CHEESESTEAK TACOS RECIPES

Name: Grilled Philly Cheesesteak Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb flank steak, trimmed; 3/4 lb white mushroom; 1 bell pepper, quartered; 1 onion, thickly sliced crosswise; 3 tablespoons extra virgin olive oil; salt and pepper; 8 taco shells; 1 cup shredded monterey jack cheese

GRILLED PHILLY CHEESESTEAK TACOS RECIPE - FOOD.COM

Grilled Philly Cheesesteak Tacos Recipe - Food.com image

Make and share this Grilled Philly Cheesesteak Tacos recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb flank steak, trimmed
3/4 lb white mushroom
1 bell pepper, quartered
1 onion, thickly sliced crosswise
3 tablespoons extra virgin olive oil
salt and pepper
8 taco shells
1 cup shredded monterey jack cheese

Steps:

Preaheat a grill to medium-high. On a large baking sheet, arrange the steak, mushrooms, bell pepper and onion; brush with the olive oil and season with salt and pepper. Thread the mushrooms onto a skewer.
Grill the steak and vegetables, turning once, utnil the steak is well-crusted and the vegetables are charred and softened, about 12 minutes; transfer to a large plate and let stand until the vegetables are cool enough to handle.
Thinly slice the steak and vegetables separately and transfer the vegetables to a large bowl; season with salt and pepper. Divide the steak among the taco shells, top with the grilled vegetables and sprinkle with the cheese.
You can serve with salsa, guacamole and sour cream.

Nutrition Facts : Calories 536.3, FatContent 33.7, SaturatedFatContent 12.3, CholesterolContent 102.2, SodiumContent 317.9, CarbohydrateContent 22.9, FiberContent 3, SugarContent 4, ProteinContent 36

GRILLED PHILLY CHEESESTEAK TACOS | RACHAEL RAY IN SEASON

Grilled Philly Cheesesteak Tacos | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 15 minutes

Prep Time 15 minutes

Number Of Ingredients 8

Ingredients

1 pound flank steak, trimmed
¾ pound white mushrooms
1 bell pepper, quartered
1 onion, thickly sliced crosswise
3 tablespoons extra-virgin olive oil
Salt and pepper
8 taco shells
1 cup shredded monterey jack cheese

Steps:

Preheat a grill to medium-high. On a large baking sheet, arrange the steak, mushrooms, bell pepper and onion; brush with the olive oil and season with salt and pepper. Thread the mushrooms onto a skewer.
Grill the steak and vegetables, turning once, until the steak is well-crusted and the vegetables are charred and softened, about 12 minutes; transfer to a large plate and let stand until the vegetables are cool enough to handle.
Thinly slice the steak and vegetables separately and transfer the vegetables to a large bowl; season with salt and pepper. Divide the steak among the taco shells, top with the grilled vegetables and sprinkle with the cheese.

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