Philly Cheesesteak Enchiladas combine thinly sliced steak, sautéed peppers and onions, and melted cheese sauce rolled into flour tortillas and baked until golden. This fusion dish delivers the savory, cheesy comfort of a classic cheesesteak in enchilada form.
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In a large skillet over medium-high heat, cook the shaved steak until browned. Season with jalapeño ranch seasoning while cooking.
Remove the cooked steak from the skillet and set aside.
In the same skillet, melt the butter. Add the sliced onions and mini sweet peppers.
Sauté the vegetables until softened and slightly caramelized. Season with SPG seasoning.
In a large mixing bowl, combine the cooked steak and the sautéed vegetables.
Pour about half of the cheese sauce into the bowl with the steak and vegetable mixture.
Stir everything together until the filling is well combined.
Spoon a generous amount of the filling into the center of each flour tortilla.
Roll each tortilla tightly and place it seam-side down in a baking dish.
Arrange the slices of provolone cheese over the top of the rolled enchiladas.
Drizzle the remaining cheese sauce over the provolone cheese.
Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and the enchiladas are heated through.
Cover and refrigerate up to 3 days. Reheat covered at 325°F for 15–20 minutes until warmed through, or microwave individual portions.
Yes. Assemble the enchiladas, cover with foil, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the cooking time.
Thinly sliced deli roast beef, shredded cooked steak, or ground beef work well. Adjust seasoning to taste.
Corn tortillas are thinner and more prone to tearing. Flour tortillas hold the filling better, but corn can work if you warm and handle them gently.
Yes. Double all ingredients and use two 9x13 baking dishes. Bake time remains the same.
