Philly Cheesesteak Crunchy Tacos
Turn the classic Philly cheesesteak sandwich into drool-worthy tacos with this easy 15-minute recipe. You won't believe how good these taste!
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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.
Make it cheesy:
- Lay the provolone cheese slices over the beef and vegetable mixture and allow it to melt.
Assemble:
- Fill the taco shells with the cheesy skillet mixture and stir.
Nutrition
Serving: 2 tacos | Calories: 412kcal | Carbohydrates: 21g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 595mg | Potassium: 643mg | Fiber: 2g | Sugar: 3g | Vitamin A: 313IU | Vitamin C: 18mg | Calcium: 240mg | Iron: 3mg
