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Philly Cheesesteak Tacos

A fresh take on the cheesesteak, these tacos are loaded with all the classic flavors you know and love: steak, green bell peppers, onions, and cheese. Make this Taco Tuesday a good one with these Philly cheesesteak tacos!

Three tacos in a bowl with a blue towel.

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I’m back with another taco recipe. It’s been a while which is totally unacceptable if I do say so myself!!!

The inspiration for this recipe came as I was doing research for another recipe. As I found out, people are searching for cheesesteak taco recipes so I thought I might as well provide them with one. I hope that my readers find this recipe intriguing too.

Two bowls of cheesesteak tacos with two forks and blue towel.

What’s to love about this recipe?


  • It’s fun! These tacos fit in quite well with some of the other unique taco recipes I have to offer. Rather than serving the traditional cheesesteak ingredients up on bread, the delectable combination of flavors is offered up in your choice of corn or flour tortillas. It works really well and is equally as delicious!
  • It’s quick and simple! These tacos require relatively few ingredients and are simple to prepare in just 40-minutes half of which is the marinating time so hands off!
  • It’s a gluten-free adaptable! My preference for this recipe is soft flour tortillas, however, they can be prepared with soft or hard corn tortillas for a gluten-free version and are just as good.

Ingredients (+ notes & substitutions)


Ingredients for philly cheesesteak tacos (see recipe card).
  • Ribeye steak: Traditionally, ribeye steak is used to make a cheesesteak. It’s a flavorful cut of beef with a high fat content and is tender. Win!!!! When choosing the steak, opt for one that is fatty (but not too fatty) and well-marbled. The downside is that it is a bit pricier than other options, especially at this time, when meat prices are at an all time high. Alternatively, sirloin and top round or even flank or skirt steak are good less expensive options. To save on prep time and for ease, another option is to purchase pre-shaved steak – most grocery stores carry this. Make sure to check out the FAQ’s section below for tips on thinly slicing the steak.
  • Worcestershire sauce: I like to soak the sliced steak in this delicious sauce to infuse it with some tangy salty umami flavor.
  • Ground black pepper and salt: For seasoning the steak.
  • Butter: For sautéeing the veggies. Salted or unsalted will work.
  • Green bell pepper: Although, not a traditional cheesesteak ingredient, these peppers are commonly incorporated. Since we’re talking tacos here, adding some peppers made a lot of sense.
  • Onion: Either a yellow or a white onion will do.
  • Mushrooms: Another ingredient that was not included in the original cheesesteak but is commonly used. Feel free to leave them out if you’re not a fan.
  • Pickled jalapenos: Although I highly recommend it, the jalapenos are also completely optional. My preference is for pickled jalapenos as they not only add some heat but acid. If you prefer, you could sub for fresh jalapenos. If you choose to go that root, sauté them with the onions and mushrooms rather than adding them in with the garlic at the end.
  • Garlic: For flavor.
  • Tortillas: I opted for soft flour tortillas but hard or soft corn tortillas are perfectly acceptable.
  • Cheese: You have a few options here. For some extra spice, my advice is to use pepper Jack (that’s what I did!). Provolone is a great option for those of you who do not wish to spice things up. It’s mild in flavor and melts well. And although I have yet to try it, there are a lot of people who swear by white American cheese, another mild tasting cheese that melts exceptionally well.

How do you make these philly cheesesteak tacos? (+ tips)


  1. Use a sharp knife to trim the steak then thinly slice it against the grain (see FAQ’s below for tips on slicing the steak). Transfer it to a bowl and toss with the Worcestershire sauce, salt, and black pepper and set aside for 20-minutes. This is a great time to prep the rest of the ingredients.
Marinated steak in bowl.

2. Heat two tablespoons of butter in a large skillet over medium-high heat. Once melted, add the onion, bell pepper, and mushrooms and sauté for 5-minutes until the veggies are slightly softened. Add the garlic and jalapenos (optional) and cook for one more minute. Transfer the cooked veggies to a bowl.

Sauteed veggies in a bowl.

3. Add one tablespoon of butter to the skillet and increase the heat to high. Once melted, add the sliced steak in a single layer. Cook for 1 to 1 1/2 minutes then flip and cook for one more minute or until browned and cooked through.

Cooked steak in pan.

Transfer to the bowl with the cooked veggies and stir to combine.

4. Heat a medium skillet over high heat. Once hot, heat the tortillas one at a time for about five seconds on each side.

5. To assemble: Divide the Philly cheesesteak filling among the tortillas, top with 1/8 cup of shredded cheese or half a slice of provolone or American cheese, and serve warm.


How to store


Leftover Philly cheesesteak filling will keep if refrigerated in an airtight container for up to four days.

FAQ

How to thinly slice steak?

For the best outcome, placing the steak in the freezer for 30-45 minutes prior to slicing it is essential. You should plan to slice it right after you remove it from the freezer. Doing so makes it much easier to thinly slice it as the steak stays in place. Using a very sharp knife is also immensely helpful. Last but not least, make sure to cut the steak against the grain. The muscle fibers are shorter this way resulting in more tenderness.

