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These Philly Cheesesteak Taquitos Are the Perfect Game Day Snack

You don't have to be a Philadelphia native to experience the bittersweet emotions that accompany the end of a delicious cheesesteak (sheer satisfaction from having eaten something so gooey, juicy, and perfect, contrasted against the melancholy upon realizing that there's none left). Which is why Twisted's Philly cheesesteak taquitos are the gift that keeps on giving -- you get the same robust flavor rolled up into a slightly more compact, wholly satisfying tortilla. They're an indulgent addition to any game day spread, easy to grab and to prepare (pro tip: the key to making them stick? Don't overfill the tortilla).  

Philly Cheesesteak Taquitos

Total Time: 1 hour
Yield: 6

INGREDIENTS:
  • 2 sirloin steaks
  • ½ cup mozzarella, grated
  • ½ cup cheddar, shredded
  • ½ cup cream cheese
  • 1 green pepper, diced
  • 1 onion, diced
  • 2 tablespoons Worcestershire sauce
  • ½ tablespoon pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 6 small flour tortillas
  • Roasted mixed peppers
  • Queso
DIRECTIONS:
  • Put steaks in the freezer for about 30 minutes or until firm. Once chilled, trim the fat off and slice as thinly as possible.
  • Add olive oil, onions, peppers, salt, and pepper to a medium-sized skillet, cooking for approximately 5 minutes or until warm and tender. Push the vegetables to periphery of the pan and add the steak and diced garlic to the center. Cook for an additional 2 minutes, stirring occasionally to ensure even temperature throughout. Add Worcestershire sauce, stir thoroughly, and remove from heat. 
  • Spread 1 tablespoon of cream cheese over the base of each tortilla, followed by 1-2 tablespoons of the steak and vegetable mix, and finish with a generous sprinkle of mozzarella and cheddar. Carefully roll each tortilla as tightly as possible.  
  • Place the taquitos on a parchment paper-lined baking tray with the folded side facing downwards. Spritz liberally with olive oil, and bake for 20 minutes at 356°F. 
  • Arrange the taquitos on a serving board, topped with roasted mixed peppers and your favorite queso. 
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