May 28, 2019
Delicious skirt steak tacos with seared peppers, onions, mushrooms, and melted cheese. If you’re a Philly cheesesteak fan this taco is for you.
When my husband asked why his favorite sandwich was being served in a crispy taco shell, my answer- “because everything is better inside a taco, “. To this day, I haven’t backed down on my stance and I never will because, tender steak, veggies, and melted American cheese inside a crispy taco! Get outta here!
Not really, come back, I want you to be a part of this.
Skirt Steak Tacos
Alright, let’s talk tacos. The original Philly Cheesesteak uses sliced Ribeye steak but not today. We’re making these cheesesteak tacos with skirt steak and all you die-hard Philly Cheesesteak experts don’t hate me, I promise we’re going somewhere with this.
Skirt steak is:
- One of my favorite cuts of beef
- Thin and easy to slice
- The quintessential Taco Tuesday meat- think carne asada, chimichurri steak tacos etc.
And once you bite into this taco, you’ll see exactly what I mean. Everything melts in your mouth, which is exactly what we’re going for.
How to Cut Skirt or Flank 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.
I’ll show you exactly how to do this in the video below.
How to Make Peppers and Onions for Tacos
One of my biggest Philly cheesesteak pet peeves is soggy bell peppers, mushrooms, and onions. Wrong! Wrong! Wrong!
Philly cheesesteak veggies should be golden brown with slightly charred bits on the 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. Like the one, your grandmother used, yup, that one.
There’s a reason that wise lady owned a cast iron, not only can it be used to bake a batch of biscuits or tamale pie, but it gives meat and vegetables the perfect sear.
Also, don’t overcrowd the pan, doing so will only result in steam which makes soggy, sad vegetables. Don’t be that person.
Easy Steak Tacos
Aside from the proper technique in slicing skirt steak and cooking bell peppers, onion, and mushroom, this recipe is ready in a cinch! What’s really fun is watching the cheese melt as you lay it over the mounds of seared steak and veggies.
But my favorite part is taking that first bite! You’ll know what I mean once you make these bad boys for yourself!
Philly Cheesesteak Tacos
- 1 ¼ pound skirt or flank steak, thinly sliced against the grain
- 2 tablespoon 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 tablespoon vegetable oil, divided
- 8 slices provolone cheese
- 12 crunchy corn taco shells, warmed
- 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.
- 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.
- 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.
- Lay the provolone cheese slices over the beef and vegetable mixture and allow it to melt.
- Fill the taco shells with the cheesy skillet mixture and stir.