I saw a thing on the internets, it was “Cheesesteak 4 ways”. They were mostly abominations of the classic cheasesteak. It did however get me thinking, “I can make cheesesteak tacos”, so I did!
This recipe has no provolone, no cheese whiz, but feel free to tweak yours to include them. I will list my ingredients, and you can go from there. One thing I will say is try it as close to this recipe as your palate can take, so you know what works and what doesn’t.
- 1 lb ground chuck- I used 80/20. I thought about using sandwich steaks, or some other cut of meat, but ultimately ground meat goes best with taco shells.
- 1/4 cup of onion, chopped finely (I like it small, you may not)
- 2 cloves garlic
- 1/2 cup green pepper
- 3 medium sized mushrooms (probably a half cup)
- 1/4 cup milk/cream/half and half (I used half and half because that’s what I had)
- 4 ‘tabs’ of butter (about a tbs and a half)
- salt and pepper to taste
- Hard shell corn tortillas
- Flour soft shell tortillas
- Cheese mix- 1 slice of Swiss, 1 slice of American, 1.5 to 2 oz cream cheese, 2 oz Monterrey Jack cheese (cut up from a block). Additional cheese slices for the tacos (not required, but recommended!)
I chop all my veggies pretty fine. Not so fine with the peppers, but the onions and garlic I like small. Why? Because if you don’t they tend to blow up and get huge, and this annoys me. Do as you will. Saute the onions for a few minutes, then add the peppers, and mushrooms. When they get soft, add 1 tab of butter, and garlic for about 30-60 seconds, (until you smell it). Put aside for later.
Brown and drain your ground beef. When it’s drained, add the veggies back. Let it cook for 2-3 minutes. Add salt and pepper to your liking. I added a couple tablespoons of water just to make sure things wouldn’t dry out and start to burn. Add your milk/cream/half and half, then add the rest of your butter and cream cheese. Let it melt. (if things get too gooey at any point, add a little more water/milk/cream/half and half–to your preference). Start adding your cheese, one cheese at a time, continuously stirring when needed. Taste/add seasoning. Once you get the consistency/flavor you like, set on the lowest setting to keep warm.
Heat up your tortillas, and enjoy! I added about a 1/4 slice of cheese per taco on the taco shell itself. I used American for the first 3, and Swiss on my 2nd soft shell taco. Feel free to add your favorite cheese!
I tried both hard and soft shell tacos. I preferred the hard shell. It seemed to bring out the flavor of the cheesesteak more. You may not. Feel free to explore, change the recipe. Let me know if you do!
This recipe also got me thinking: It might be good on pizza, slider buns, crescent rolls, or puff pastry. I’m also thinking to try it with chicken. It’s definitely going to be in my rotation going forward!