This taco recipe is made Philly-style.
1 tsp Kosher salt
1 pound skirt steak
2 tbsp extra virgin olive oil
2 fresh oregano sprigs (or 1 tsp dried)
1 medium onion (halved and thinly sliced)
1 red bell pepper (cored, seeded, and thinly sliced)
5 cremini or button mushrooms (stemmed with caps thinly sliced)
4-6 6-inch flour tortillas
1 cup Monterey jack cheese or low-moisture mozzarella
Melt butter in a medium skillet over medium heat. Season the steak with salt and pepper, and add to the pan. Sear on both sides for 4 minutes for medium-rare, or longer if you like it to be more cooked. Remove from the pan and let the steak rest for 10 minutes.
Add 1 teaspoon of the olive oil to the pan and add the oregano and onion. Cook over low heat for 30 minutes to caramelize the onions. Stir in the bell peppers and cook until soft, about 5 more minutes.
Remove from the pan with the steak and add the remaining olive oil to the pan along with the mushrooms. Cook until browned and season with salt.
Slice the steak and add to the pan with the mushrooms. Stir in the onions and peppers. Top with the cheese and cover the pan to melt.
Warm the tortillas and top with the filling. Serve.
Get inventive on taco night with this twist on a classic dish. Philly cheesesteak tacos combine the zesty flavors of steak, onions, peppers, and mushrooms, with loads of delicious cheese. This is a fun recipe for Taco Tuesday or a weekend night when traditional tacos start to get boring.