If you love the classic flavors of a Philly cheesesteak but want a fresh, fun twist, these Philly cheesesteak tacos are exactly what you need! Combining tender steak, caramelized peppers and onions, and gooey cheese, all wrapped up in a golden, crispy cheese-crusted tortilla, these tacos are the ultimate comfort food for an easy dinner. They’re perfect for weeknight dinners, game-day gatherings, or any time you’re craving something indulgent yet easy to make.
Philly cheesesteak tacos combine the best of two worlds: the hearty, savory flavors of a classic Philly cheesesteak and the versatility of tacos. These cheesy, handheld delights are perfect for busy weeknights or casual entertaining. The cheese-crusted tortilla adds a crispy twist, while the juicy steak and caramelized peppers and onions make them irresistibly flavorful. This recipe is a fun, easy-to-make fusion dish that will satisfy all your cravings while being perfect for taco night or double up the recipe for the whole family.
These tacos pair perfectly with my Homemade Mini Tortillas for a delicious, hearty meal. If you love these steak tacos, try my Cheesy Chipotle Steak Tacos for some more tasty steak tacos. For some breakfast style tacos try my Smashed Sausage Breakfast Tacos for a tasty morning twist. If you would like more steak recipes you should also try my Garlic Parmesan Steak Pasta.
Jump to:
Ingredients
Steak Strips - The star of Philly cheesesteak tacos is, of course, the steak. I like to use thinly sliced steak strips for their quick cooking time and how perfectly they soak up the seasonings. Look for well-marbled cuts like ribeye steak for the best flavor.
Green Bell Pepper - Bell peppers add a hint of sweetness and a classic Philly cheesesteak vibe. Green peppers are my go-to because they balance the richness of the steak without overpowering it.
Onion - Caramelized onions bring out a natural sweetness and add depth to these Philly cheesesteak tacos. Cooking them low and slow ensures they’re soft and slightly golden, enhancing every bite.
Seasonings (Paprika, Cayenne, Garlic Salt, Onion Salt, Salt, Black Pepper) - These spices add a smoky, savory kick to the steak, giving the dish a bold flavor profile. I love how the cayenne adds a subtle heat that pairs perfectly with the richness of the cheese.
Mini Tortillas - These create the perfect handheld vessel for Philly cheesesteak tacos. Their size makes them easy to crisp up and fill with just the right amount of toppings.
Grated Cheddar Cheese - This is key for the cheese crust on the tortillas. Cheddar melts beautifully, creating that irresistible golden crust that takes these tacos to the next level.
Cheese Slices - I like adding cheese slices on top of the filling for an extra layer of gooey goodness. Either provolone cheese (classic philly cheesesteak sandwich) or cheddar ensures every bite of these Philly cheesesteak tacos is as cheesy as it is flavorful.
Olive Oil - A small amount of olive oil helps soften the onions and peppers and gives the steak a delicious sear.
See recipe card for quantities.
Instructions
- Step 1: Start by thinly slicing your green bell pepper and onion. This step is key for ensuring they cook evenly and caramelize perfectly. If you are cutting the steak, thinly slice it against the grain to keep it tender and easy to chew. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the peppers and sliced onions to the hot pan, seasoning with salt and black pepper. Cook, stirring occasionally, for about 15 minutes until they’re soft and slightly caramelized. Remove them from the pan and set aside.
- Step 2: Using the same skillet, add the remaining olive oil and bring it to high heat. Toss the steak strips with paprika, cayenne, garlic salt, onion salt, salt, and black pepper, then add them to the pan. Stir-fry the steak for 3-4 minutes until it’s just cooked through. Return the peppers and onions to the pan and cook for another minute to combine the flavors. Remove the mixture from the skillet and set aside.
- Step 3: Reduce the heat to medium and sprinkle small circles of grated cheddar cheese directly into the pan, one for each tortilla. Cook the cheese-crusted tortillas in batches if necessary. This ensures they crisp up properly. Once the cheese begins to melt, place a tortilla on top of each cheese circle, pressing gently. Divide the steak, pepper, and onion mixture evenly between the tortillas. Add half a cheese slice on top of each. Cover the pan with a lid for one minute to allow the cheese to melt completely.
- Step 4: Carefully fold the tortillas over the filling, pressing gently to seal. Let them cook for another minute or so until the cheese crust is golden and crispy.
Hint: While cheddar is great for the crust, you can experiment with other cheeses like Monterey Jack or provolone for the filling to match the classic Philly cheesesteak flavor.
Substitutions
Steak Strips - Instead of ribeye steak strips, you could use Sirloin steak, Skirt steak strips, Rump steak or Flank steak. Swap the steak for chicken strips for a lighter option, or use portobello mushrooms for a vegetarian twist. For a budget-friendly alternative, ground beef works well and still provides a meaty flavor.
Green Bell Pepper - Substitute with red or yellow bell peppers for a sweeter flavor, or use poblano peppers if you prefer a mild smokiness. If you’re feeling adventurous, roasted zucchini strips can add a unique texture.
Onion - Replace the onion with shallots for a slightly milder, sweeter flavor. If you don’t have fresh onions, onion powder can be sprinkled into the steak mixture instead.
Paprika - Use smoked paprika to add a deeper, smoky flavor, or try chili powder for a spicier kick. If you prefer mild options, sweet paprika works well too.
