I’ve been making this recipe for a few years now and I’m always encouraging friends to try it. But I’ve never posted the recipe because the photo of the steak… eh not so pretty. I finally decided to suck it up and just post it because I make this meal on the regular. It’s one of our favorite go-to weeknight meals that’s fairly healthy, inexpensive and easy to throw together. And in the end it really doesn’t matter the photos are ugly because the tacos are deeeelicious. (By the way I challenge anyone who makes this recipe to send me a not ugly photo 😊)
These tacos are really a lighter alternative to a Philly cheese steak grinder but they don’t lack in flavor. If you can eat just two it’s a great meal. The key is Trader Joe’s thinly shaved beef steak.
- 1 lb Shaved beef steak
- Red or white onion, sliced
- Sliced portobello mushrooms (optional
- Sliced peppers (bell and jalapeños)
- Corn tortillas
- Shredded mozzarella cheese
- Seasonings: salt, pepper, garlic powder, cayenne pepper, chili powder, cumin and coriander
- Optional toppings: sour cream, avocado, fresh cilantro, hot sauce, salsa verde, cilantro (I can keep going…)
When I have the time, I like to caremalize onions on their own and then add the mushrooms to them at the end.
While your veggies are cooking, prep your steak by placing on paper towels to absorb some of the moisture- this will help your beef sear a nice brown instead of steam the meat.
Season with salt, pepper, garlic powder and cayenne pepper for heat. You can use chili powder instead for more flavor without the spice. Whatever floats your boat!
The trick to the steak is getting your pan very hot. A cast iron skillet is a great option for this meal but any pan will work. Spray with some oil and sear the steak on both sides. Sometimes I use my tongs or a fork to tenderize the meat while it’s cooking by gently tapping it. I cook it in small batches because if you crowd the pan the steak will steam.
When all is ready to go, I like to melt the cheese on a small portion of the steak by adding it right into the pan and then assemble the taco with veggies because when is melty gooey cheese not better?
I heat my taco shells right on the flame of my stove for a little char.
Plate your ugly but delicious food. Top with hot sauce, fresh cilantro, avocado and/or sour cream. I’ve tried it every which way and it all works.
This night I had peppers and onions and topped it with some homemade spicy enchilada sauce I had on hand.
Another great topping: throw avocado, cilantro, jalapeño and lime juice in a blender. Purée and use in lieu of sour cream. It never disappoints.
And my funny meme for the day because I can’t get enough tacos.