Philly Cheese-steak Street Tacos

Heat a 12-inch cast iron skillet over medium-high heat.

Add 1 tablespoon of oil to the skillet and let it heat up.

Test the oil temperature with a piece of onion.

Once ready, add the frozen ribeye steak to the skillet.

Cook the steak for about 2 minutes before flipping it.

Sprinkle a little all-purpose seasoning on top of the steak, then flip it over.

Add a little more all-purpose seasoning on the other side of the steak.

Cook for another 2 minutes, then flip the steak again after 1 minute.

Move the sliced vegetables (onion, green pepper, red pepper) to the side of the skillet.

Continue to cook the steak, breaking it up with a spatula as it cooks.

In a separate skillet, toast the corn tortillas until warm.

Shred the Kobe Jack and white cheddar cheese from blocks.

Once the steak is cooked, sprinkle some cheese on top to melt while preparing the tortillas.

Plate the tacos with the cooked steak and melted cheese, adding more cheese on top if desired.

Equipment Needed

Spice Level:

Dietary

Allergens