Philly Cheesesteak Tacos

Slice the green bell pepper and onion. Separate the slices of thinly shaved steak and grate the cheese.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced peppers and onions, and season with salt and pepper.

Sauté the vegetables until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove the vegetables from the pan and set aside.

In the same pan, add the remaining tablespoon of oil and the butter.

Add the thinly sliced steak to the pan and season with salt, pepper, paprika, and garlic powder.

Cook the steak, breaking it apart with a spatula, until it's fully cooked and browned.

Return the cooked vegetables to the pan with the steak and stir to combine.

To assemble, lay out the tortillas. On one half of each tortilla, sprinkle a layer of shredded cheese.

Top the cheese with a portion of the steak and vegetable mixture, followed by another sprinkle of cheese.

Fold the other half of the tortilla over the filling to create a taco.

Heat a lightly greased griddle or large pan over medium heat. Place the assembled tacos on the griddle.

Toast the tacos for 2-3 minutes per side, until they are golden brown, crispy, and the cheese is fully melted.

Remove from the griddle, garnish with fresh parsley, and serve immediately with ketchup for dipping, if desired.