These Philly Cheesesteak Tacos are a perfect weeknight meal that’s quick to prepare and packed with flavor. Whether you’re a fan of traditional cheesesteaks or just love tacos with a savory filling, this recipe is sure to become a household favorite. The combination of juicy beef, melty cheese, and soft tortillas creates a comfort food experience that’s both familiar and exciting. They’re also easily customizable to suit your taste preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Thinly sliced ribeye steak or sirloin
Olive oil
Onion, thinly sliced
Green bell pepper, thinly sliced
Salt
Black pepper
Garlic powder
Worcestershire sauce
Provolone cheese or American cheese
Flour tortillas (small or taco-sized)
Optional toppings: jalapeños, hot sauce, or fresh herbs
Directions
Heat olive oil in a large skillet over medium-high heat.
Add sliced onions and bell peppers. Sauté until softened and slightly caramelized, about 5–7 minutes.
Push vegetables to the side of the pan and add the thinly sliced beef. Season with salt, pepper, and garlic powder.
Cook beef until browned, about 3–5 minutes, stirring occasionally to mix with the vegetables.
Add Worcestershire sauce and stir everything together until evenly coated.
Place slices of provolone cheese over the meat and veggies. Let it melt slightly, then stir to combine.
Warm tortillas in a dry skillet or microwave.
Spoon the beef mixture into the center of each tortilla.
Serve immediately with your choice of optional toppings.
Servings and timing
This recipe makes approximately 4 servings and takes about 30 minutes from start to finish, including prep and cook time.
Variations
Spicy Kick: Add jalapeños or a splash of hot sauce to the filling.
Cheese Swap: Use mozzarella, cheddar, or Cheez Whiz for different flavor profiles.
Veggie-Packed: Include mushrooms, red peppers, or spinach for a more nutrient-rich filling.
Low-Carb Option: Serve the filling in lettuce wraps instead of tortillas.
Grilled Version: Grill the steak separately and slice thin before adding to the taco.
Storage/Reheating
Store leftover filling in an airtight container in the refrigerator for up to 3 days. To reheat, warm the mixture in a skillet over medium heat until hot, or microwave in 30-second increments, stirring in between. Store tortillas separately and warm fresh when ready to serve.
FAQs
What kind of beef is best for Philly Cheesesteak Tacos?
Thinly sliced ribeye is the most traditional and flavorful choice, but sirloin or flank steak also work well.
Can I make this recipe ahead of time?
Yes, you can prepare the filling in advance and reheat it when ready to serve. Just assemble the tacos fresh for the best texture.
What cheese should I use?
Provolone is a popular choice for its mild, melty quality, but you can also use American cheese or even Cheez Whiz if you prefer the classic Philly style.
Can I use corn tortillas instead of flour?
Yes, corn tortillas work fine, though they have a different texture and flavor. Warm them slightly before filling to prevent cracking.
Are these tacos spicy?
Not inherently. The recipe is mild, but you can add heat with jalapeños or hot sauce.
Can I make these tacos vegetarian?
Yes, substitute the beef with sautéed mushrooms, tofu, or a plant-based meat alternative.
What toppings go well with Philly Cheesesteak Tacos?
Sliced jalapeños, chopped parsley, hot sauce, or even a drizzle of garlic aioli make great additions.
How do I thinly slice the beef?
Place the beef in the freezer for about 30 minutes before slicing. This firms it up and makes it easier to cut thinly.
Can I freeze the filling?
Yes, freeze the cooked filling in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat before serving.
What side dishes go with Philly Cheesesteak Tacos?
Serve with fries, chips and salsa, coleslaw, or a fresh green salad for a complete meal.
Conclusion
Philly Cheesesteak Tacos are the ultimate comfort food mash-up that will win over anyone at the table. Easy to make, endlessly customizable, and bursting with bold flavors, they’re perfect for quick dinners, casual get-togethers, or even game day spreads. Try this recipe once, and it just might become a staple in your weekly rotation.
Philly Cheesesteak Tacos are a mouthwatering fusion of classic Philly cheesesteaks and tacos, featuring tender beef, sautéed peppers and onions, melty cheese, and warm tortillas for the ultimate handheld comfort food.
Ingredients
1 lb thinly sliced ribeye steak or sirloin
1 tbsp olive oil
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tbsp Worcestershire sauce
4–6 slices provolone cheese or American cheese
8 small flour tortillas
Optional toppings: jalapeños, hot sauce, fresh herbs
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add sliced onions and bell peppers. Sauté until softened and slightly caramelized, about 5–7 minutes.
Push vegetables to the side of the pan and add the thinly sliced beef. Season with salt, pepper, and garlic powder.
Cook beef until browned, about 3–5 minutes, stirring occasionally to mix with the vegetables.
Add Worcestershire sauce and stir everything together until evenly coated.
Place slices of provolone cheese over the meat and veggies. Let it melt slightly, then stir to combine.
Warm tortillas in a dry skillet or microwave.
Spoon the beef mixture into the center of each tortilla.
Serve immediately with your choice of optional toppings.
Notes
Freeze beef for 30 minutes before slicing to make it easier to cut thinly.Use corn tortillas for a gluten-free option.For a vegetarian version, substitute beef with sautéed mushrooms or plant-based meat.Leftover filling can be refrigerated for up to 3 days or frozen for up to 2 months.
