Philly Cheesesteak Tacos

This recipe is from Laura’s Cookbook, The Taco Tuesday Cookbook.

Delicious skirt steak tacos with seared peppers, onions, mushrooms, and melted cheese. If you’re a Philly cheesesteak fan this taco is for you!


  • 1 (1 1/4 pound) skirt or flank steak, thinly sliced against the grain
  • 2 tbsp Worcestershire sauce, divided
  • 1/2 tsp 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 tbsp vegetable oil, divided
  • 8 slices provolone cheese
  • 12 crunchy corn taco shells, warmed


  1. Put the steak slices in a medium bowl and season with 1 tablespoon of the Worcestershire sauce, 1/4 teaspoon of the salt, and a few grinds of black pepper. Stir to coat the beef. 
  2. In a large bowl, combine the mushrooms, onion, and bell pepper. Season with the remaining 1 tablespoon Worcestershire, remaining 1/4 teaspoon salt, and a few grinds of black pepper. Stir to combine. 
  3. 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. 
  4. 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. 
  5. Lay the provolone cheese slices over the beef and vegetable mixture and allow it to melt. 
  6. Fill the taco shells with the cheesy skillet mixture and stir. 



Keywords: cheesy tacos, beef tacos, steak tacos