The Taco Tuesday Cookbook by Laura Fuentes

Author:Laura Fuentes
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2018-08-29T16:00:00+00:00

BEEF TACOS

◁ PHILLY CHEESESTEAK TACOS

YIELD: 6 SERVINGS

“Because everything is better inside a taco” was my answer to my husband’s question about why his favorite sandwich was served inside a crispy corn tortilla. Once you try this, you’ll love the cheesy goodness in every bite.

1 (11/4-pound/570 g) skirt or flank steak, thinly sliced against the grain

2 tablespoons (30 ml) Worcestershire sauce, divided

1/2 teaspoon salt, divided

Freshly ground black pepper

8 ounces (224 g) cremini or button mushrooms, sliced

1 medium yellow onion, chopped

1 green bell pepper, seeded and chopped

2 tablespoons (30 ml) vegetable oil, divided

8 slices provolone cheese

12 crunchy corn taco shells, warmed

Put the steak slices in a medium bowl and season with 1 tablespoon (15 ml) of the Worcestershire sauce, 1/4 teaspoon of the salt, and a few grinds of black pepper. Stir to coat the beef.

In a large bowl, combine the mushrooms, onion, and bell pepper. Season with the remaining 1 tablespoon (15 ml) Worcestershire, remaining 1/4 teaspoon salt, and a few grinds of black pepper. Stir to combine.

In a large cast-iron skillet, heat 1 tablespoon (15 ml) of the oil over medium heat. Add the steak and cook for 6 to 9 minutes, flipping the pieces to cook evenly. Transfer the steak to a plate and cover with another plate to keep warm.

Add the remaining 1 tablespoon (15 ml) oil to the skillet. Add the onion and bell pepper and cook, stirring frequently, for about 5 minutes. Add the mushrooms and cook for an additional 2 minutes, or until tender. Return the steak to the skillet and heat through for 2 minutes. Remove the pan from the heat.

Lay the provolone cheese slices over the beef and vegetable mixture and allow it to melt.

Fill the taco shells with the cheesy skillet mixture and serve.

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