Name: Philly Cheesesteak Crunchy Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 1/4 pound skirt or flank steak (thinly sliced against the grain); 2 tablespoons Worcestershire sauce (divided); 1/2 teaspoon salt (divided); Freshly ground black pepper; 8 ounces cremini or button mushrooms (sliced); 1 medium yellow onion (chopped); 1 green bell pepper (seeded and chopped); 2 tablespoons vegetable oil (divided); 8 slices provolone cheese; 12 crunchy corn taco shells (warmed)

Recipe

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Turn the classic Philly cheesesteak sandwich into drool-worthy tacos with this easy 15-minute recipe. You won't believe how good these taste!

Delicious tender sliced steak with seared peppers, onions, mushrooms, and melted cheese… if you’re a Philly cheesesteak fan, this taco recipe is for you!

Crunchy Philly Cheesesteak Tacos

When my husband asked why his favorite sandwich was being served in a crispy taco shell, my answer was, “because everything is better inside a taco.” I mean, Philly Cheesesteak tacos with tender steak, veggies, and melted cheese inside a crispy shell… WHOA!

This recipe is so epic that it won its own place on the Taco Tuesday Cookbook. While the original recipe uses sliced rib-eye steak, I use skirt steak, and all you die-hard Philly Cheesesteak experts don’t hate me; I promise we’re going somewhere with this. One bite and everything melts in your mouth. AMAZING.

Ingredients

Skirt steak (or flank) is thin, easy to slice, and the quintessential Taco Tuesday meat, and when you infuse it with Worcestershire sauce, it’s even more tender. Add mushrooms, bell peppers, and cheese, and these tacos couldn’t be any more epic!

How to Make Philly Cheesesteak Tacos

Philly cheesesteak veggies should have a soft, tender texture with slightly charred bits and edges. I’ve had (and made) one too many soggy sandwiches before I found out the secret to perfect seared veggies: a large and HOT cast iron skillet. It gives meat and vegetables the perfect sear.

So grab the skillet and, after slicing and seasoning the skirt steak and the veggies, cook them for about 15 minutes. Melt cheese on top and fill the taco shells with this heavenly mixture.

Check out how these delicious Philly cheesesteak tacos come together in this video:

How to Cut Skirt Steak for Tacos

Repeat after me; ALWAYS against the grain. It doesn’t matter if you cut it before or after cooking just make sure it’s sliced against the grain. This will help the meat to stay tender, and I do this for all cuts of meat, whether it’s beef, chicken, or pork. Watch this video to see how.

What to Serve With These Tacos

When I serve these Philly Cheesesteak tacos, I like to keep side dishes simple to not cover up the flavors. My go-to side is this easy and nutritious roasted cauliflower rice. And what is Taco Tuesday without cocktails? My favorites are Dirty Shirley with Tequila and this Casamigos Margarita.

More Skirt Steak Tacos

As I told you, skirt steak makes the best beef tacos. After you have tried these epic tacos, you NEED to try these ridiculously tasty Korean Beef Tacos, these Steak Tacos with Cilantro Chimichurri, and this Quick Carne Asada Taco recipe. Tons of flavor, juicy meat… PERFECTION in a taco!

Everything is better inside a taco! Check out my 51 other creative taco dishes in The Taco Tuesday Cookbook.

Philly Cheesesteak Crunchy Tacos

Servings: 6

Prep Time: 5

Cook Time: 15

Total Time: 20

Turn the classic Philly cheesesteak sandwich into drool-worthy tacos with this easy 15-minute recipe. You won't believe how good these taste!

5 from 17 votes

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Ingredients

1 ¼ pound skirt or flank steak, thinly sliced against the grain
2 tablespoons Worcestershire sauce, divided
½ teaspoon salt, divided
Freshly ground black pepper
8 ounces cremini or button mushrooms, sliced
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons vegetable oil, divided
8 slices provolone cheese
12 crunchy corn taco shells, warmed

Instructions

Season steak and veggies:

Put the steak slices in a medium bowl and season with 1 tablespoon of the Worcestershire sauce, ¼ teaspoon of the salt, and a few grinds of black pepper. Stir to coat the beef.
In a large bowl, combine the mushrooms, onion, and bell pepper. Season with the remaining 1 tablespoon Worcestershire, remaining ¼ teaspoon salt, and a few grinds of black pepper. Stir to combine.

Cook the steak:

In a large cast-iron skillet, heat 1 tablespoon of the oil over medium heat. Add the steak and cook for 6 to 9 minutes, flipping the pieces to cook evenly. Transfer the steak to a plate and cover with another plate to keep warm.

Cook the veggies:

Add the remaining 1 tablespoon oil to the skillet. Add the onion and bell pepper and cook, stirring frequently, for about 5 minutes. Add the mushrooms and cook for an additional 2 minutes, or until tender. Return the steak to the skillet and heat through for 2 minutes. Remove the pan from the heat.