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+ servings

Philly Cheesesteak Tacos

Serves: 4 people
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5 from 1 vote
Prep Time15 mins
Cook Time15 mins
Total Time30 mins

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 onion or yellow onion, very thinly sliced
  • 1 small green bell pepper, very thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 tbsp coconut aminos
  • 1 tsp red boat fish sauce
  • 6 baby bella mushrooms, thinly sliced
  • 6 slices provolone cheese
  • 8 tortillas I use Siete Foods Grain-Free

Instructions

  • Heat a large cast iron skillet over medium-high heat with the olive oil.
  • When the skillet is very hot, but not yet smoking, add the thinly sliced ribeye to the skillet in a single layer. Season with the salt and pepper. Without touching the steak, sear the steak until golden brown for 2 minutes.
  • Flip the steak slices and continue to cook until the other side is golden brown, 1-2 more minutes. Transfer to a plate, set aside.
  • With the skillet still over medium-high heat, add the onions, bell peppers, garlic, coconut aminos, and fish sauce. Cook, stirring, until the veggies are slightly tender, about 3 minutes.
  • Add the mushrooms and continue to cook until all of the veggie are very tender and golden, 4-5 more minutes.
  • Add the steak back into the skillet with any of its juices and toss to combine. turn off the heat and lay the slices of cheese on top of the steak and veggie mixture and allow to just melt.
  • While the cheese is melting, warm your tortillas.
    You can do this 2 ways:
    1. For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.
    2. For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
  • Serve the philly cheesesteak mixture in the warm tortillas. Enjoy!!