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.
Recipe type: Appetizer
Cuisine: Mexican
Serves: 8
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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2017/05/01/bulgogi-cheesesteak-tacos/