It’s a smash-burger mash-up with this twist on the classic Philly cheesesteak sandwich that will have you wondering what we can smash next.
Is it a sandwich, a taco or a burger? It may be a little of each but you can be the judge of my Philly Cheesesteak Smash Burger Tacos. Sometimes I wonder, are there any truly original ideas left in the world? Whether in art, food, fashion, etc… the pursuit of an authentic, uncharted idea is what keeps us interested, invested, and inspired. So, you can imagine my excitement when I began brainstorming smash-able fare. Now, I am not saying I am the first to do this variation, but I do feel a bit like a pioneer on the forefront of mashup recipes and indeed, the smash burger taco.
Come on a journey with me as I explore this uncharted (at least to me) territory in search of something truly distinctive. If you are a purist and I am taking your beloved Philly cheesesteak off course, I ask for your concession during this time of research and discovery. We just may find a delectable common ground.
Philly Cheesesteak Smash Burger Tacos
Ingredients
Quick Garlic Aioli
- 1 clove of garlic, grated
- 1/2 cup mayonaise
- salt & pepper
- 1 tbsp olive oil
Philly Cheesesteak Smashes
- 1 white onion
- 1 red bell pepper
- 1/2 lb ground sirloin
- 1 tsp garlic powder
- 8 slices provolone cheese
- 2 large flour tortillas
- salt & pepper
Instructions
- Begin by making the garlic aioli. Mix all ingredients in a dish and whisk or blend.
- Sauté the onions and red pepper until cooked through and slightly browned. Set aside.
- Bring the meat to room temperature. Season with salt, pepper and garlic powder. Mix well. Split into two portions, enough to cover the surface of the tortillas
- Press the meat onto one side of the tortillas. Bring your grill top or pan to a high heat. Flip each tortilla onto the grill top, meat side down. Weigh down with cast iron pans if you have them. Cook for approx. 8 minutes until meat is cooked through and browned
- Flip over each tortilla and top with onions, peppers and four slices of cheese per tortilla. Cover with a piece of foil so cheese melts on the top. You can also place under the broiler for a minute or two to get the cheese bubbly and melted
- Remove from heat, fold into a taco and grab some napkins
