Philly Cheesesteak Tacos
We've taken two beloved foods and mashed them up for a twist on taco night that's sure to spice things up. When you bite into these tacos you’ll get the classic Philly cheesesteak flavors with a tasty kick from our salsa. And as if that’s not enough, these tacos are so easy to make that you can have them on the table in 20 minutes flat.
Ingredients
8 frozen beef sandwich steak
1 large onion, diced (about 1 cup)
1 cup Pace® Chunky Salsa
8 flour tortilla or corn tortillas (6-inch) or taco shells, warmed
4 slices provolone cheese, cut in half
1 large onion, diced (about 1 cup)
1 cup Pace® Chunky Salsa
8 flour tortilla or corn tortillas (6-inch) or taco shells, warmed
4 slices provolone cheese, cut in half
Instructions
Cook the sandwich steaks in batches in a 12-inch skillet over medium-high heat until well browned and cooked through. Remove the sandwich steaks from the skillet.
Add the onion to the skillet and cook for 5 minutes until tender, stirring occasionally. Return the sandwich steaks to the skillet. Stir in 1/2 cup salsa and cook until hot.
Divide the hot sandwich steak mixture among the tortillas. Top each with 1 piece cheese and the remaining salsa. Fold the tortillas around the filling.
Add the onion to the skillet and cook for 5 minutes until tender, stirring occasionally. Return the sandwich steaks to the skillet. Stir in 1/2 cup salsa and cook until hot.
Divide the hot sandwich steak mixture among the tortillas. Top each with 1 piece cheese and the remaining salsa. Fold the tortillas around the filling.
Philly Cheesesteak Tacos
We've taken two beloved foods and mashed them up for a twist on taco night that's sure to spice things up. When you bite into these tacos you’ll get the classic Philly cheesesteak fla...
Directions
Print
Cook the sandwich steaks in batches in a 12-inch skillet over medium-high heat until well browned and cooked through. Remove the sandwich steaks from the skillet.
Add the onion to the skillet and cook for 5 minutes until tender, stirring occasionally. Return the sandwich steaks to the skillet. Stir in 1/2 cup salsa and cook until hot.
Divide the hot sandwich steak mixture among the tortillas. Top each with 1 piece cheese and the remaining salsa. Fold the tortillas around the filling.
Ingredients
8 frozen beef sandwich steak
1 large onion, diced (about 1 cup)
1 cup Pace® Chunky Salsa
8 flour tortilla or corn tortillas (6-inch) or taco shells, warmed
4 slices provolone cheese, cut in half
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