Cayenne Pepper - For less heat, substitute with red pepper flakes in smaller amounts. If you want no heat at all, ground cumin can offer warmth without the spice.
Garlic Salt - Replace with a mix of garlic powder and regular salt. If you prefer fresh ingredients, a minced garlic clove with a pinch of salt works beautifully.
Onion Salt - Swap for onion powder and a touch of salt. Alternatively, a teaspoon of finely minced fresh onion can add a more natural flavor.
Salt and Black Pepper - Sea salt or kosher salt works as a direct substitute, and white pepper can be used for a milder, earthy heat.
Mini Tortillas - Use corn tortillas for a gluten-free option or large flour tortillas if mini ones aren’t available (just cut them down to size if needed). For a low-carb version, try lettuce wraps.
Grated Cheddar - Replace cheddar with Monterey Jack for a creamier melt or mozzarella for a milder flavor. If you want a sharper taste, go for grated parmesan.
Cheese Slices - use provolone slices for an authentic Philly cheesesteak vibe or American cheese for that classic melty texture. For a stronger flavor, Swiss cheese slices are a great choice.
Olive Oil - Use vegetable oil or canola oil as a neutral alternative. For an extra layer of flavor, try avocado oil, which also has a high smoke point.
Variations
Vegetarian Philly Cheesesteak Tacos - Swap the steak for sautéed portobello mushrooms or crumbled tofu seasoned with the same spices. Add extra cheese for richness, and you’ve got a plant-based version that’s just as satisfying.
Spicy Philly Cheesesteak Tacos - Use pepper jack cheese and add sliced jalapeños or a drizzle of hot sauce to the filling for a fiery kick.
Philly Cheesesteak Breakfast Tacos - Replace steak with scrambled eggs and crispy bacon, and add hash browns for a breakfast-inspired twist. Pair with a dollop of salsa or sour cream.
Equipment
Sharp knife
Storage
To store leftover Philly cheesesteak tacos, allow them to cool completely to prevent condensation and sogginess. Wrap each taco individually in aluminum foil or plastic wrap to keep the cheese crust intact. Place them in an airtight container and store them in the refrigerator for up to 3 days.
For reheating, preheat a skillet over medium heat. Remove the foil or plastic wrap and warm the tacos in the skillet for 2-3 minutes on each side until the filling is heated through and the tortilla regains its crispness. Avoid microwaving, as this can make the cheese crust soggy.
If you need to freeze the tacos, wrap them tightly in foil and store them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating using the skillet method. Always reheat to a safe internal temperature before serving.
Top Tip
Don’t overcrowd the skillet when cooking the steak or making the cheese crusts. Give each piece space to sear properly, enhancing the flavor and texture.
FAQ
An authentic Philly cheesesteak features thinly sliced ribeye steak, caramelized onions, and melted cheese (often provolone, American, or Cheez Whiz) served on a soft hoagie roll. Simplicity and quality ingredients are key, staying true to the sandwich's origins in Philadelphia.
The secret lies in using well-marbled ribeye steak, cooking it quickly on a hot griddle, and balancing flavors with perfectly caramelized onions and gooey cheese. Thin slicing and seasoning the steak properly ensures tender, flavorful bites.
Ribeye, skirt steak, and flank steak are ideal cuts for tacos due to their tenderness and rich flavor. Thin slicing against the grain and quick, high-heat cooking enhance their texture and keep them juicy.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these philly cheesesteak tacos:
Recipe
Philly Cheesesteak Tacos - Cheese Crusted Tortillas
Ingredients
- 200 g steak strips ribeye, skirt or flank
- 1 green bell pepper
- 1 onion
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic salt
- ½ teaspoon onion salt
- Salt and black pepper
- 4 mini tortillas
- 50 g grated cheddar
- 2 cheese slices halved, provolone or cheddar
- 2 teaspoon olive oil
Instructions
- Start by thinly slicing your green bell pepper and onion. This step is key for ensuring they cook evenly and caramelize perfectly. If you are cutting the steak, thinly slice the steak against the grain to keep it tender and easy to chew. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the peppers and onions, seasoning with salt and black pepper. Cook, stirring occasionally, for about 15 minutes until they’re soft and slightly caramelized. Remove them from the pan and set aside.1 green bell pepper, 1 onion, 2 teaspoon olive oil, Salt and black pepper
- Using the same skillet, add the remaining olive oil and bring it to high heat. Toss the steak strips with paprika, cayenne, garlic salt, onion salt, salt, and black pepper, then add them to the pan. Stir-fry the steak for 3-4 minutes until it’s just cooked through. Return the peppers and onions to the pan and cook for another minute to combine the flavors. Remove the mixture from the skillet and set aside.200 g steak strips, ½ teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon garlic salt, ½ teaspoon onion salt
- Reduce the heat to medium and sprinkle small circles of grated cheddar cheese directly into the pan, one for each tortilla. Cook the cheese-crusted tortillas in batches if necessary. This ensures they crisp up properly. Once the cheese begins to melt, place a tortilla on top of each cheese circle, pressing gently. Divide the steak, pepper, and onion mixture evenly between the tortillas. Add half a cheese slice on top of each. Cover the pan with a lid for one minute to allow the cheese to melt completely.4 mini tortillas, 50 g grated cheddar, 2 cheese slices
- Carefully fold the tortillas over the filling, pressing gently to seal. Let them cook for another minute or so until the cheese crust is golden and crispy.
