SUBSCRIBE BY EMAILPhilly Cheesesteak Tostadas take the goodness of a traditional sandwich, and pile it high on a crispy tortilla. It’s a great option when you want a sandwich without all the bread — or a tostada with tons of great flavor!
Tostadas are like flat tacos, so, YUM! We eat them when we need a quick snack since you can put pretty much anything on them. We also eat them when we want to put together an actual meal.
These Philly Cheesesteak Tostadas are definitely like an actual meal. They’re filling and flavorful and a bit messy, too. You’ll love them!
I hope Philly locals and lovers don’t get on me that this isn’t really what an actual Philly cheesesteak looks like, tastes like, etc., etc. That’s the beauty of recipes: if they’re not exact replicas, so what, as long as they taste good. These taste good!
Besides, I didn’t want to name them, “Philly Cheesesteak-like Tostadas!”
These tostadas are easy to make, and like I said, filling but without all the bread. Just pile them high with the beef, peppers, and onions, and drizzle them with homemade cheese sauce. Did I mention they’re messy?
If you like sandwiches (messy and otherwise) try one of my favorites:
If you don’t want to make your own cheese sauce (again, I hope purists don’t get on me about my cheese sauce) use a prepared grocery store version, or just sprinkle on a little cheddar or American or Provolone before you pop them in the oven. I can’t wait to try these again with Provolone!
Does a vegetarian version of Philly cheesesteak tostadas sound good to you? I definitely thought about making these again with mushrooms instead of beef. So easy to customize and still so flavorful!
Whether you’re a purist or not, you’ll love these Philly cheesesteak tostadas. They make a great meal. So when you’re at a loss for what to make for dinner, or you just want something delicious, get these cooking!
Save RecipeIngredients
- 4 tablespoons olive oil, divided
- 1 green bell pepper, seeds and membrane removed, sliced into thin strips
- 1 red bell pepper, seeds and membrane removed, sliced into thin strips
- 1 large onion, sliced into thin strips
- 2 garlic cloves, minced
- Salt and black pepper to taste
- 3/4 pound top sirloin, sliced thin and cut into bite-sized pieces
- 1 tablespoon butter, melted
- 1 tablespoon all-purpose flour
- 1 cup milk
- 6 ounces shredded cheddar cheese
- 1/4 teaspoon garlic powder
- Several dashes hot sauce
- 4-6 (6-inch) flour tortillas
Instructions
- Preheat the oven to 400 degrees F.
- Add two tablespoons of oil to a large skillet over medium heat. When hot, add the onions and peppers.
- Season with the salt and black pepper. Toss to combine and add the garlic.
- Cook until they begin to soften and the onions turn golden. I added a bit of water and a lid halfway through my cook time.
- Remove from the heat and set aside.
- As the vegetables are cooking, start the cheese sauce. Add the butter to a saucepan over medium-low heat. When melted, add the flour and mix with a whisk. It will turn clumpy. Stir occasionally. Meanwhile, add the milk to another saucepan over medium-low heat. Don’t’ let the milk boil. When it’s very hot and before boiling, remove from the heat.
- Add the hot milk to the butter and flour mixture, a little at a time, stirring constantly. Once incorporated and there are no more lumps, remove it from the heat.
- Add the cheese, a little at a time, stirring until smooth.
- Add the garlic powder and hot sauce and mix to incorporate. Set aside and keep warm.
- Add the remaining oil to a clean skillet over medium heat. When hot, add the beef and cook until done, just several minutes. Add the pepper and onion mixture to the beef and stir to combine.
- Place the tortillas on a baking pan and pile the beef and vegetable mixture onto the center of the tortillas.
- Bake for about five minutes until the tortillas crisp up.
- Remove from the oven. Stir the cheese sauce and drizzle over the tops of the tostadas.
- Serve warm.
Notes
If you don't want to make your own cheese sauce, use your favorite jarred version or add cheddar, American, or Provolone cheese over the mixture before adding to the oven.
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