Philly Cheesesteak Tacos – Cheese Steak Meets Taco Night

The History

The fusion of two beloved American classics—the Philly cheesesteak and the taco—might seem like a modern culinary mashup, but it’s actually the delicious result of decades of cross-cultural flavor innovation. The original Philly cheesesteak hails from Philadelphia, Pennsylvania, where in the early 20th century, hot sandwich vendors began layering thinly sliced beef, onions, and melted cheese on long rolls. Pat and Harry Olivieri are often credited with inventing the sandwich in the 1930s, which quickly became a regional staple.

Tacos, on the other hand, have deep roots in Mexican cuisine, dating back centuries. Originally used as a way to handle food safely while working, tacos evolved into an art form of flavor balance—featuring fresh ingredients, bold spices, and soft or crispy shells. As Mexican-American food gained popularity across the U.S., especially in border states and urban centers, the lines between cultures began to blur in the kitchen.

Enter the Philly Cheesesteak Taco—a brilliant hybrid born out of food trucks, home kitchens, and late-night cravings. It combines the juicy, savory richness of a cheesesteak with the handheld convenience and zest of a taco. This dish doesn’t just bring together two iconic meals—it represents the melting pot of American food culture, where regional pride meets global influence on a single plate.

Ingredients Breakdown

Creating the perfect Philly Cheesesteak Taco requires a careful balance of textures and flavors. Each ingredient plays a vital role in delivering that signature taste—savory, cheesy, slightly charred, and bursting with umami. Here’s what you’ll need:

1 lb ribeye steak (or top sirloin) – Thinly sliced against the grain for tenderness
2 tablespoons olive oil or vegetable oil – For searing without burning
1 large yellow onion – Sliced thin; caramelized for sweetness
1 green bell pepper – Diced or sliced for color and crunch (optional)
8 small flour tortillas (8-inch) – Or corn tortillas for a gluten-free option
8 slices provolone cheese – Traditional choice; can substitute with American or Cheez Whiz for authenticity
1 teaspoon garlic powder – Enhances depth of flavor
1 teaspoon smoked paprika – Adds subtle warmth and complexity
Salt and freshly ground black pepper – To taste
Optional toppings: sautéed mushrooms, jalapeños, banana peppers, hot sauce, sour cream, guacamole, pico de gallo
For serving: lime wedges, chopped cilantro, extra onion slices

Choosing high-quality ingredients is key. Ribeye offers superior marbling, ensuring each bite melts in your mouth, while fresh vegetables add brightness to contrast the rich meat and cheese. The tortilla acts as both vessel and textural counterpoint—soft yet sturdy enough to hold the hearty filling.

Step-by-Step Recipe

Prepare Ingredients: Slice the steak into paper-thin strips, ideally partially frozen for easier cutting. Cut the onion and bell pepper into thin matchsticks. Set aside.
Heat Skillet: Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of oil and let it shimmer.
Sear the Meat: Working in batches if necessary to avoid overcrowding, add the beef to the hot pan. Season immediately with salt, pepper, garlic powder, and smoked paprika. Cook for 2–3 minutes, stirring frequently, until browned but still juicy. Remove meat from the pan and set aside.
Caramelize Vegetables: In the same pan, add another tablespoon of oil if needed. Add onions and bell peppers. Reduce heat to medium and cook slowly, stirring occasionally, for 8–10 minutes until softened and golden. For deeper flavor, let them develop fond (browned bits) on the bottom of the pan—this builds flavor when deglazed later.
Combine Meat and Veggies: Return the cooked beef to the pan with the vegetables. Stir together and let simmer for 1–2 minutes so the flavors meld. Taste and adjust seasoning as needed.
Melt Cheese: Turn off the heat. Lay slices of provolone directly over the warm filling, cover the pan briefly with a lid or foil to trap steam and melt the cheese evenly. Alternatively, place under a broiler for 1 minute if desired.
Warm Tortillas: While the filling rests, heat tortillas on a dry skillet or over a gas flame for 15–20 seconds per side until pliable and slightly toasted. Keep them wrapped in a clean kitchen towel to stay warm.
Assemble Tacos: Spoon generous portions of the cheesy steak mixture into each tortilla. Top with optional extras like jalapeños, guacamole, pico de gallo, or a drizzle of hot sauce.
Serve Immediately: Arrange on a platter with lime wedges and garnishes. Serve hot while the cheese is gooey and the tortillas are warm.

Tips

Freeze the Steak Slightly: A semi-frozen steak is much easier to slice thinly at home. Pop it in the freezer for 30–45 minutes before cutting.
Don’t Overcook the Beef: Since ribeye cooks fast, aim for medium doneness to preserve juiciness. Overcooking leads to toughness.
Use High Heat Wisely: Searing creates a flavorful crust, but keep moving the meat to prevent burning, especially when combined with sugary onions.
Build Layers of Flavor: Deglaze the pan with a splash of beef broth or Worcestershire sauce after cooking veggies to lift the fond and enrich the filling.
Toast the Tortillas: Light charring adds smoky depth and prevents sogginess when holding wet fillings.
Keep Everything Warm: Have all components ready before starting assembly. Cold tortillas or cold filling ruin the experience.
Prep Ahead: Onions and peppers can be pre-sliced and stored. Meat can be sliced and refrigerated up to 24 hours ahead.

