I don’t know about you, but Philly Cheesesteak Smash Burger Tacos have totally solved that “I want something decadent but easy” dilemma for me. You know, like when you’re craving those juicy cheesesteak vibes but can’t see yourself wrangling with a hoagie roll, so you go the taco route instead? It’s genius, if you ask me. It’s part burger, part taco, kinda tastes like you splurged at a five-star spot, but it’s just your kitchen with a griddle and a heavy spatula. I first came across this idea on a bored Saturday — shoutout to the folks sharing these creative recipes over at their food blogs. Check out these cheeseburger taco ideas for more tasty inspiration.
Why You’ll LOVE these Philly Cheesesteak Tacos
First off, they’re outrageously good. I mean, what’s not to like about tender beef, melty cheese, and soft tortillas coming together in one bite? My friends literally beg for these every time we do game night (not joking).
And the best part — they’re way simpler to make than actual cheesesteak sandwiches. You get those crispy, flavorful burger edges, with all the cheesy goodness and none of the dry buns. Heck, even picky eaters can’t resist. A neighbor once called these “the most fun thing you’ve brought to a potluck”…and I bring her cookies, so that’s saying something.
It’s hard not to love a dish that brings a Philly classic to your table but makes cleanup a breeze too. If you’ve got ten minutes, you’ve got dinner.
Ingredients for Cheesesteak Tacos
Sometimes recipes need ingredients that’ll have you running all over town. Not this one. All you need for these Philly Cheesesteak Smash Burger Tacos is a handful of basics. Gather up some thinly sliced beef (ribeye works wonders, but ground beef or shaved steak is fair game too), onion, good cheese (get Provolone if you can, but American cheese slices or Cheez Whiz are also epic here), and small flour tortillas.
I try to keep things extra simple by grabbing pre-sliced cheese and using “fajita style” tortillas. You can jazz it up with bell peppers or mushrooms if you like that sort of thing, but honestly, the real magic is in keeping it simple. Salt, pepper, maybe a touch of garlic powder, and you’re set. And don’t skip the butter — it’s like the secret handshake for extra flavor.
Oh, also: pickles might sound wild, but trust me, a little tang sneaks in and surprises you in the best way.
How to Make Smashed Cheesesteak Tacos on the Griddle
Alright, this isn’t rocket science — more like breakfast-for-dinner levels of easy, but with a twist. Grab your griddle or a big pan (I use my cast iron skillet when I’m not outside).
First, get that pan hot. Like, for real, let it heat up. Toss your onions on with a splash of butter, let ’em sizzle until they’re just getting some color. Push them to one side. Next, take small balls of beef, smash them onto the hot surface with a spatula (it should hiss), season with salt and pepper, and let the edges get nearly crispy.
Plop the cheese right over the top, let it get oozy, then land a tortilla directly onto each patty. Gently press, so the cheese bonds everything together. Let that cook for a moment, then use your spatula to flip, tortilla-side down. Give it another quick minute so the tortilla crisps up a tad. That’s it…you’re basically a cheesesteak taco wizard now.
“Tried these for the first time at our last family get-together — everyone raved. My kids asked when we’re having them again before we even finished eating!” — Taylor, happy taco convert
Recipe Tips!
Little things can make these even better, so let’s keep it real for a second:
- If you don’t have ribeye, regular ground beef still rocks — just try not to overwork it.
- Toss the tortillas in a clean towel on “keep warm” in your oven while you finish the batches. It makes everything taste fresh.
- A thin slice of Provolone right when the beef’s finished searing is the absolute dream.
- Don’t overload the tacos. They’re supposed to be street-style — more portable, less messy.
You might burn one side your first go. Shrug it off. Still tastes awesome.
Similar Posts
If you’re on a roll with these, you should definitely check out my other low-fuss, flavor-packed recipes for busy nights. Like, if you’re into this level of comfort food, try my quick weeknight nachos (adds riotous crunch, stays easy). Or, if you’re after a little more heat, there’s my spicy chicken quesadilla recipe that’s been getting lots of love lately.
Can I promise you’ll start strategizing taco night in advance now? I think so.
Common Questions
Can I use chicken instead of beef?
Absolutely, sliced chicken breast or thighs work great. Just season it well, so it’s not bland.
What if I don’t have a griddle?
Big skillet is fine. Just get it super hot before smashing the beef on.
Any tips for reheating leftovers?
Pop them on a skillet over medium heat for a minute or two. The tortilla crisps back up, and the cheese gets gooey again.
Are there good toppings to add?
I like diced pickles, a tiny dash of hot sauce, or just a squirt of ketchup. Kids put ranch on ’em and nobody complains.
Can I freeze these?
To be honest, they’re way better fresh. But if you must freeze them, wrap tight and reheat in a hot oven.
These Smash Tacos Deserve a Spot in Your Kitchen
Trust me, these Philly Cheesesteak Smash Burger Tacos aren’t just a trend — they’re one of those things you’ll want to make again and again. It’s that winning combo of beef, cheese, and tortilla, all in under thirty minutes. Game nights, hangouts, even picky eaters? Handled! For even more ideas on this tasty trend, pop over to this Philly Cheesesteak Smash Burger Tacos blog post or check out a full step-by-step with the Philly Cheesesteak Smash Burger Tacos Recipe for extra tweaks. Treat yourself — your taste buds will thank you, and honestly, so will whoever’s lucky enough to be hanging out at your dinner table.
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Philly Cheesesteak Smash Burger Tacos
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Beef
Description
Delicious tacos combining tender beef, melty cheese, and soft tortillas for a quick and easy meal.
Ingredients
- 1 pound thinly sliced ribeye or ground beef
- 1 onion, sliced
- 4 slices Provolone cheese (or American cheese/ Cheez Whiz)
- 8 small flour tortillas
- 2 tablespoons butter
- Salt, to taste
- Pepper, to taste
- Garlic powder, optional
- Pickles (optional)
Instructions
- Heat a griddle or large skillet over medium-high heat.
- Add butter and sliced onions and sauté until they begin to caramelize.
- Push onions to the side and place small balls of beef on the hot surface.
- Smash the beef down with a spatula and season with salt and pepper.
- Cook until the edges are crispy, then place cheese on top.
- Press a tortilla onto each cheese-covered patty, letting it bond.
- Flip the tacos to crisp the tortilla for an additional minute.
Notes
For a fun twist, add pickles or hot sauce as toppings. Keep the tortillas warm in the oven while cooking in batches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: cheesesteak, tacos, quick meal, easy recipe, comfort food