Juicy shaved steak, caramelized peppers, and melted cheese all wrapped in a soft tortilla—what could be better? This Philly Cheesesteak Tacos Recipe brings the flavor of a classic sandwich straight to taco night in the most delicious way possible!
Table of Contents
What are Philly Cheesesteak Tacos?
Think of Philly cheesesteak tacos as the perfect mash-up between two comfort food favorites: the iconic Philly cheesesteak and everyone’s favorite handheld meal, tacos. It’s the same savory combination of tender beef, sautéed onions and peppers, and gooey cheese you’d find in the classic sandwich—just tucked into warm tortillas instead of a hoagie roll. The result is a rich, cheesy, and crave-worthy twist that’s easy to make and even easier to devour!
What we love about this version is how customizable it is. You can play with different cheeses, add spicy elements, or even swap the tortillas for lettuce wraps if you want to go lighter. Whether you’re feeding a crowd on game day or spicing up your weeknight dinner rotation, these tacos bring loads of flavor to the table with minimal effort.
Ingredients You Need
- Shaved Steak (Ribeye or Sirloin) – We love using shaved ribeye or sirloin because they stay tender and juicy when seared quickly in a hot pan. Slice the beef thinly against the grain for that signature cheesesteak texture.
- Olive Oil or Butter – Either works beautifully to add richness and help the steak and veggies caramelize.
- Onion, Sliced – Onions add a sweet, savory base that balances the richness of the beef. Cook them until golden for that signature cheesesteak flavor.
- Bell Peppers, Thinly Sliced – These add color and a hint of sweetness to each bite. We like using a mix of red and green for both flavor and visual appeal.
- Garlic, Minced – This adds depth and aroma, giving the filling that irresistible, savory kick!
- Worcestershire Sauce – This hard-to-say sauce ties everything together with umami richness and a hint of tang.
- Salt – A small amount makes all the flavors pop. Start light and adjust to taste after everything is combined.
- Black Pepper – Freshly ground pepper adds warmth and just a little bite to the mix. It balances the sweetness of the peppers perfectly.
- Onion Powder – This adds an extra layer of savory depth, complementing the fresh onions for more concentrated flavor.
- Smoked Paprika – A touch of smokiness brings that cooked-on-the-grill taste without needing an open flame.
- Dried Oregano – We love adding oregano for an herby, aromatic note that gives the tacos a slightly earthy finish.
- Shredded Provolone or Mozzarella Cheese – Melty cheese pulls everything together. Provolone adds a classic, tangy flavor, while mozzarella keeps things creamy and mild.
- Fresh Parsley – A sprinkle of chopped parsley adds brightness and a pop of color to finish the tacos.
- Warm Tortillas (Flour or Corn) – Use whichever you prefer—flour tortillas hold up well to the filling, while corn adds a subtle toasty flavor.
How to Make Philly Cheesesteak Tacos
- Sear the Steak. Add butter or olive oil to a large skillet and warm it up before tossing in the shaved steak. Season generously with salt and pepper and cook until it’s nicely browned, letting the edges get those caramelized bits before removing it from the pan.
- Cook the Vegetables. After taking the steak out of the pan, place the sliced onions and peppers in it. Stir occasionally until they’re soft and golden around the edges. Add the garlic near the end so it becomes fragrant but doesn’t burn.
- Combine Everything. Place the steak back in the skillet and pour in the Worcestershire sauce. Sprinkle in the seasonings and toss.
- Melt the Cheese. Add the cheese over the top and place a lid on top until the cheese melts
- Assemble the Tacos. Spread the cheesy meat and veggies onto warm tortillas. Sprinkle with a bit of parsley for color and freshness before serving hot.
Variations
- Head – Add sliced jalapeños or a drizzle of hot sauce for an extra kick.
- Cheese – Swap in white American, cheddar, or pepper jack for new flavor combinations.
- Mushrooms – Sautéed mushrooms give the tacos an earthy, savory depth that complements the steak.
- Creaminess – Spread a little mayo or chipotle aioli inside the tortilla before adding the filling.
- Low-Carb – Skip the tortillas and serve the cheesy steak mixture over lettuce or cauliflower rice.
- Meat – Use thinly sliced chicken breast instead of steak.
- Crunchiness – Top the tacos with crispy fried onions or pickled onions for extra texture.
Can I Store Leftovers?
These tacos are best enjoyed fresh, but the filling can be stored for later. The tortillas may get a little soft if stored assembled.
Keep the steak mixture in an airtight container in the fridge for up to three days.
Freeze the cooked steak and peppers (without the cheese) for up to two months. Reheat and add cheese before serving.
Common Questions about Philly Cheesesteak Tacos
Ribeye is the traditional choice for cheesesteaks because it’s juicy and flavorful, but sirloin or flank steak also work well.
Cook it quickly over high heat and don’t overcrowd the pan. Thinly sliced steak cooks fast and stays tender when seared properly.
Fresh parsley, diced pickles, caramelized onions, or even a drizzle of creamy sauce all pair perfectly!
Yes! Cook the steak and veggies on a griddle or cast-iron pan over the grill for smokier flavor.
More Cheesy, Beefy Recipes
We’re big believers that cheese and beef are always a winning combination for a satisfying meal! If you agree, take a look at more of our favorite recipes that bring the two together.
Ground Beef Philly Cheesesteak
Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Tacos
Ingredients
- 2 lb shaved steak ribeye or sirloin
- 1 tbsp olive oil or butter
- 1 large onion sliced
- 2 bell peppers thinly sliced
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1½ tsp onion powder
- 1 tsp smoked paprika
- 1½ tsp dried oregano
- 1½ cups shredded provolone or mozzarella cheese
- Fresh parsley for garnish
- Warm tortillas (flour or corn, for serving)
Instructions
- Heat olive oil or butter in a large skillet over medium-high heat.
- Add the shaved steak, season with salt, pepper, 1 teaspoon onion powder, ½ teaspoon paprika, and 1 teaspoon oregano.
- Sear for 2–3 minutes per side until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add onion and bell peppers. Cook for 4–5 minutes until softened and slightly golden.
- Add garlic and cook for 30 seconds until fragrant.
- Return the cooked steak to the skillet.
- Stir in Worcestershire sauce and the remaining onion powder, paprika, and oregano.
- Toss everything together so the steak and veggies are evenly coated in the savory juices.
- Sprinkle the shredded provolone or mozzarella evenly over the top.
- Cover the skillet and cook for 1–2 minutes, until the cheese is fully melted and bubbly.
- Spoon the cheesy steak mixture into warm tortillas.
- Garnish with fresh parsley (optional) and serve immediately.
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Nutrition information is automatically calculated, so should only be used as an approximation.
