Philly Cheesesteak Taco
Shaved ribeye griddled with caramelized onions and poblano, blanketed in melted Oaxaca cheese, and folded into corn tortillas — Philadelphia by way of a chilango plancha. The whiz becomes queso fundido and nobody complains.
- Time
- 35 min
- Heat
- Yield
- 10 tacos
- Region
- CDMX
Ingredients
Cheesesteak filling
To build
Per-100g nutrition (7 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Ribeye steak | 168 | 19.5 g | 10.6 g | 0 g |
| Neutral oil | 867 | 0 g | 93.3 g | 0 g |
| Worcestershire sauce | 77 | 0 g | 0 g | 19.2 g |
| Salt and black pepper | 0 | 0 g | 0 g | 0 g |
| Oaxaca cheese, shredded | 321 | 21.4 g | 25 g | 3.6 g |
| Crema | 212 | 1.8 g | 15 g | 15.9 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Freeze the ribeye until firm at the edges, then shave it against the grain into paper-thin ribbons.
Cook the onion and poblano in oil over medium heat, stirring occasionally, until soft, sweet, and browned at the edges.
Push the vegetables aside, crank the heat, and sear the shaved beef in a thin layer, chopping it into the onions with a spatula as it browns.
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Season with Worcestershire, salt, and pepper, then blanket the pile with Oaxaca cheese and cover the pan until it melts into strings.
Warm the tortillas on a comal and double them up — this filling is heavy.
Scoop the cheesy beef into the tortillas and top with pickled jalapeños and a drizzle of crema.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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