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.
Ingredients to make Philly cheesesteak taquitos
This is a recipe that has a lot of flavor with few ingredients. You’ll need:
Rib Eye Steak
This is one of the more flavorful cuts that has beautiful marbling making it juicy, tender and perfect for cheesesteak.
Pepper and onion slices
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.
Garlic and Worcestershire sauce
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.
What is the best beef to use for Philly cheesesteak taquitos
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.
How To make shaved beef 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…
Have your butcher prepare your beef
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.
Freeze your steak before shaving
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.
Didn’t freeze your steak overnight?
Not a problem.
Toss it in the freezer for about 30 minutes and you should have your steak firmed up enough to thinly slice!
How to Cook Philly cheesesteak taquitos on a flattop grill
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 .
What to serve with Philly cheesesteak taquitos
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.
Philly cheese steak taquitos on a flattop grill
- 1 rib eye steak frozen
- 2 cloves garlic
- 1 tsp Worcestershire sauce
- 1 bell pepper
- 1/2 onion
- 1 cup shredded cheese
- 8 corn tortillas
- 6 tbsp oil
- Thinly slice frozen ribeye steak into small strips. Finely dice onions and peppers
- Sear shaved steak over high heat on griddle with garlic, worcestershire sauce and salt and pepper. Cook until browned, then move to low heat zone.
- Cook onions and peppers with a little oil and salt and pepper over high heat zone. Cook for about 5 minutes.
- Bring steak back into high heat with onions and peppers, dice steak into smaller pieces and mix together.
- Bring cheesesteak mixture back to low heat zone and top with cheese. Warm tortillas over low heat and begin to assembe taquitos.
- add about 4 tbsp of oil to the front of the griddle over medium heat and let it start to pull down the griddle.
- Place taquitos one by one over oil and let them cook until golden and crisp and rotate until all sides are evenly cooked. Serve with queso dip and enjoy!