Fusion

Philly Cheesesteak Taco

Name: Philly Cheesesteak Taco
Total time: 35 min
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 1 1/2 lb Ribeye steak; 1 White onion, thinly sliced; 1 Poblano chile, thinly sliced; 2 tbsp Neutral oil; 1 tsp Worcestershire sauce; to taste Salt and black pepper; 6 oz Oaxaca cheese, shredded; 1/3 cup Pickled jalapeños; 1/4 cup Crema; 10 Corn tortillas

Shaved ribeye griddled with caramelized onions and poblano, blanketed in melted Oaxaca cheese, and folded into corn tortillas — Philadelphia by way of a chilango plancha. The whiz becomes queso fundido and nobody complains.

Time: 35 min
Heat
Yield: 10 tacos
Region: CDMX

Ingredients

Cheesesteak filling

To build

Method

Freeze the ribeye until firm at the edges, then shave it against the grain into paper-thin ribbons.
Cook the onion and poblano in oil over medium heat, stirring occasionally, until soft, sweet, and browned at the edges.
Push the vegetables aside, crank the heat, and sear the shaved beef in a thin layer, chopping it into the onions with a spatula as it browns.
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Season with Worcestershire, salt, and pepper, then blanket the pile with Oaxaca cheese and cover the pan until it melts into strings.
Warm the tortillas on a comal and double them up — this filling is heavy.
Scoop the cheesy beef into the tortillas and top with pickled jalapeños and a drizzle of crema.