Does Philly cheesesteak have sauce?

While a bit unusual for a sandwich, the cheesesteak traditionally does not include any type of sauce. Many people do choose to add some, however. Some common choices include mayonnaise, Cheez Whiz, hot sauce, barbecue sauce, pizza sauce, and horseradish, all of which could be used to finish off the tacos.

Is Philly cheesesteak healthy?

It depends largely on what you consider healthy. While I don’t have the authority to answer this question, my opinion is that it’s not the healthiest of choices, but certainly not the worst either. There is a decent amount of fat incorporated into the filling but it is fairly low-carb as well as gluten-free. The veggies give it some nutritional value and the steak is high in protein.

Is Philly cheesesteak keto?

The filling is indeed keto-friendly!!! Placed atop keto bread or wrapped up in low-carb flour tortillas is a great keto-friendly way to enjoy cheesesteak.

Two bowls of cheesesteak tacos with a fork and jalapenos.
Close-up of tacos.

More unique tacos recipes:


  • Chipotle Chicken Caesar Tacos w/ Avocado Salsa Verde: Filled with grilled chicken and Caesar salad then topped with avocado salsa verdé; these chicken Caesar tacos with a Mexican twist are a delightfully fresh and delicious choice for lunch or dinner.
  • Buffalo Fried Pickles w/ Garlic Ranch: What’s better than fried pickles, buffalo sauce, and tacos?!?! A combination of the three; BUFFALO FRIED PICKLE TACOS!! These tacos start with crispy buffalo flavored fried pickles which are tossed in a tortilla and topped off with garlic ranch, lettuce, tomatoes, and cheese. Great vegetarian option with quick and easy prep.
  • Asian Pork Tacos: These Asian pork tacos are the stuff dreams are made of. They start with crispy wonton shells filled with flavorful juicy shredded pork then topped with a fresh slaw and spicy chili mayo. Great for an appetizer or dinner.

If you make these Philly cheesesteak tacos I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. And don’t forget to follow me on Pinterest. Love, light, and happy cooking ya’ll ♥

Two bowls of cheesesteak tacos with two forks and blue towel.

Philly Cheesesteak Tacos

Yield: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 40 minutes

A fresh take on the cheesesteak, these tacos are loaded with all the classic flavors you know and love: steak, green bell peppers, onions, and cheese. Make this Taco Tuesday a good one with these Philly cheesesteak tacos!

Ingredients

  • 1 pound ribeye steak (see notes) 
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 3 tablespoons butter, divided
  • 1 small green bell pepper, diced
  • 1/2 small yellow or white onion, diced
  • 4-6 white or baby bella mushrooms, roughly chopped (optional) 
  • 1/2 cup sliced pickled jalalpenos (optional)
  • 2 garlic cloves, minced
  • 8 soft cheese taco size flour tortillas or soft corn tortillas
  • 1 cup shredded pepper Jack cheese or four slices provolone or white American cheese sliced in half 

Instructions

  1. Use a sharp knife to trim the steak then thinly slice it against the grain. Transfer it to a bowl and toss with the Worcestershire sauce, salt, and black pepper and set aside for 20 minutes (this is a good time to prep the rest of the ingredients).
  2. Heat two tablespoons of butter in a large skillet over medium-high heat. Once melted, add the onion, bell pepper, and mushrooms and sauté for 5-minutes until the veggies are slightly softened. Add the garlic and jalapenos (optional) and cook for one more minute.
  3. Add one tablespoon of butter to the skillet and increase the heat to high. Once melted, add the sliced steak in a single layer. Cook for 1 to 1 1/2 minutes then flip and cook for one more minute or until browned and cooked through. Transfer to the bowl with the cooked veggies and stir to combine.
  4. Heat a medium skillet over high heat. Once hot, heat the tortillas one at a time for about five seconds on each side.
  5. To assemble: Divide the Philly cheesesteak filling among the tortillas, top with 1/8 cup of shredded cheese or half a slice of provolone or American cheese, and serve warm.

Storage: Refrigerate leftover Philly cheesesteak filling in an airtight container for up to four days.

Notes

  • Traditionally, ribeye steak is used to make a cheesesteak. It's a flavorful cut of beef with high-fat content and is tender. Win!!!! When choosing the steak, opt for one that is fatty (but not too fatty) and well-marbled. The downside is that it is a bit pricier than other options, especially at this time when meat prices are at an all-time high. Alternatively, sirloin and top round or even flank or skirt steak are good less expensive options. To save on prep time and for ease, another option is to purchase pre-shaved steak - most grocery stores carry this. I highly recommend, placing the steak in the freezer for 30-45 minutes prior to slicing - it makes it so much easier. Using a very sharp knife and slicing against the grain is also essential.
Nutrition Information:
Yield: 8 Serving Size: 2
Amount Per Serving: Calories: 459Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 110mgSodium: 613mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 30g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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