Pro tip: slice the beef thinly and keep the pan hot so the beef cooks quickly and stays tender. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed through, and add a fresh pinch of salt and pepper if needed. Freezing: yes for the beef-and-veg filling only (up to 2 months), but thaw and rewarm before assembling. For a lighter option, use reduced-fat provolone and drain any excess pan juices before melting.