Philly Cheesesteak Tacos

Corn and Zucchini Rice
Clock

Wine Recommendation

19 Crimes Red Blend

Ingredients

  • 1½ lb flank steak
  • 3 Tbsp olive oil, divided
  • 1 (20-oz) pkg frozen pepper and onion blend
  • 12 corn tortillas, heated
  • 1½ cups shredded mozzarella cheese

Instructions

  1. Season steak with salt and pepper, if desired. Cook steak in 1 Tbsp hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or to desired doneness. Remove from skillet. Let stand 5 minutes; thinly slice across the grain.
  2. Cook pepper and onion blend in 2 Tbsp hot oil in same skillet over medium-high heat 5 minutes or until tender. Add steak to skillet, toss.
  3. Serve steak mixture in tortillas; sprinkle with cheese.

Side Dish Ingredients

  • 2 zucchini, cut into half moons
  • 1 (12-oz) pkg frozen corn kernels, thawed
  • 2 Tbsp olive oil
  • 2 (8.8-oz) pouches microwavable long grain white rice

Side Dish Instructions

  1. Cook zucchini and corn in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until zucchini is tender.
  2. Meanwhile, heat rice according to package directions; add to zucchini mixture and season with salt and pepper, if desired.

Nutritional Information

Main Side Total
Servings 6 6
Calories
460
220
680
Fat (g) 22 7 29
Sat. Fat (g) 8 1 9
Protein (g) 36 5 41
Carb (g) 28 38 66
Fiber (g) 4 2 6
Sodium (mg) 212 13 225
T. Sugs (g) 2 3 5
A. Sugs (g) 0 0 0

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