If you love Philly cheesesteaks and tacos, get ready for the ultimate mash-up! These Trader Joe’s 5-ingredient Philly Cheesesteak Tacos are a quick, flavorful weeknight dinner. Tender shaved beef is sautéed with peppers and onions, then tucked into warm tortillas and finished with melty white queso—ready in under 20 minutes.
What happens when Philly cheesesteak meets taco night
Some purists from Philadelphia may argue this isn’t a traditional cheesesteak—and they’re right. This is a playful, delicious fusion: a cheesesteak taco. It blends the savory, tender beef and sautéed vegetables of a cheesesteak with the handheld convenience of a taco. The result is an easy, crave-worthy meal you can make any weeknight.
In 2024 I started a series of Trader Joe’s 5-ingredient recipes on social media and continued sharing simple, fast recipes because readers loved them. These tacos are part of that idea: few ingredients, big flavor, and quick to prepare. If you don’t have a Trader Joe’s nearby, the ingredient suggestions below include easy alternatives available at most grocery stores.
This particular mash-up comes together in roughly 20 minutes: thinly shaved steak cooks in minutes, peppers and onions sauté quickly, and a jar of white queso ties everything together for an indulgent finish. It’s perfect for busy evenings when you want something satisfying without fuss.
Ingredients
Below are the primary ingredients and suggested substitutions. For exact measurements, see the recipe card at the bottom of this post.
- Bell pepper – use any color you prefer. A tri-color pack (red, yellow, green) offers more visual appeal and variety in flavor.
- Onion – yellow or white onion works well; thinly slicing helps it cook quickly and mix with the peppers.
- Shaved beef steak – shaved or thinly sliced steak cooks rapidly and is ideal for tacos. If you can’t find shaved beef, look for thinly sliced ribeye or sirloin at the butcher counter and slice thinly across the grain.
- White queso dip – a jarred queso blanco keeps this recipe quick. If you prefer, use any melty white cheese sauce or a homemade queso blanco prepared ahead of time.
- Small tortillas – small flour tortillas (about 6 inches) are the size used here. For a gluten-free option, swap in corn tortillas.
This recipe works with these five items, plus a couple of kitchen staples: salt, pepper, and a little cooking oil for sautéing.
Instructions
These tacos are straightforward to make. Here are the steps to follow; detailed quantities are listed in the recipe card below.
- Cook the onions and peppers. Thinly slice one bell pepper and one onion. Heat 1 tablespoon oil in a large skillet over medium-high heat. When hot, add the peppers and onions; sauté for 5–6 minutes until softened and slightly caramelized. Remove from the pan and set aside.
- Cook the steak. In the same skillet, add 1 pound of shaved beef and cook 1–2 minutes per side, until no longer pink. Drain any excess grease, then season lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper if desired. Return the peppers and onions to the skillet, toss to combine, and reduce heat to low to keep warm.
- Assemble the tacos. Warm 1 cup white queso dip in the microwave for about 60 seconds, stirring once. Wrap 12 small tortillas in damp paper towels and microwave for 60 seconds to soften. Divide the beef and vegetable mixture among the warm tortillas and spoon queso on top. Serve immediately.
Optional additions and sides
The five-ingredient format keeps things simple, but here are a few optional ideas to round out the meal:
- Use leftover white queso as a dip with tortilla chips for an easy starter.
- Serve fries or potato chips on the side for a more traditional cheesesteak vibe—frozen fries or potato tots make this effortless.
- Add fresh cilantro, pickled jalapeños, or a squeeze of lime to brighten the tacos.
- Substitute corn tortillas to make the tacos gluten free.
More 5-ingredient recipe ideas
If you enjoy simple, fast dinners, try other easy 5-ingredient meals like chicken Caesar smash tacos, crispy garlic chicken with bruschetta, crispy chorizo tacos with queso, or a chimichurri steak sandwich. These simple builds are great for weekly meal planning.
Philly Cheesesteak Tacos
Make these Philly Cheesesteak Tacos for a fast, satisfying weeknight mash-up. Ready in under 20 minutes with five core ingredients and minimal prep.
Servings: 12 tacos
Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes
Author: Whitney Bond
Ingredients
- 1 bell pepper
- 1 yellow onion
- 1 pound shaved beef steak
- 1 cup white queso dip
- 12 small tortillas
Instructions
- Thinly slice the pepper and onion. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the peppers and onions and cook 5–6 minutes until softened. Remove and set aside.
- Add the shaved beef to the skillet and cook 1–2 minutes per side until no longer pink. Drain any excess grease. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper if desired. Return the peppers and onions to the skillet and toss to combine. Reduce heat to low.
- Heat the queso dip in the microwave for 60 seconds. Wrap the tortillas in a damp paper towel and microwave 60 seconds to warm. Fill each tortilla with the beef and vegetable mixture, then spoon queso on top. Serve immediately.
Notes
- To make these tacos gluten free, use corn tortillas instead of flour tortillas.
- Leftover steak and peppers reheat well for quick lunches.
Nutrition Facts (per taco)
Calories: 225 kcal | Carbohydrates: 17 g | Protein: 13 g | Fat: 12 g | Sodium: 450 mg