Grilled Philly Cheesesteak Tacos

Grilled Philly Cheesesteak Tacos
  • Prep Time
  • 4Servings


  • 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


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.