Philly Cheesesteak Tacos
Prep time
Cook time
Total time
Recipe type: Tacos
Cuisine: American
Serves: 4-6 servings
  • 3 lb chuck roast
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 3 white onions, sliced
  • 3 green bell peppers, sliced
  • 8 oz container of white mushrooms, chopped
  • 1 tablespoon Worcestershire
  • ¼ cup dry red or white wine (optional)
  • 1 quart low sodium beef stock
  • Thyme and Rosemary sprigs
  • 4 cloves garlic, peeled
  • Optional jalapeno or habanero pepper, pierced with a fork, for additional spiciness
  • 12+ hard or soft taco shells
  • Shredded cheese; provolone is classic, or you can increase the flavor with white cheddar or pepper jack
  1. Heat a large pot or dutch oven over medium-high heat and add 2 tablespoons olive oil.
  2. Generously season the chuck roast all over with salt and pepper. When the pot is hot, sear the meat 2-3 minutes per side. Transfer the roast to a slow cooker.
  3. Add the slices from 2 of the onions and 2 of the peppers to the pot, season with salt and pepper, and brown them for about 5 minutes before transferring to the slow cooker.
  4. Next, add the chopped mushrooms to the pot, season with salt and pepper, and add the worcestershire. Stir, cooking, for 2-3 minutes.
  5. Add ¼ cup of wine if you are using it, and the quart of beef broth to the pot. This deglazes the pan so make sure to scrape up all the brown bits with a wooden spoon for extra flavor!
  6. Pour the contents of the pot into the slow cooker. Add a couple sprigs of thyme and rosemary to the slow cooker, as well as a couple cloves of peeled and smashed garlic.
  7. If you want some spice and additional flavor, poke a couple holes in a whole jalapeƱo or habanero pepper with a fork, and put it in the slow cooker. Make sure to remove this after you're done cooking!
  8. Place the lid on the slow cooker, and cook on high for 4 hours or low for 8 hours.
  9. Shred the meat, add the rest of the peppers and onions, and continue to cook 30 more minutes.
  10. Heat your tortillas, and fill the taco shells with a generous helping of beef, peppers, and onions. Top with lots of shredded cheese. Dig in!
Recipe by Ally's Cooking at