Philly Cheese Steak Tacos

I recently found this recipe for a cheesesteak style meal, all made in a cast iron skillet.  I was intrigued by the one-pan method and the use of lean ground beef instead of thinly sliced sirloin.  Sure, that makes it healthy(er), but it also makes it way easier because you don’t have to try and get the meat into paper thin slices.  But then intrigue turned into innovation as I turned this recipe into my own by switching out a few ingredients and turning it into tacos in honor of not only Taco Tuesday, but also National Taco Day, which happened to be this week.  A holiday that was made for me, I’m sure.

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Start by sauteing one onion and one green bell pepper (both chopped) in a skillet with a little olive oil.  Once they get tender, add a pound of 85% lean ground beef and brown it.  When the beef is cooked, add a few dashes of Worcestershire, oregano, garlic powder, and hot sauce.  Cover the top with a few slices of provalone.  Once the cheese has melted, you’re done.  Serve the cheesesteak mixture in tortillas with sour cream and lettuce.

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The resulting dish was pretty amazing.  I ended up having three tacos.  I would have gone back for a fourth, but I decided that would be excessive.  My beau was cautious at first, but after his first taco, he was hooked and asked for this meal to be added to the rotation.  No complaints here since it was really easy to throw together and only took about 15-20 minutes.
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