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Grilled Philly Cheesesteak Tacos

August 2009
Grilled Philly Cheesesteak Tacos

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Serve with salsa, guacamole and sour cream.

Makes: 4 servings

Prep: 15 mins

Grill: 15 mins

  • 1 pound flank steak, trimmed
  • 3/4 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
  1. 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.
  2. 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.
  3. 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.
Tip Hot stuff
  • Reheat the tacos for 5 minutes on a baking sheet set on a closed grill.