Philly Cheese Steak inspired tacos filled with ground beef, mushrooms, peppers, onions, and topped with cheese. They're gluten-free, too
Philly Cheesesteaks are really good.
Really really good, but I don't like making the "authentic" version.
I really don't like making the authentic version of things because there's always someone who disagrees with the version I make.
I worry that it won't live up to someone's standards, so I make my own version of things...
This version of a Philly Cheese Steak is made in taco form {hence the title "Philly Cheese Steak Tacos"}
They're similar to the sandwich version, but there is less bread so you can taste the veggie-ground beef filling.
Personally, I like that better.
And corn tortillas are whole grain, so you don't have to worry about buying whole wheat buns.
These Philly Cheese Steak Tacos are great for an easy & quick weeknight meal, and you don't have to worry about anyone complaining that your version isn't right because you weren't trying for authenticity - just taste
Philly Cheese Steak Tacos
Ingredients
- 1 lb ground beef
- 1 medium green bell pepper diced
- 1 medium onion diced
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon balsamic vinegar
- 1 teaspoon lower-sodium soy sauce
- 8 taco shells
- 4 slices provolone cheese or mozzarella cheese, cut in half
Instructions
- Heat a large skillet over medium-high heat. Add ground beef, bell pepper, and onion to skillet and sauté for 7 minutes. Drain ground beef mixture, and set aside.
- Add mushrooms to the skillet and sauté another 5-7 minutes or until mushrooms release their juices.
- Return ground beef mixture to pan and add garlic, salt, pepper, Worcestershire sauce, lemon juice, balsamic vinegar, and soy sauce. Cook for about 2 minutes until heated through.
- Serve ground beef mixture in taco shells and top with cheese.
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