Variations and Customizations

The beauty of Philly Cheesesteak Tacos lies in their adaptability. Whether you’re catering to dietary needs, regional tastes, or adventurous palates, here are some creative twists:

Spicy Kick: Add sliced jalapeños during cooking or serve with sriracha mayo or chipotle crema.
Vegetarian Version: Replace beef with portobello mushrooms, eggplant, or plant-based ground “meat.” Marinate mushrooms in soy sauce and liquid smoke for a meaty umami boost.
Keto-Friendly: Use low-carb tortillas or lettuce wraps instead of flour tortillas. Increase cheese content and serve with avocado slices.
Breakfast Fusion: Add scrambled eggs and hash browns for a brunch-style twist.
Premium Upgrade: Swap provolone for blue cheese crumbles or sharp white cheddar for a bolder profile.
Tex-Mex Style: Mix in cumin, chili powder, and diced tomatoes with green chilies for a Southwestern flair.
Gluten-Free Option: Use certified gluten-free corn tortillas and ensure all seasonings are GF-safe.
Street Food Style: Double-wrap tortillas to prevent breakage and serve on a foil tray for authentic food truck vibes.
Deli-Inspired: Drizzle with Cheez Whiz straight from the can for that true Philly diner taste.
Sweet & Savory: Top with pickled red onions and mango salsa for a tropical contrast.

Health Considerations and Nutritional Value

While undeniably indulgent, Philly Cheesesteak Tacos can be adapted to fit various health goals with mindful modifications. Here’s a general nutritional breakdown per serving (2 tacos using ribeye, provolone, flour tortillas, onions, and bell pepper):

Calories: ~600–700 kcal
Protein: ~35g (excellent source from beef and cheese)
Fat: ~30g (mostly from beef and cheese; includes saturated fat)
Carbohydrates: ~55g (primarily from tortillas and vegetables)
Fiber: ~4g (from onions, peppers, and whole wheat tortillas if used)
Sodium: ~900–1200mg (can vary significantly based on cheese and added salt)

Healthier Adjustments:

Choose leaner cuts like sirloin or flank steak to reduce fat content.
Use reduced-fat cheese or limit to one slice per taco.
Opt for whole wheat or fiber-enriched tortillas for better digestion and blood sugar control.
Add more vegetables—spinach, zucchini, or roasted poblano peppers—to increase micronutrient density.
Control portion size: three smaller tacos may satisfy better than two oversized ones.
Limit added oils by using non-stick pans or spray oil.

Those managing cholesterol, hypertension, or diabetes should monitor red meat intake, sodium levels, and carbohydrate load. Pairing these tacos with a side salad or grilled vegetables helps balance the meal nutritionally.

Ingredients

1 lb ribeye steak, thinly sliced
2 tbsp olive oil, divided
1 large yellow onion, thinly sliced
1 green bell pepper, sliced
8 small flour tortillas (8-inch)
8 slices provolone cheese
1 tsp garlic powder
1 tsp smoked paprika
Salt and black pepper to taste
Optional: jalapeños, mushrooms, banana peppers, hot sauce, guacamole, sour cream, pico de gallo

Directions

Slice the ribeye thinly and season with salt, pepper, garlic powder, and smoked paprika.
Heat 1 tbsp oil in a skillet over medium-high heat. Sear beef in batches until browned; remove and set aside.
In the same pan, add remaining oil and sauté onions and bell peppers until soft and caramelized (8–10 minutes).
Return beef to the pan, mix with vegetables, and stir to combine.
Lay provolone slices over the mixture, cover briefly to melt cheese.
Warm tortillas in a dry skillet until pliable and lightly toasted.
Fill each tortilla with the steak-cheese mixture.
Top with preferred garnishes like jalapeños, guacamole, or hot sauce.
Serve immediately with lime wedges and fresh cilantro.

FAQ

Can I make Philly Cheesesteak Tacos ahead of time?
Yes, you can prep the filling up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently in a skillet before assembling tacos to maintain texture.

What cut of meat is best for these tacos?
Ribeye is ideal due to its marbling and tenderness, but top sirloin, flank steak, or even shaved deli roast beef work well too.

Can I use Cheez Whiz instead of provolone?
Absolutely! For an authentic Philly taste, spread warmed Cheez Whiz directly onto the tortillas before adding the meat and veggies.

Are Philly Cheesesteak Tacos spicy?
Not inherently, but you can easily make them spicy by adding jalapeños, hot peppers, or a spicy sauce like buffalo or chipotle mayo.

Can I grill the ingredients?
Yes! Grill the steak and vegetables on a barbecue for a smoky flavor. You can also char the tortillas directly over the flame for added authenticity.

How do I prevent soggy tacos?
Avoid overloading with wet ingredients, toast the tortillas first, and serve immediately after assembly. Using a slotted spoon to drain excess liquid from the filling also helps.

Are these tacos kid-friendly?
Yes! Kids love the cheesy, meaty filling. Serve with mild toppings and consider cutting the tacos into smaller pieces for little hands.

Can I freeze the filling?
Yes, the cooked and cooled filling can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before use.

Summary

Philly Cheesesteak Tacos blend the hearty comfort of a classic cheesesteak with the vibrant, handheld fun of tacos—creating a flavor-packed fusion dish perfect for weeknight dinners or game-day feasts.

With juicy beef, melty cheese, caramelized veggies, and customizable toppings, this recipe brings together the best of two iconic dishes in one unforgettable bite.