Philly Cheesesteak Tacos Recipe

mix and form patties

In a bowl combine 1 lb brisket/chuck blend, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder. Mix gently until just combined. Divide into 2 equal portions and form two flattened patties about 4–5 inches wide and slightly thinner in the center (they will cook quickly).

cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tbs vegetable oil, swirling to coat. When the pan is hot and shimmering, add the two patties. Cook without moving 3–4 minutes until a brown crust forms. Flip and cook another 2–3 minutes until internal temperature reaches 160°F (or desired doneness). If adding cheese, place 1 slice of provolone or American on each patty during the last minute, cover the pan briefly to melt.

rest and slice

Transfer patties to a cutting board and let rest 2 minutes. Slice each patty into 3–4 strips or chop coarsely so they fit easily into tacos.

Warm the tortillas on a dry skillet or griddle 20–30 seconds per side over medium heat, or wrap in a damp paper towel and microwave 20–30 seconds until pliable. Keep warm covered until assembly.

If you elected to add cheese to the taco directly (instead of melting on the patty), place a slice on a warm tortilla before adding meat so it softens.

Prepare toppings while patties rest: shred 2 cups lettuce, dice 1 tomato, and slice 1/2 cup pickles. If using bacon, cook 3 slices until crisp, drain and chop.

Combine 1/4 cup mayonnaise and 1/4 cup ketchup in a small bowl and stir to make a simple sauce. Adjust to taste (add a dash of hot sauce or a squeeze of lemon if desired).

Assemble tacos: place a warm tortilla on a plate, add a portion of sliced brisket patty (about 1/3 of a patty per taco if making 6 tacos; or distribute evenly for 2 large tacos), top with shredded lettuce, diced tomato, pickles, a drizzle or dollop of mayo-ketchup sauce, and chopped bacon if used. Serve immediately.