Philly Cheesesteaks have always had a special place in my heart— especially after my first trip to Philly! Being a tourist, I quickly answered the question of Pat's or Gino’s... yes, I’m going with Gino’s but what happens when you can’t make it to Philly and still want to bring some authentic flavor to your kitchen and it’s Taco Tuesday? I’m glad you asked!
Philly Cheesesteak Tacos!
What You’ll Need:
- Flank Steak
- Chef Curl Ardee’s Mild Seasoning
- Sliced Provolone Cheese
- Garlic Sauce (Alfredo will work too!)
- Bell Pepper
- Mushroom (totally optional)
- Onions (I can’t because I’m allergic)
Season and marinate steak with Chef Curl Ardee’s Mild Seasoning and cook steak as desired. I’m always going to go medium rare but we’re different people and those are your tacos! I would recommend marinating for at least 2 hours or longer depending on if you’re using a larger cut of beef. Set aside meat to rest before cutting for tacos.
In the same skillet combine diced bell peppers, mushrooms, and onions and sauté on low to medium heat. This will allow you time to add cuts of steak into the skillet without sacrificing the juiciness of the steak. Once sautéed as desired and after having added meat, cover in slices of provolone cheese and reduce heat to allow cheese to melt on a low temperature setting.
Remember the food is already done so you only need to melt cheese. You can heat tortillas in a separate skillet or if there’s enough space in your pan, but once you’re done add enough garlic, Alfredo sauce to the base of your tortillas and then add skillet contents of cheese, steak, and veggies. You can add sour cream if you desire or a spicy sriracha like I did or both— either way, enjoy! 😋