Philly Cheesesteak Tacos

Name: Philly Cheesesteak Tacos with Crispy Tortillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 green bell pepper, sliced; 1/2 large onion, sliced; 1 lb thinly sliced steak (ribeye or sirloin); 2 cups Monterey Jack cheese, shredded; 2 tbsp olive oil, divided; 1 tbsp butter; 2 cloves garlic, minced; salt, to taste; black pepper, to taste; 1 tsp paprika; 1 tsp garlic powder; 5 small flour tortillas; Fresh parsley, for garnish; Ketchup, for serving

Philly Cheesesteak Tacos reimagine the classic sandwich in tortilla form, with thinly sliced steak, caramelized peppers and onions, and melted cheese toasted until the shell is crispy and golden.

🌍American 🏷️Philly cheesesteak 🏷️Tacos 🏷️Steak tacos 🏷️Cheesesteak Comfort food

🏷️

-0:00

moribyanonTikTok

Total

25 min

Servings

5

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1 green bell pepper, sliced
1/2 large onion, sliced
1 lb thinly sliced steak (ribeye or sirloin)
2 cups Monterey Jack cheese, shredded
2 tbsp olive oil, divided
1 tbsp butter
2 cloves garlic, minced
salt, to taste
black pepper, to taste
1 tsp paprika
1 tsp garlic powder
5 small flour tortillas
Fresh parsley, for garnishoptional
Ketchup, for servingoptional

14 Ingredients

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Instructions

1
Slice the green bell pepper and onion. Separate the slices of thinly shaved steak and grate the cheese.
2
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.
3
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.
4
In the same pan, add the remaining tablespoon of oil and the butter.
5
Add the thinly sliced steak to the pan and season with salt, pepper, paprika, and garlic powder.
6
Cook the steak, breaking it apart with a spatula, until it's fully cooked and browned.
7
Return the cooked vegetables to the pan with the steak and stir to combine.
8
To assemble, lay out the tortillas. On one half of each tortilla, sprinkle a layer of shredded cheese.
9
Top the cheese with a portion of the steak and vegetable mixture, followed by another sprinkle of cheese.
10
Fold the other half of the tortilla over the filling to create a taco.
11
Heat a lightly greased griddle or large pan over medium heat. Place the assembled tacos on the griddle.
12
Toast the tacos for 2-3 minutes per side, until they are golden brown, crispy, and the cheese is fully melted.
13
Remove from the griddle, garnish with fresh parsley, and serve immediately with ketchup for dipping, if desired.

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Tips & Notes

Pro tips

Slice the steak as thinly as possible before cooking — partially freeze it for 15 minutes for easier slicing, then cook over high heat in batches to avoid crowding the pan.
Caramelize the peppers and onions separately on medium heat for 5–7 minutes before combining with the steak to develop deep flavor.
Toast the filled tacos in a skillet with butter until the tortilla is golden and slightly crispy on both sides for structure and texture.
Don't overfill the tacos — too much filling makes them difficult to toast evenly and causes them to burst open.

Substitutions

Ribeye or sirloin → flank steak or skirt steak (leaner cuts; slice thinner and cook quickly)
Monterey Jack cheese → provolone or American cheese (similar melt quality)
Flour tortillas → large corn tortillas (use 2 per taco for stability)
Olive oil → vegetable oil (neutral flavor works equally well)

Storage & make-ahead

Store leftover cooked steak and vegetables in an airtight container for up to 3 days; reheat gently in a skillet, then assemble and toast fresh tacos to order.

Equipment

large skillet or griddle · sharp knife for slicing steak thin

Common Questions

What cut of steak works best for these tacos?

Ribeye or sirloin are ideal because they're tender when sliced thin and develop good browning. Slice against the grain for maximum tenderness.

How do I keep the tortillas from getting soggy?

Toast the filled tacos in a skillet with butter until the tortilla is crispy and golden before serving. This creates a structural barrier that keeps them firm.

Can I prepare the steak and vegetables ahead of time?

Yes. Slice and cook the steak and vegetables up to 4 hours ahead, then reheat gently in a skillet before assembling and toasting the tacos.

What cheese can I substitute for Monterey Jack?

Provolone, American cheese, or a mix of cheddar and mozzarella work well. Monterey Jack's mild flavor and melt are key to the classic taste.

Should I use flour or corn tortillas?

Flour tortillas are traditional for Philly Cheesesteak Tacos because they hold up better when toasted and don't tear as easily with the heavy filling.