These Philly Cheese Steak Baked Tacos are going to become a family favorite in your house! Easy to make and so delicious, a winning dinner.
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:
- It did not resemble a Philly Cheesesteak.
- It was made with ground beef and not steak.
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.
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.
OTHER BAKED TACOS
If you are looking for more great baked taco recipes, make sure you check out these ones:
If you make this recipe or any of my other yummy dinners, please come back and leave me a comment letting me know what you think!
Philly Cheesesteak Baked Tacos
- 1 pound sirloin steak sliced thin (see note in post about using ground beef)
- 1 green bell pepper diced
- 1 small yellow onion diced
- 8 ounces mushrooms sliced
- 3 tablespoons olive oil divided
- 4 ounces cream cheese
- 10 ounces provalone cheese
- 10 to 12 hard shell tacos see note
- Preheat the oven to 350 degrees. Grease a 9 by 13 baking dish and set aside.
- Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the green bell pepper, onion, and mushrooms and cook until tender, about 5 to 7 minutes. Remove from the skillet and set aside.
- Add the meat, season with salt and pepper, and cook the sliced sirloin for about 5 minutes or until it is browned.
- Drain any excess fat, return the vegetables and their drippings to the pan and stir in the cream cheese. Stir just until it is melted and fully combined with the rest of the vegetables. Taste and season with salt and pepper if desired.
- Fill the taco shells and place them in the prepared baking dish. Top with provalone cheese and bake for 10 to 15 minutes or until the cheese is melted and bubbly.