Fireball Philly Cheesesteak Tacos

Allergens

Dairy (cream cheese, shredded cheese blend), Gluten (flour tortillas)

Ingredients

• 1. 8 oz beef sirloin, thinly sliced 2. 1 onion, thinly sliced 3. 1 bell pepper, thinly sliced 4. 4 oz cream cheese 5. 4 large flour tortillas 6. 1 cup shredded cheese blend 7. 2 tbsp unsalted butter 8. 1 tsp Worcestershire sauce 9. 1 tsp garlic powder 10. 1 tsp onion powder 11. Salt and pepper, to taste 12. Fresh cilantro leaves for garnish 13. Hot sauce, to taste

Instructions

1. In a large skillet over medium high heat, melt the butter. Add the beef sirloin, onion, and bell pepper. Season with garlic powder, onion powder, salt, and pepper. Cook until the vegetables are tender and the beef is browned.
2. Stir in the Worcestershire sauce, cream cheese, and half of the shredded cheese blend. Continue cooking until the cheese has melted.
3. Warm the tortillas on a griddle or directly over an open flame for a few seconds per side to create a slight char.
4. Assemble the tacos by placing a generous scoop of the beef mixture onto each tortilla, followed by a sprinkle of remaining shredded cheese blend and garnish with cilantro leaves. Drizzle hot sauce on top for an extra kick if desired.
5. Fold the tacos in half and serve immediately.

Chef’s Insight

To intensify the flavors, marinate the beef for an hour before cooking.

Notes

Adjust the heat level to your preference by increasing or decreasing the amount of hot sauce used.