Once you learn how to make Philly cheesesteak at home, you can revamp it into flavorful tacos that will wow any guest at your dinner table. Ya’ll know how much I love fusion recipes, let’s get this east coast fiesta started!
These baked masterpieces are filled to the brim with shredded cheese, ground beef, sautéed mushrooms, onion and bell pepper. They’re then topped with shredded romaine, tomatoes, horseradish-spiked sour cream and a hefty sprinkle of herbs. Talk about a party-in-your-mouth combination! I suggest serving these alongside tortilla chips with my Famous Homemade Salsa. Another condiment you might like is my Spicy Peruvian Green Sauce (or may I suggest making both? 😉 ) Need to feed a hungrier crowd? Serve these alongside my recipe for Grilled Corn with Cilantro Cowboy Butter. YUM!
HOW TO MAKE PHILLY CHEESESTEAK:
Once you’ve mastered the base of this fabulous dish, you can use it in SO MANY RECIPES! Today we’re serving it as tacos, but you can also use it in burritos, on pizza, inside egg rolls… the possibilities are endless! My version uses ground beef instead of shredded steak, but you can certainly make that swap if you’d like. However, the main reason I use ground beef is because I mix it with cream cheese and shredded Monterey Jack to make the meat mixture all cheesy and dreamy.
INGREDIENTS YOU’LL NEED:
- Olive Oil
- Yellow Onion
- Green Bell Pepper
- Ground Beef
- Cream Cheese
- Monterey Jack Cheese
- Splash of Milk
The milk at the end isn’t mandatory, but I do find that it helps make a “sauce” with the melted cheese. If you have some on hand, go ahead and give it a whirl. If not, no biggie. The “sauce” will just be a little thicker than what I usually make. Either way, it’s gonna be delicious. I promise!
WHAT’S SO GRAND ABOUT THESE PHILLY CHEESESTEAK TACOS?
I’ll go ahead and get straight to the point… you’re going to need an entire pound of shredded cheese for this recipe. Say what, now? Yes… it’s true (and it’s glorious). I use 1/4 cup in the meat mixture, then I divide the flour tortillas among two baking sheets and top each one with a handful of cheese prior to baking with the meat mixture. See that crusty cheese above? That’s the goal! It oozes out the sides and caramelizes on the baking sheet while cooking. I’m honestly drooling just thinking about it. SO GOOD. Then when the tacos shells are browned and crisp, I serve them directly off the tray (hello easy cleanup) and top them with some fancy frills.
Since I pile all the goodies on top of the tacos, these are best enjoyed with a knife and fork. However, you can always stuff the toppings on the inside and enjoy these tacos the traditional way. I’ll leave that decision up to you!
OTHER RECIPES YOU MIGHT ENJOY:
- 1 tbsp. Olive Oil
- 1 small Yellow Onion, chopped
- 1 Green Bell Pepper, diced
- 8 oz. Mushrooms, chopped
- 1 lb. Ground Beef
- 4 oz. Cream Cheese, cut into cubes
- 1 lb. Monterey Jack Cheese, shredded
- 1 tsp. Milk (optional)
- 16 Flour Tortillas, street taco size
- 2 cups Shredded Romaine Lettuce
- ½ Tomato, chopped
- 1 oz. Queso Cheese, crumbled
- 2 tbsp. Chopped Cilantro
- 2 tbsp. Chopped Italian Parsley
- Tortilla Chips
- Horseradish Sour Cream (see notes below)
- Sauté the yellow onion, bell peppers and onions over medium heat in olive oil until softened. Pour into a strainer in the sink and allow to drain for a few minutes.
- Meanwhile, brown the ground beef in the same sauté pan over medium heat. Drain, if necessary and return to the pan.
- Add the sautéed vegetables back to the pan and mix together with the ground beef, cream cheese, ¼ cup shredded Monterey Jack and the milk. Mix until the cheeses have melted and a sauce has formed.
- Preheat oven to 400F. Divide the flour tortillas among two baking sheets lined with parchment paper. Add a handful of cheese on top of each tortilla and place some of the ground beef mixture on one side of each tortilla on top of the cheese.
- Bake for 5 minutes. Remove the tacos from the oven and fold each in half, pressing down lightly with a spatula to ensure the tacos stay folded.
- Return the tacos to the oven and bake for an additional 5 minutes, or until browned and crispy.
- Allow the tacos to cool slightly, then serve with desired toppings and serve immediately.
NOTES ON THIS RECIPE:
- Depending on the size of your tortillas, serving size and cooking times may vary. I love the street taco size for this recipe, but any tortilla will work.
- You will need two racks set up in your oven for baking. I like to rotate my trays during the halfway mark to ensure even cooking. If you only have one rack, simply cook the first batch and while they cool you can repeat the same steps for the second batch.
- I like to mix horseradish with my sour cream because it tastes so fabulous with this recipe. Depending on your heat preference, add 1 – 3 tbsp. horseradish to 1 cup sour cream. Taste and adjust to your own preferences. Drizzle on top of tacos and enjoy!
- We made our own flour tortilla chips to serve with this recipe. This is totally optional and you can certainly serve with bagged tortilla chips if you’re short on time. Since we had extra flour street corn tortillas leftover, I simply cut them into triangles and fried them in peanut oil for a few minutes on each side. Removed the browned chips with a slotted spoon and place them on a paper towel to cool. Sprinkle with salt while they’re still hot for extra flavor.