These EPIC Philly Cheesesteak Smash Tacos, oh my gosh! If you love both tacos and Philly cheesesteaks, you’re in for a treat with this easy 30 minute recipe.
Prep Time:10 mins
Cook Time:15 mins
Total Time:30 mins
Yield:5 tacos 1x
Ingredients
Scale
1 white onion, sliced thin
1 red bell pepper, sliced thin
1 green bell pepper, sliced thin
1 lb ground beef, divided into 5 equal portions
8 slices provolone cheese
Mini tortillas (flour tortillas like 6-inches, no corn tortillas! they will get soggy)
Sea salt, to taste
Black pepper, to taste
Instructions
Start by preparing your vegetables. Thinly slice the white onion, red bell pepper, and green bell pepper. The thin slices allow for quicker cooking and ensure that the veggies get that perfect caramelized texture.
In a large skillet or large griddle, heat some oil over medium heat. Add the sliced onions and peppers, seasoning with sea salt and black pepper to taste. Cook the vegetables until they are soft and caramelized, stirring occasionally—about 10-12 minutes. Once done, remove them from the skillet and set them aside. These sautéed vegetables are going to add a burst of flavor and color to your tacos.
Using the same skillet or griddle, increase the heat to medium-high. Add the ground beef, seasoning it generously with sea salt and black pepper. As the beef cooks, add tortilla on top and use a spatula to press it down into the skillet, smashing it into smaller, flattened pieces. This technique helps create those crispy edges, which are key to the smash taco experience. Cook the beef for about 3-4 minutes, then flip.
Next, place desired amount of peppers and onions and a slice of provolone cheese on top of the smashed beef, letting it melt over the meat. The provolone adds that perfect creamy texture, reminiscent of an authentic Philly cheesesteak.
For extra flavor, sprinkle a little more sea salt and black pepper over the assembled tacos, or add a favorite hot sauce or salsa if you’re feeling adventurous!
Once assembled, serve your Philly Cheesesteak Smash Tacos immediately. They’re best enjoyed hot, with the cheese still melted and the tortillas slightly crisp from the smashed beef.
Notes
*Store leftovers in fridge for 2 days – reheat over griddle or skillet!