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overhead view of a ceramic baking dish filled with 10 baked tacos that have white cheese melted on top, two beer mugs next to the casserole dish
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5 from 1 vote

Philly Cheesesteak Baked Tacos

These Philly Cheesesteak Baked Tacos are going to become a family favorite in your house! Easy to make and so delicious, a winning dinner.
Prep Time10 mins
Cook Time15 mins
Baking Time18 mins
Total Time43 mins
Course: Main Course
Cuisine: American
Keyword: casserole
Servings: 10 tacos
Author: Lisa Longley


  • 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.


I used flat bottom taco shells and was only able to fit 10 taco shells in the casserole dish. If you were to use ones that weren't flat bottomed you would be able to fit 12.