Fireball Philly Cheesesteak Street Tacos

Allergens

Gluten, Dairy

Ingredients

• 8 small flour tortillas
• 1 lb thinly sliced steak
• 2 cups shredded provolone cheese
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp Fireball Whiskey (optional)
• 3 tbsp taco seasoning
• 1 cup beef broth
• 2 tbsp oil
• Toppings: chopped cilantro, sliced jalapeños, lime wedges

Instructions

1. In a large skillet, heat 1 tablespoon of oil over medium high heat. Add the onion and peppers, cook until softened, about 5 minutes.
2. Add the steak to the skillet, breaking up any clumps, and cook for 3 4 minutes or until browned.
3. Stir in the garlic, taco seasoning, Fireball Whiskey (if using), and beef broth. Bring to a boil, then reduce heat and simmer for 5 minutes or until steak is tender and sauce has thickened.
4. In a separate skillet, warm the tortillas on low heat for 30 seconds per side. Assemble tacos with steak mixture, cheese, and your favorite toppings.

Chef’s Insight

Add a pinch of sugar to balance out the spiciness of the Fireball Whiskey.

Notes

Adjust the amount of Fireball Whiskey to taste, or omit for a kid-friendly version.