Philly Cheesesteak Baked Tacos

A few years ago I posted this Philly Cheese Steak Casserole and in one swoop angered the entire population of Philadelphia. You guys, the video for it went viral and the comments on it were pearl clutchers. People take their food seriously. I get it. The Philly Cheese Steak Casserole raised such an uproar because: I’m sorry. And also . . . not sorry because it provided an easy delicious dinner to lots people, and that’s kind of my joy around these parts. So I’m about to do it again.

HOW TO MAKE PHILLY CHEESE STEAK BAKED TACOS

For this recipe, we are going to appease the people of Philly on one front – we are making this with sirloin steak instead of ground beef. That should help a little. Start by dicing your peppers and onions, slicing your mushrooms, and slicing the steak very thin. Heat a skillet with oil, and add the vegetables, cooking until they are tender, about 5 to 7 minutes. Remove the vegetables from the skillet and set aside. Add the steak the hot pan (no need to clean it first) and cook until it browned, about 3 to 5 minutes. Return the vegetables to the pan, add in some cream cheese. Now scoop the filling into the hard taco shells and place them in a baking dish. Top with provolone cheese and bake for 15 – 18 minutes or until the cheese is bubbly.

USING GROUND BEEF

As you know, I used ground beef in the infamous Philly Cheese Steak Casserole. This cuts out the step of slicing the meat, and it’s more affordable. If you would like to use ground beef in this recipe too, great! Follow the recipe as written, adding the ground beef when it calls to add the steak. Cook until browned. Make sure to drain the fat well before adding the vegetables back in.

MAKING AHEAD

This is not a dish that I would recommend making ahead. The tacos will likely get too soggy if they hang out before baking. Additionally, if you try to make just the filling ahead of time, it won’t be as good as if you make it before and assemble your tacos.