We've taken two beloved foods and mashed them up for a twist on taco night that's sure to spice things up. When you bite into these tacos you’ll get the classic Philly cheesesteak fla...
Cook the sandwich steaks in batches in a 12-inch skillet over medium-high heat until well browned and cooked through. Remove the sandwich steaks from the skillet.Add the onion to the skillet and cook for 5 minutes until tender, stirring occasionally. Return the sandwich steaks to the skillet. Stir in 1/2 cup salsa and cook until hot.Divide the hot sandwich steak mixture among the tortillas. Top each with 1 piece cheese and the remaining salsa. Fold the tortillas around the filling.
8 frozen beef sandwich steak1 large onion, diced (about 1 cup)1 cup Pace® Chunky Salsa8 flour tortilla or corn tortillas (6-inch) or taco shells, warmed4 slices provolone cheese, cut in half
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