Cheesesteak Tacos

Thinly sliced steak, soft peppers, onions, and chillies, all cooked together in a skillet topped with gooey melted provolone cheese.

Done in 30 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

1sirloin steak, frozen

1 tbsptaco seasoning blend

2peppers, sliced

1onion, sliced

3guindillas chillies, sliced

1lime

8provolone slices

Handfulfresh coriander

Corn tortillas

This style of taco is called tacos de alambre, and it’s basically meats, onion, and peppers cooked in a skillet, topped with cheese, then everyone gets stuck in with tortillas.

Method

Freeze the steak for 30 minutes or until you're able to slice super thinly.

Sauté the peppers and onions until soft, along with the pickled chillies and taco seasoning.

Remove from the pan and set aside. Add the steak along with a splash of oil in a skillet over high heat.

Sear the sliced steak, then add in some more taco seasoning and the peppers back in. Finish with a squeeze of lime

Top with slices of provolone, then pop under the grill or into the oven to melt.

Finish with lime wedges and fresh coriander, and get stuck in!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.