Philly Taco Recipe

Prep roll

Lightly toast the hoagie roll on both cut sides in a toaster oven or under a broiler for 1–2 minutes until just crisp and warm. Keep open-faced.

Assemble steak and cheese

After the cooked steak is returned to the skillet (see below), arrange the thinly sliced steak in the warm hoagie roll, top with provolone and white American (or spoon warm nacho cheese) and briefly cover or place under broiler for 30–60 seconds until cheeses melt.

Add chips

Immediately after melting cheese, press about 1 cup of sturdy taco chips into the melted cheese layer inside the roll so the chips stick and form the ‘taco’ crunch.

Finish

Drizzle or spread the cheesy sauce inside or on top as desired, close sandwich slightly (don’t crush chips) and serve hot.

Cook onions

Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add the thinly sliced onion and saute, stirring occasionally, 3–4 minutes until softened and just beginning to brown. Remove onions to a small bowl and set aside.

Cook steak

Increase heat to high and add the thinly sliced steak in an even layer. Sprinkle garlic powder, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper over the meat. Let meat sear undisturbed 1 minute, then stir and cook another 1–2 minutes until just cooked through but still juicy (thin slices cook quickly). Return the cooked onions to the skillet, toss briefly to combine and remove skillet from heat. Taste and adjust remaining salt/pepper as needed.

Make sauce by whisking together 2 tablespoons mayonnaise, 3 tablespoons warm nacho cheese or processed cheese, 1/2 teaspoon hot sauce (optional) and 1/2 teaspoon lemon juice or vinegar. If using a jarred nacho cheese that’s thick, warm it in the microwave for 10–15 seconds so it mixes smoothly. Taste and adjust seasoning.