Philly Cheesesteak Baked Tacos
Ingredients:
1 lb (450g) flank steak or ribeye, thinly sliced
1 tablespoon olive oil
1 medium onion, thinly sliced
1 bell pepper, thinly sliced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
10-12 hard taco shells
2 cups provolone cheese, shredded (or a mix of provolone and mozzarella)
1 tablespoon butter, melted (optional, for brushing the taco shells)
Fresh parsley, chopped, for garnish (optional)
Instructions:
Prepare the Steak:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for about 3-4 minutes until browned and cooked through. Remove the steak from the pan and set aside.
Sauté the Vegetables:
In the same skillet, add a little more oil if needed and sauté the onion, bell pepper, and garlic until softened, about 5-7 minutes. Season with salt, pepper, and paprika. Stir in the Worcestershire sauce and soy sauce (if using), cooking for another 1-2 minutes until the vegetables are nicely caramelized.
Combine the Steak and Vegetables:
Add the cooked steak back into the pan with the sautéed vegetables. Stir to combine and heat through for another 2-3 minutes. Remove from heat.
Prepare the Taco Shells:
Preheat the oven to 375°F (190°C). Lightly brush the outside of hard taco shells with melted butter for extra crispness if desired.
Arrange the taco shells upright in a baking dish, side by side, ensuring they are sturdy enough to hold the filling.
Assemble the Tacos:
Evenly distribute the steak and vegetable mixture into each taco shell.
Top with shredded provolone cheese.
Bake the Tacos:
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the taco shells are crispy.
Serve:
Once out of the oven, garnish with chopped fresh parsley (optional) and serve with your favorite taco toppings, such as sour cream, salsa, or avocado slices.
