Philly Cheesesteak Taco Boats
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Philly Cheesesteak Taco Boats
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| Servings | Prep Time |
| 6taco boats | 20minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 1kg Rump Steakcut into strips
- 1/2tsp Salt
- 1/2tsp Pepper
- 1/2tsp Onion Salt
- 4tbsp Plain Flourdivided use
- 2 Brown Oniondiced
- 6tbsp Olive Oil
- 300g Mushroomsthinly sliced, I use small mushrooms
- 1large Green Capsicumdiced
- 2cloves Garliccrushed
- 4cups Beef Stock
- Shredded Cheeseto top taco boats. I use 3 cheese mix
Instructions
- Add steak strips, salt, pepper & onion salt to a large bowl and toss to coat the beef strips.
- Add 2 tbsp plain flour and toss to coat.
- Heat 4 tbsp Oilve Oil in a large frying pan over medium high heat.
- Add steak strips and cook until browned. Remove from pan and set aside. Note: add extra oil & cook in batches if required.
- Add 2 tbsp Olive Oil to pan then add onion and cook for about 4-5 minutes until softened. Stir regularly.
- Add mushrooms & capsicum to pan then continue to cook for a further 4-5 minutes.
- Add garlic, stir to mix through and cook for a further 30 seconds.
- Add remaining 2 tbsp plain flour and stir to mix through & coat the ingredients.
- Add beef stock, stir to mix through and break up any clumps as required. Bring to boil, then reduce heat to simmer.
- Simmer for 10 minutes to allow flavours to blend.
- Add steak strips, stir to mix through then remove from heat.
- Spoon mixture into tortilla/taco boats, then sprinkle with shredded cheese.
- Place taco boats under grill until cheese has fully melted.
- Serve while warm.