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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Philly cheesesteak tacos combine the savory flavors of shredded beef, sautéed onions, and bell peppers with gooey provolone cheese, all wrapped in a crunchy white corn tortilla. The sauce adds a tangy, creamy kick, making every bite irresistible. Perfect for a quick and satisfying dinner, these tacos are easy to prepare and packed with bold flavors.
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Heat olive oil in a pan and add diced onions and sliced bell peppers with a pinch of salt and pepper.
Sauté until fragrant and softened, then remove from the pan.
Melt butter in the pan and add shredded beef.
Season the beef with salt, pepper, garlic powder, onion powder, paprika, and Worcestershire sauce.
Cook until fully done and remove from the pan.
Heat olive oil in the pan and place a white corn tortilla in it.
Fill the tortilla with shredded provolone cheese, sautéed peppers and onions, and cooked beef.
Fold the tortilla in half and cook until heated through and the tortilla is crunchy.
Mix mayo, ketchup, mustard, Worcestershire sauce, onion powder, and garlic powder in a bowl until smooth.
Top the tacos with the prepared sauce and garnish with chopped parsley.
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For extra crunch, toast the tortillas before filling them.
You can substitute shredded provolone cheese with mozzarella or Monterey Jack if preferred.
Adjust the seasoning in the sauce to suit your taste.
Can I use a different type of tortilla?
Yes, you can use flour tortillas or any other type you prefer.
What can I use instead of shredded beef?
You can substitute shredded beef with thinly sliced steak or even chicken.
How do I store leftovers?
Store leftover tacos in an airtight container in the refrigerator for up to 2 days. Reheat in a pan for best results.
Can I make the sauce ahead of time?
Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days.
What other toppings can I add?
You can add jalapeños, diced tomatoes, or avocado slices for extra flavor.
