Philly Cheesesteak Tacos Recipe: Cheesy Steak Tacos

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These Philly Cheesesteak Tacos are outstanding — simple to prepare and full of the rich, savory flavor of a classic Philly cheesesteak, but presented in a fun taco format. They combine tender, thinly sliced grass-fed ribeye with sautéed onions, peppers, mushrooms, and melty provolone for a satisfying weeknight meal or game-day treat.

I recently received my latest ButcherBox delivery, and the first thing I did was defrost two beautiful grass-fed ribeye steaks. With an onion, a bell pepper, mushrooms, and some tortillas on hand, turning the steaks into these tacos felt like the perfect plan. The ribeye’s marbling and flavor really shine when seared quickly and paired with well-seasoned vegetables and cheese.

I’ve been a ButcherBox member for a long time and appreciate having high-quality, pasture-raised, grass-fed and grass-finished beef delivered right to the door. During the stay-at-home period, having a stocked freezer made meal planning much easier. After a brief pause in new orders while the company focused on quality, safety, and service for current members, ButcherBox is now taking new orders again.

How ButcherBox works: first you choose a box — they offer curated boxes and a custom box option so you can get exactly what your family prefers. Then your order is shipped frozen at peak freshness and delivered to your door. Finally, you enjoy high-quality meat and more time for meals with your family.

Philly Cheesesteak Tacos

This recipe is quick — about 30 minutes from start to finish — and serves four. It takes the classic components of a Philly cheesesteak and wraps them in warm tortillas for an easy, portable meal. Below you’ll find the ingredients, step-by-step instructions, and a few helpful tips for the best results.

Prep & Timing

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Servings: 4 people

Ingredients

• 2 tbsp extra virgin olive oil
• 2 (8-oz) grass-fed boneless ribeye steaks, very thinly sliced against the grain
• 1/2 tsp black pepper, or more to taste
• 1/2 tsp kosher salt, or more to taste
• 1/2 small sweet or yellow onion, very thinly sliced
• 1 small green bell pepper, very thinly sliced
• 3 cloves garlic, thinly sliced
• 2 tbsp coconut aminos (or soy sauce if preferred)
• 1 tsp fish sauce (optional; adds depth)
• 6 baby bella mushrooms, thinly sliced
• 6 slices provolone cheese
• 8 tortillas (I use grain-free tortillas from Siete Foods)

Instructions

1. Heat a large cast-iron skillet over medium-high heat and add the olive oil.
2. When the skillet is hot but not smoking, add the thinly sliced ribeye in a single layer. Season the steak with the salt and pepper. Without disturbing the meat, sear for about 2 minutes until the underside is golden brown.
3. Flip the steak slices and cook until the other side is golden, another 1–2 minutes. Transfer the steak to a plate and set aside.
4. Keeping the skillet over medium-high heat, add the onions, bell pepper, garlic, coconut aminos, and fish sauce. Stir and cook until the vegetables begin to soften, about 3 minutes.
5. Add the mushrooms and continue cooking until all the vegetables are very tender and starting to brown, about 4–5 more minutes.
6. Return the seared steak to the skillet along with any accumulated juices. Toss to combine with the vegetables, then turn off the heat. Lay the provolone slices over the steak and vegetables and allow them to melt from the residual heat.
7. While the cheese is melting, warm the tortillas. Two simple methods: for a gas stovetop, place a tortilla carefully directly on the lowest flame for about 45 seconds per side and then keep them wrapped in a towel to steam; for an electric stove, warm tortillas in a dry skillet over medium heat for about 30 seconds per side.
8. Serve the cheesy steak and vegetable mixture in warm tortillas and enjoy.

Tips and Variations

• For best texture, slice the ribeye very thin against the grain — partially freezing the steak for 30–45 minutes makes slicing easier.
• If you don’t have coconut aminos, replace with an equal amount of soy sauce or tamari. Omit the fish sauce for a milder flavor.
• Swap provolone for American cheese or pepper jack for a spicier twist.
• Try serving with pickled jalapeños, chopped parsley, or a drizzle of your favorite hot sauce for extra brightness.
• Leftovers store well in the refrigerator for 2–3 days; reheat gently in a skillet to avoid overcooking the meat.

Author

Recipe by Alex Snodgrass