Griddled chopped ribeye and onion with melted provolone, tucked into warm flour tortillas for a Philly-meets-Tex-Mex mashup.
This fusion dish takes the flavor foundation of a Philadelphia cheesesteak -- thinly chopped ribeye, caramelized onion, and melted provolone or Cheez Whiz -- and reworks it into a taco format popular at modern American food trucks blending regional classics. It's a distinctly American mashup, drawing on Philadelphia's iconic sandwich culture while borrowing the taco's practical, hand-held format from Tex-Mex and Mexican-American cuisine. The technique that matters is chopping the beef finely on the flat-top as it cooks, mixing it with the caramelized onions right in the pan so the flavors meld, similar to how an authentic Philly cheesesteak is prepared -- never simply sliced steak laid on top. Melting the cheese directly into the meat mixture on the griddle, rather than adding cold cheese after plating, achieves the same gooey, integrated texture that defines a proper cheesesteak. Served in warm flour tortillas with a scattering of extra onion, these tacos deliver all the richness of a classic Philly cheesesteak in a fun, casual, shareable format.
Serves 4
Heat oil in a wide skillet or griddle over medium heat. Cook onions and bell pepper if using for 10-12 minutes until deeply softened and golden.
Push onions to the side. Add sliced steak to the hot pan and cook, chopping it into smaller pieces with a spatula as it cooks, about 3-4 minutes.
Mix the chopped steak with the onions and peppers. Season with salt and pepper.
Top with cheese and let it melt directly into the meat mixture, about 1-2 minutes.
Warm tortillas in a dry pan or over a flame until pliable.
Fill tortillas with the cheesy steak mixture and serve immediately.
Freeze the steak for 20 minutes before slicing -- it firms up enough to cut paper-thin, just like at a real cheesesteak shop.
Chop the meat right on the griddle as it cooks rather than pre-cutting it, which is how authentic Philly cheesesteak is prepared.
Melt the cheese directly into the meat mixture rather than adding it cold after assembly for the proper gooey texture.
Use Cheez Whiz instead of provolone for the most traditional, if unconventional, cheesesteak flavor.
Add sliced mushrooms to the onion mixture for extra flavor.
Use corn tortillas instead of flour for a more traditional taco base.
Refrigerate cooked filling separately from tortillas up to 3 days. Reheat in a hot pan for a couple of minutes before assembling fresh tacos.
This dish is a modern American fusion mashup, combining the flavor profile of the Philadelphia cheesesteak -- created in the 1930s by hot dog vendors in South Philadelphia -- with the taco format popularized by Mexican-American cuisine, reflecting the country's growing appetite for creative regional food mashups.
Yes -- sirloin or flank steak both work well thinly sliced, though ribeye's marbling gives the most tender, flavorful result closest to a traditional cheesesteak.
It was likely sliced too thick or cooked too long. Slice paper-thin against the grain and cook quickly over medium-high heat, just until browned.
Provolone, American cheese, and Cheez Whiz are all commonly used at Philadelphia cheesesteak shops, with Whiz being a somewhat controversial but beloved classic choice.
Per serving (280g / 9.9 oz) · 4 servings total
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