Philly-Style Chopped Cheesesteak Tacos

About This Recipe

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.

Ingredients

Serves 4

• 500 gribeye steak(very thinly sliced)
• 2 tbspneutral oil
• 2onions(sliced)
• 1green bell pepper(sliced, optional)
• 1 tspsalt
• 0.5 tspblack pepper
• 150 gprovolone cheese(sliced or shredded)
• 8small flour tortillas

Instructions

1. 1

   Cook the onions

   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.

2. 2

   Cook the steak

   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.

3. 3

   Combine

   Mix the chopped steak with the onions and peppers. Season with salt and pepper.

4. 4

   Melt the cheese

   Top with cheese and let it melt directly into the meat mixture, about 1-2 minutes.

5. 5

   Warm the tortillas

   Warm tortillas in a dry pan or over a flame until pliable.

6. 6

   Assemble and serve

   Fill tortillas with the cheesy steak mixture and serve immediately.

Variations

• •

  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.

Storage

Refrigerate cooked filling separately from tortillas up to 3 days. Reheat in a hot pan for a couple of minutes before assembling fresh tacos.

Frequently Asked Questions