Ingredients: 1 lb thinly sliced beef (ribeye, flank steak, or sirloin) 1 tbsp olive oil 1 small onion, finely sliced 1 green bell pepper, finely sliced 1 red bell pepper, finely sliced 2 cloves garlic, minced 1 tbsp Worcestershire sauce 1 tsp Italian seasoning 1/2 tsp salt 1/4 tsp black pepper 8-10 soft taco shells (flour or corn) 1 1/2 cups shredded provolone cheese (or mozzarella) 1 cup shredded cheddar cheese Optional toppings: sour cream, lettuce, tomatoes, jalapeños, parsley, or hot sauce Instructions: Cook the Beef and Vegetables:
Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set it aside. In the same skillet, add the sliced onions, green bell pepper, and red bell pepper. Cook for 4-5 minutes, until the vegetables are soft and starting to caramelize. Add minced garlic, Worcestershire sauce, Italian seasoning, salt, and black pepper. Stir to combine, and cook for another minute until fragrant. Return the cooked beef to the skillet, mixing it with the veggies. Cook for an additional 2-3 minutes until everything is well combined and heated through. Remove from heat. Assemble the Tacos:
Preheat your oven to 375°F (190°C). Arrange the taco shells in a baking dish, standing up if possible. Spoon the Philly cheesesteak mixture evenly into each taco shell, filling them generously. Add the Cheese:
Sprinkle shredded provolone cheese over the beef mixture in each taco, then top with shredded cheddar cheese. Bake the Tacos:
Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the taco shells are crispy. Serve:
Remove the baked tacos from the oven and let them cool for a few minutes. Serve with your favorite toppings like sour cream, lettuce, diced tomatoes, jalapeños, or hot sauce. #taco #tacos #phillycheesesteak #bakedtacos #tacorecipe #tacoideas #tacosfordinner #dinner
