Philly Cheesesteak Taquitos

A fun, easy dinner that combines the flavors of a Philly cheesesteak with crispy baked taquitos. Made with seasoned ground beef, peppers, onions, and melty cheese, these are perfect for busy weeknights, game day, or anytime you want something simple but satisfying.

Course Dinner

Cuisine American

Keyword philly cheesesteak taquito, taquitos

Prep Time 10

Cook Time 20

Servings

Calories 227kcal

Author Jesseca

Ingredients

1 pound ground beef
1 small onion finely chopped
1 large green bell pepper finely chopped
1 cup beef broth
Salt and black pepper to taste
5-6 slices white American cheese
12 unbaked tortillas*

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper.
In a large skillet over medium heat, cook the ground beef, onion, and bell pepper until the beef is browned and the vegetables are soft, about 5 to 8 minutes. Drain excess grease if needed.
Season with salt and pepper, then pour in the beef broth. Let simmer for about 5 minutes, stirring occasionally, until most of the liquid has cooked off.
Add the cheese and stir until melted and fully combined.
Spoon about 1/4 cup of filling onto each tortilla, roll tightly, and place seam-side down on the prepared baking sheet.
Lightly spray with cooking spray.
Bake for 12–15 minutes, flipping halfway through, until golden and crispy.

Notes

Let the beef mixture cook down until it’s juicy but not wet to keep the taquitos from getting soggy
Chop the peppers and onions small so you get a little bit in every bite
Don’t overfill the tortillas or they’ll be harder to roll and won’t crisp as well
Use fresh, soft tortillas to prevent cracking when rolling
Flip halfway through baking for even browning on both sides

Nutrition