Bulgogi Cheesesteak Tacos
Rating
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.
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5 Mix sour cream and gochujang.
- 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 Tacos Get the recipe: http://bit.ly/2qfKlSt
Posted by Tastemade on Monday, May 1, 2017
