Philly Cheesesteak Taco Boats

Philly Cheesesteak is an amazing comfort meal.  Full of flavour with a lovely gravy and, of course, finished with cheese which makes any meal tasty and rich.  This is such a simple easy meal to make when the mood takes you…

A beautiful mix of steak, mushroom capsicum & onion in a lovely gravy.  Topped with cheese and lightly grilled to allow a fantastic melted cheese finish.  This Philly Cheesesteak version is served in a tortilla/taco boat.  Easy to simply grab and eat, or served to eat a little more sedately with and knife & fork.  Very versatile!

This dish is never going to be on any healthy eating list, but sometimes you just don’t care and are more than happy to have the rich blend of flavours that this meal brings.

I also have another variation of Philly Cheesesteak that you may also enjoy!

Print Recipe

Philly Cheesesteak Taco Boats

Prep Time

20 minutes

Cook Time

25 minutes

Servings

taco boats

Ingredients

• 1 kg Rump Steak cut into strips
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Onion Salt
• 4 tbsp Plain Flour divided use
• 2 Brown Onion diced
• 6 tbsp Olive Oil
• 300 g Mushrooms thinly sliced, I use small mushrooms
• 1 large Green Capsicum diced
• 2 cloves Garlic crushed
• 4 cups Beef Stock
• Shredded Cheese to top taco boats. I use 3 cheese mix

Prep Time 20 minutes Cook Time 25 minutes Servings taco boats Ingredients 1 kg Rump Steak cut into strips 1/2 tsp Salt 1/2 tsp Pepper 1/2 tsp Onion Salt 4 tbsp Plain Flour divided use 2 Brown Onion diced 6 tbsp Olive Oil 300 g Mushrooms thinly sliced, I use small mushrooms 1 large Green Capsicum diced 2 cloves Garlic crushed 4 cups Beef Stock Shredded Cheese to top taco boats. I use 3 cheese mix

Instructions

1. Add steak strips, salt, pepper & onion salt to a large bowl and toss to coat the beef strips.
2. Add 2 tbsp plain flour and toss to coat.
3. Heat 4 tbsp Oilve Oil in a large frying pan over medium high heat.
4. Add steak strips and cook until browned. Remove from pan and set aside. Note: add extra oil & cook in batches if required.
5. Add 2 tbsp Olive Oil to pan then add onion and cook for about 4-5 minutes until softened. Stir regularly.
6. Add mushrooms & capsicum to pan then continue to cook for a further 4-5 minutes.
7. Add garlic, stir to mix through and cook for a further 30 seconds.
8. Add remaining 2 tbsp plain flour and stir to mix through & coat the ingredients.
9. Add beef stock, stir to mix through and break up any clumps as required. Bring to boil, then reduce heat to simmer.
10. Simmer for 10 minutes to allow flavours to blend.
11. Add steak strips, stir to mix through then remove from heat.
12. Spoon mixture into tortilla/taco boats, then sprinkle with shredded cheese.
13. Place taco boats under grill until cheese has fully melted.
14. Serve while warm.