Crispy Cheesesteak Tacos with Dipping Gravy
These are crispy, shallow-fried tacos stuffed with shaved ribeye, onions, and a melt-perfect American–provolone blend, served with a rich, dippable beef gravy that turns this into something Philly and Mexico will both have opinions about.
This is not an authentic taco.
This is not a traditional cheesesteak.
This is extremely good.
INGREDIENTS
For the Cheesesteak Filling
1 lb shaved ribeye
1 small yellow onion, thinly sliced
Kosher salt, to taste
Fresh black pepper, to taste
¼ tsp garlic powder
Neutral oil (canola or peanut), for cooking
Cheese
American cheese slices
Provolone cheese slices
(Equal parts — enough to cover each tortilla)
For the Beef Gravy
2 cups low-sodium beef stock
1 tbsp butter
1 tbsp flour
½ - 1 tsp Worcestershire sauce
Small pinch beef bouillon or Better Than Bouillon
¼ tsp smoked paprika
Fresh black pepper, to taste
Optional Bayleaf
½ tsp apple cider vinegar (added at the end)
For Assembly
Flour tortillas (street-size or small burrito-size)
Neutral oil, for shallow frying
Optional garnish: chopped parsley or chives
WHY AMERICAN + PROVOLONE?
American cheese gives you structure and melt — it stays creamy and helps seal the taco.
Provolone brings real cheesesteak flavor and stretch.
Together, they melt clean, stay gooey, and don’t break during frying.
INSTRUCTIONS
1. Cook the Beef and Onions (One Pan)
Heat a large skillet over medium-high heat with a thin layer of neutral oil.
Add the onions first with a pinch of salt and cook until softened and lightly golden.
Add the shaved ribeye, season with salt, black pepper, and garlic powder. Cook quickly, stirring and chopping as needed, until just cooked through.
Remove from heat and set aside.
2. Make the Gravy
In a small saucepan, melt butter over medium heat. Whisk in the flour and cook 1–2 minutes until lightly golden.
Slowly whisk in the beef stock until smooth.
Add Worcestershire, beef bouillon, smoked paprika, black pepper and optional bayleaf. Simmer 5–10 minutes until thick enough to coat a spoon but still dippable.
Remove from heat and stir in apple cider vinegar. Taste and adjust seasoning.
Set aside, keeping warm.
3. Assemble the Tacos
Wipe out the beef skillet and return it to medium heat with a thin layer of neutral oil.
Lay a tortilla flat in the pan.
Immediately layer:
American + provolone cheese
Warm beef and onion mixture
A little more cheese on top
Fold the tortilla over and gently press to seal.
4. Shallow Fry Until Crispy
Cook until golden and sealed, about 2–3 minutes.
Flip and cook the second side until deeply golden and crisp.
Repeat with remaining tacos, adding oil as needed.
Transfer to a rack or paper towel briefly.
SERVE
Serve hot with the beef gravy on the side for dipping. Garnish lightly if desired.
Take a bite.
Listen to the crunch.
Accept the chaos.
NOTES & SWAPS
No deep fryer needed. Shallow frying gives you crunch without commitment.
Oil choice matters. Neutral oil only — olive oil can turn bitter at this heat.
If the gravy tastes heavy: a tiny splash more vinegar fixes it.
POUR CHOICES FINAL THOUGHT
If you’re not dipping your tacos in gravy…
you might be living a perfectly fine life — just not this one.