Shaved Ribeye Cheeseteak Tacos
ingredients
- 1 poblano chile
- Olive oil, for drizzling
- 1 yellow onion, sliced into 1/4-inch strips
- 1 tablespoon Mauro Provisions Craft Giardiniera Oil
- 1 package Mauro Provisions Certified Angus Beef® Shaved Ribeye
- Mauro Provisions Black Powder Rub
- 12 fresh corn tortillas
- 1 16 oz container Taylor Street Cheese Sauce
- 12 pickled cherry peppers, stemmed, seeded and thinly sliced
Included Mauro Provisions Products
Recipe Tags
Directions
- Roast the poblano directly over an open flame, turning regularly, until blistered and blackened all over, about 5 minutes. Put in a bowl, cover with a kitchen towel and let cool for at least 10 minutes. Rub off the blackened skin, remove the stem and seeds and slice into 1/4-inch strips.
- Heat a cast-iron griddle over medium-high heat on one side and medium-low heat on the other side. On the cooler side, drizzle with olive oil, add the onions and cook, stirring occasionally, until tender and beginning to char, 5 to 7 minutes. Add the roasted poblano to the onions and cook for another 3 minutes. Set aside in a bowl until ready to serve.
- Heat a large (at least 12 inch) cast-iron or stainless-steel skillet over medium/high heat. Add about 1 tablespoon of giardiniera oil and then an even, thin layer of the shaved ribeye. Season with a couple dashes of Black Powder Rub. Don’t move the meat for about 2-3 minutes - you want to caramelize the bottom layer until golden brown while the top portion of the shaved remains slightly pink so it’s cooked to medium rare. Give the meat a little stir and start chopping it up with a metal spatula to create tiny little beefy morsels.
- Empty the container of Taylor St. Cheese Sauce into a small saucepan over medium heat. Stir until velvety smooth. Keep warm over low heat until ready to use.
- Heat both sides of the griddle over medium-high heat and oil lightly. Arrange the tortillas in a single layer on the griddle and heat about 30 seconds per side, then wrap in a clean kitchen towel to keep warm.
- To build the tacos: In a warm tortilla, layer some meat, spoon on a couple of tablespoons of Cheese Sauce, add a few of the pepper and onions, top with a spoonful of giardiniera and enjoy!
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