Bulgogi Cheesesteak Tacos

Bulgogi Cheesesteak Tacos


Prep time: 

Cook time: 

Total time: 

Serves: 8

Classic Philly flavor gets a twist in these cheesesteak tacos. Caramelized onions, thin beef, and slaw stuffed into a crunchy shell makes these perfect for any taco feast.
For the marinade:
  • 4 cloves garlic, roughly chopped
  • ½ onion, quartered
  • 1 inch piece of ginger, roughly chopped
  • 3 TBSP soy sauce
  • 1 TBSP sesame oil
  • 2 TBSP gochujang
  • ¼ cup pear juice
  • 1 pound thinly sliced ribeye steak
  • Salt and pepper to taste
  • ½ cup shredded cheddar
For the caramelized onions:
  • 1 onion, sliced
  • Salt
  • 2 TBSP butter
  • 1 TBSP olive oil
For the slaw:
  • ¼ of a purple cabbage, shredded
  • ¼ cup sliced scallions
  • ¼ cup rice vinegar
  • ½ mango, sliced
  • 3 TBSP honey
  • 1 lime juiced
  • 1 TBSP sesame oil
  • ¼ cup sour cream
  • 2 TBSP gochujang
  • 8 Old El Paso™ Stand 'N Stuff™ taco shells from 10 count box
  • Chopped cilantro, garnish
  1. Step 1 First combine all marinade ingredients in a food processor until blended and smooth. Place steak in a resealable bag and pour marinade over. Allow to marinate for 2+ hours.
  2. Step 2 Next make slaw, combine vinegar, honey, lime juice and sesame oil in a bowl. Add shredded cabbage, mango, and scallions. Refrigerate while steak marinates.
  3. Step 3 Heat a large skillet over medium low heat. Add oil and butter. Add onion and salt and cook low and slow until caramelized, about 20-25 minutes. Set aside.
  4. Step 4 Add meat to the skillet with the marinade, season with salt and cook over high heat until sauce reduces stir in cheese to melt.
  5. Step 5 Mix sour cream and gochujang.
  6. Step 6 To assemble tacos: Place some steak caramelized onion in a taco shell. Top with slaw and garnish with sour cream gochujang mixture and cilantro.


Here’s a video that shows you how to make it:

Bulgogi Cheesesteak Taco

Bulgogi Cheesesteak Tacos Get the recipe: http://bit.ly/2qfKlSt

Posted by Tastemade on Monday, May 1, 2017