Philly cheesesteak taquitos recipe with shaved beef, onions and bell pepper grilled on the Blackstone griddle. Rolled in corn tortillas cheese and fried on the griddle and served with queso. This is a perfect game day food!
If you’re into Philly cheesesteak, you’re going to love this recipe! Especially if you’re a flattop grill fan like I am!
It’s everything you want in a delicious cheesesteak recipe, rolled into a tortilla and fried until beautifully crisp on all sides.
This is a recipe that has a lot of flavor with few ingredients. You’ll need:
This is one of the more flavorful cuts that has beautiful marbling making it juicy, tender and perfect for cheesesteak.
Optional for the die-hard Philly cheesesteak fans, but this will add some texture and flavor to your taquitos. I’ll use a yellow onion, green bell pepper, and if you want to add some heat add in a chili pepper of your choice.
Traditional Philly cheesesteak uses provolone, but feel free to use any type of cheese you like since these are going into taquitos. Pepper Jack cheese would be a nice option. I went with a shredded Mexican cheese blend just to give it a taquitos vibe.
When searing the shaved beef steak strips, I went with a few splashes of Worcestershire sauce, then added minced garlic for some flavor.
I would choose yellow corn tortillas for tacos. Not the small street taco size, but the standard soft taco size. It will give you plenty of real estate to roll up some taquitos on the Blackstone.
For a Philly cheesesteak taquitos recipe, I would suggest a cut of meat that will stand up to being cooked well done while not getting tough or dried out.
How is that possible?
As the fat begins to melt while cooking, it will lubricate the muscle fibers keeping it juicy, tender and flavorful.
Nobody is going to want to gnaw on a mouthful of dried out tough meat.
This is probably why rib eye is most commonly used in cheesesteak recipe. If ribeye is not on hand I would suggest maybe a New York strip, maybe a skirt steak too.
If you want to boujie it up a bit you could go with some filet mignon, and cook it in some butter.
Even though we’re going to cook this fairly well done, you don’t want to risk overcooking.
Because even a fatty steak can dry out if overcooked. So once it’s JUST about done, move it off to low hit and let the radiant heat continue to cook your steak.
When you think Philly cheesesteak, nice thinly shaved beef steak comes to mind. In order to there’s two ways to go about this…
Any butcher shop worth its weight will either have shaved beef steak ready prepared, or can be prepared per request.
If you don’t see any, don’t be afraid to go up to the butcher counter and ask your butcher to thinly slice rib eye for cheese steak.
Always get to know your local butcher and make buddies with them. They may have some specialty cuts in the back for you was well.
A sure-shot way to get thinly sliced beef steak for Philly cheesesteak taquitos, is freeze your rib eye steak before slicing.
Freezing your steak helps hold it together, because of its fat content. Cold fat – stiff. Warm fat – wiggly. Nobody wants wiggly meat when slicing it.
Awkward sentence aside. A firmed up frozen steak will not only make it much easer to thinly slice, but will prevent any knife accidents in the kitchen. So, double bonus!
Pull your steak from the freezer about 10 minutes before slicing.
With a sharp knife, thinly slice your steak as thin as possible. You’ll notice its much easier to slice your steak this way.
Not a problem.
Toss it in the freezer for about 30 minutes and you should have your steak firmed up enough to thinly slice!
Finely chop your onions and peppers. Freeze your steak for at least 10 minutes, Trim off any excess fat from your rib eye steak and then slice thinly.
Add a little avocado or olive oil to your griddle on high heat and begin cooking your peppers and onions seasoning with salt and pepper.
Once the onions are translucent move to low heat and begin cook your sliced steak seasoning with garlic and add Worcestershire sauce.
Chop into smaller pieces once they’re cooked and move to low heat
Don’t have a griddle? Check out what I use – or use a skillet!
Warm tortillas over the low heat.
Mix in the the diced beef and vegetable mix together and season with salt and pepper to taste.
Mix in a little cheese on top of the cooked cheesesteak and let it melt. Add your meat filling to the center of one warmed tortilla and carefully roll into a taquito.
Over the medium-high heat zone, add oil to the top of the griddle and let it slowly flow down. Add each taquito over the oil as you roll them.
Turn the taquitos ever 2 minutes so that all sides are golden brown and crispy. You can add more oil as needed .
I served this up to my family with a simple jar of queso from the store for dipping and it was a hit.
But here some other ideas if you want to up your game:
This Philly cheesesteak taquitos recipe is perfect for a tailgating party or just serving up at home for the family and serve up on the game day spread.