The Super Bowl is this Sunday and if you haven’t started thinking about your menu, you probably should. The big game is New England Patriots vs. Philadelphia Eagles and I think we are all looking for a great match up, not to mention Justin Timberlake in doing the halftime show – Yes!
Okay, back to food – It’s a nice idea to make dishes that are representative of each of the areas and when you think of Philadelphia, doesn’t cheese steak immediately pop into your mind? So, I thought it would be fun to put a little twist on this favorite sandwich and make Philly Cheese Steak Tacos.
For starters, I love a good taco with practically anything piled up inside and coming from Southern California, most would prefer a taco over a loaded bun. These beefy, cheesy tortillas are so simple to make and have all the ingredients of an original Philly cheese steak.
For the game, make a big batch and let everyone load their tacos and slip them under the broiler to melt the cheese – it’s even easier that way. Nothing like a cold Mexican beer to wash them down.
1 pound beef sirloin, shaved (found it already shaved at Trader Joe’s)
1 white onion
1 red bell pepper
1 teaspoon onion powder
8 corn tortillas
4 slices provolone or havarti cheese, torn in half
salt & pepper
pickled jalapenos, optional
(Makes 8 Tacos)
1. Slice onion and bell pepper very thin, set aside. Set oven to broil. Heat a grill pan or large skillet to medium-high, and drizzle with 1 tablespoon oil. After 2 minutes, add the onions and peppers and cook for 4 minutes, tossing as they cook. Sprinkle the mixture with 1/2 teaspoon salt, pepper and onion powder. Remove from grill and keep warm.
2. Drizzle grill pan with 1 tablespoon of oil and add beef. Sprinkle with 1/2 teaspoon salt, pepper and onion powder. Cook for 1 minute each side, remove and keep warm.
3. Toast tortillas over burner for 30 seconds or under broiler. On a sheet pan, place tortillas with a dollop of meat, onions and peppers. Top each taco with 1/2 slice cheese and place under broiler for 30 seconds, remove and repeat. Top with a slice of pickled jalapeno and serve with a cold beer, Enjoy!