Cheesy Philly Taquitos
Crispy baked taquitos stuffed with cheesesteak-style beef, peppers, and melty provolone. Weeknight-friendly and perfect for dipping.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp vegetable oil
- 1 lb thinly sliced sirloin steak
- 1 cup chopped yellow onion
- 1 cup thinly sliced green bell pepper
- 1 cup sliced cremini mushrooms optional
- 2 tsp minced garlic
- 1 tbsp Worcestershire sauce
- 4 oz cream cheese, softened
- 1.5 cup shredded provolone cheese
- 0.75 tsp fine sea salt
- 0.5 tsp black pepper
- 12 count 6-inch flour tortillas warm to soften
- 1 tbsp oil for brushing
Instructions
Preparation Steps
- Heat oven to 425°F. Line a sheet pan with parchment and set aside.
- Warm 1 tbsp oil in a large skillet over medium-high heat.
- Sauté onion, bell pepper, and mushrooms with a pinch of salt until tender, 5–6 minutes. Stir in garlic for 30 seconds.
- Push veggies to the sides. Add steak to the center; season with remaining salt, pepper, and Worcestershire. Cook, chopping into small bits, until just browned, 3–4 minutes.
- Reduce heat to low. Stir in cream cheese until melted, then remove from heat and fold in provolone. Let the mixture cool 5 minutes.
- Warm tortillas in the microwave wrapped in a damp towel until pliable, 30–45 seconds.
- Spoon about 3 tbsp filling along the lower third of each tortilla. Roll tightly, placing seam-side down on the pan.
- Brush taquitos lightly with the remaining oil. Bake 12–15 minutes, turning once, until crisp and golden.
Notes
Serve with warm queso, chipotle mayo, or a drizzle of hot sauce. For a spicy twist, add minced jalapeño to the filling. To reheat, bake at 375°F for 6–8 minutes to restore crispness.
This recipe is an original creation inspired by classic Cheesy Philly Taquitos flavors. All ingredient ratios and instructions are independently developed.