All the flavors of a philly steak and cheese kicked up a notch with green chiles and an enchilada cream sauce. Wrap it up in a tortilla and you have an awesome dinner ready to go on the table in under 30 minutes!
**This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine!**
The big game day is right around the corner and today I’ve got a taco recipe that not only will blow your little socks off, it will make them completely dissolve into thin air. IT’S. THAT. GOOD. And it’s totally perfect for whipping up while the game is roaring in the other room because it barely takes any time at all to make.
I teamed up with Albertsons to make these Zesty Philly Steak and Cheese Tacos so I headed over there to check out their selection of Old El Paso™ items. The taco boats caught my eye right away and I decided to take those home with me.
Enchilada sauce and a can of diced green chiles also got to tag along for the ride. They are what bring this taco recipe to life!
First up, you’ll need some sliced green peppers and onions to make these tacos totally cheese steak-y.
Feel free to use whatever beef you’d like, but when I’m in a time crunch and even when I’m not, I like to use good ol’ deli roast beef for my cheese steaks. The perk here is that there is virtually no prep work and it only needs to be heated up. The quality of the beef really makes a difference here so I wouldn’t skimp when buying. You can ask the deli counter to slice the meat a little thicker than you might like for sandwiches and try to find one that isn’t full of salt and preservatives– it will taste better!
Once you have everything prepped all that’s needed is a quick go in the skillet for the veggies and then again for the meat and chiles.
Aren’t the taco boats so cute? They made eating these tacos a snap for my kiddos because they hold everything in!
The real star of these tacos is the enchilada cream sauce. It’s just a quick combo of sour cream, Old El Paso Red Enchilada Sauce and a squeeeeeeze of fresh lime juice.
Put the tacos together with a little bit of sauce and top with some grated Monterrey jack cheese. They are so creamy and full of flavor! My oldest daughter that’s nine would take a bite and say something like, “how can these be so good?” and then take another bite and mumble, “yeah, I like these” as she went in for another bite. It went on for most of dinner. 🙂 Hope you enjoy them as much as we did!
- Heat vegetable oil over medium-high heat in a large skillet. Add peppers, onions and salt to the pan and cook, stirring frequently, until tender and starting to brown. Remove veggies from the pan, place in a bowl and set aside.
- Combine sour cream and enchilada sauce with lime juice in a small bowl and set aside.
- Heat pan once again over medium heat and pour chiles into the pan. Cook for one minute, stirring, and add roast beef. Continue to stir and cook for an additional 2-3 minutes or until beef is heated through. Stir veggies into the meat and remove from heat.
- Spoon meat mixture into taco boats, top with shredded Monterrey jack cheese and drizzle with the enchilada cream sauce.
by Heather Cheney
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This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.