Philly Cheesesteak Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender sliced steak sautéed with onions, peppers, mushrooms, and garlic, seasoned with coconut aminos and fish sauce, then served in tortillas with melted cheese. A Philly cheesesteak reimagined as a taco.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp extra virgin olive oil
- 2 [8-oz] grass-fed boneless ribeye steaks, very thinly sliced against the grain
- 1/2 tsp black pepper, or more to taste
- 1/2 tsp kosher salt, or more to taste
- 1/2 small sweet onion or yellow onion, very thinly sliced
- 1 small green bell pepper, very thinly sliced
- 3 cloves garlic, thinly sliced
- 2 tbsp coconut aminos
- 1 tsp red boat fish sauce
- 6 baby bella mushrooms, thinly sliced
- 6 slices provolone cheese
- 8 tortillas (I use Siete Foods Grain-Free)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 775mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 307mg
- Calcium
- 264mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 775MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.