Cheesesteak Tacos
South Philly meets South of the Border! Thinly shaved ribeye, sauteed onions, and melty Cheez Whiz (the authentic choice) wrapped in a warm tortilla. All the glory of Pat's and Geno's without the debate over which is better.
Equipment Needed
Instructions
Freeze the steak: For paper-thin slices, freeze the ribeye for 30-45 minutes until firm but not frozen solid. This makes slicing much easier.
Slice the steak: Using a very sharp knife, slice the partially frozen ribeye as thin as possible - almost shaved. Cut across the grain.
Cook the onions: Heat 1 tablespoon oil on a flat griddle or in a cast iron skillet over medium-high heat. Add sliced onions (and peppers if using) and cook for 5-7 minutes until softened and starting to caramelize. Push to the side or remove.
Cook the steak: Add remaining oil to the hot griddle. Spread the sliced steak in an even layer. Season with salt and pepper. Let sear for 30 seconds, then start chopping and mixing with two spatulas.
Chop and combine: Continue chopping the meat with your spatulas as it cooks - this is the authentic Philly technique. Cook for 2-3 minutes total until just cooked through. Don't overcook!
Add the cheese: For Whiz: warm in microwave until pourable and drizzle over the meat. For provolone/American: lay slices over the meat and let melt. Mix the cooked onions back in.
Warm tortillas: Heat tortillas on the griddle for 30 seconds per side until pliable and lightly browned.
Assemble: Scoop generous portions of the cheesy steak and onion mixture onto each warm tortilla. Top with extra Whiz if desired. Add hot cherry peppers for authentic Philly heat.
Serve immediately: Cheesesteaks wait for no one! Serve hot and enjoy immediately while the cheese is melty and the steak is tender.
💡 Pro Tips & Variations
- The cheese debate: In Philly, you order "wit Whiz," "wit provolone," or "wit American." All are authentic. Whiz is the most iconic choice.
- Wit or witout: That means with or without onions in Philly speak. For tacos, definitely "wit."
- Use ribeye: The fat marbling is essential for flavor and tenderness. Don't substitute with leaner cuts.
- High heat, fast cook: The griddle should be screaming hot. Thin steak cooks fast - overcooking makes it tough.
- Cherry peppers are key: Those tangy, slightly spicy peppers you see at every Philly cheesesteak shop add the perfect contrast.
- Order like a local: In Philly, you'd say "one wit Whiz" - that's one cheesesteak with Whiz and onions. Now you know!