Everything cooks together in 1 pan in just 10 minutes for these Philly Cheesesteak Tacos! Be sure to read the notes below the recipe for tasty add-in and topping ideas.
1cupshredded Provolone cheese(or use shredded mozzarella or any melty cheese)
8flour tortillas(taco size. I prefer soft flour tortillas)
1limecut into wedges
handful of fresh cilantro leavesfor serving
Instructions
Thinly slice your peppers and onions.
Heat a large skillet over medium-high heat. Add the olive oil along with the shaved steak, pepper, and onion. Add the Worcestershire sauce, salt, and pepper on top. Allow the steak and veggies to cook undisturbed for a few minutes to get a nice sear (don't let it burn), then cook for about 10 minutes, stirring frequently. The meat mixture will release juices at first, but keep cooking until the liquid is evaporated and the meat starts to caramelize a little and the peppers and onions soften. Don't let it burn.Optional: if your steak pieces are really long, use kitchen shears to chop the pieces right in the pan. Be careful not to burn yourself and not to scratch the pan.
Turn the heat to very low, top the meat mixture with shredded cheese, and cover with a lid for 1-2 minutes, or until the cheese melts.
While the meat is cooking, heat up your tortillas and keep them covered with a warm towel or under a plate.
Assemble the tacos by using tongs to pick up the meat mixture topped with cheese and placing directly into the tortilla. Drizzle with lime juice and garnish with cilantro leaves. Add any other toppings you want. Enjoy warm.
Notes
Shaved beef steak: A lot of grocery stores sell very thin-sliced steak pre-packaged. If you can't find it, use 1 lb of flank or skirt steak, sliced very thinly against the grain. I like to half-freeze the steak and then use a mandoline slicer to get paper-thin slices. Be sure to use cut-resistant kitchen gloves if using a mandoline, since you can really injure yourself. Lean ground beef is also an option, but I like the texture of shaved steak much better.Optional taco toppings: sour cream or lime crema, crumbled queso fresco, fresh diced onion, salsa, Cheez wiz, diced green onions.Optional add-ins: cream cheese (stir in 1-2 tablespoons into the meat mixture as it's cooking if you want a creamy taco filling), garlic (1 freshly minced clove or ½ teaspoon garlic powder added to the meat mixture), more veggies (additional bell pepper, finely diced celery, and/or baby spinach).Nutrition facts are estimated per taco and will depend on the exact ingredients you use. For a lower-calorie option, add more pepper and onion an less beef, and use less cheese.