American · Chinese

Cheesesteak Scallion Pancake Taco

My scallion pancake tacos started with a walk through Target. I was looking for something new to try when I spotted scallion pancakes in the freezer section and thought, wouldn’t those make a delicious taco shell? That little grocery-store discovery turned into a whole new way to play in my kitchen. For this version, I filled the crisp Chinese scallion pancake with the cheesy comfort of a Philadelphia-style cheesesteak—shaved ribeye, softened onions, peppers, mushrooms and melted provolone. Those flaky edges around the rich filling are what I love most. You never know where your next delicious idea will find you—even at Target!

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 All-American

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

I found Laoban scallion pancakes in the frozen section and they definitely don’t disappoint. The flavor is unmatched. They air-fry up nice and crispy.

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COOKING MODECheesesteak Scallion Pancake Taco

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 6

STEP 1

Cook the scallion pancakes in an air fryer until browned and crispy, or follow the package directions. Do not spray them with oil. In Mary's air fryer, they take about 5 minutes per side.

STEP 2

While each pancake is still hot, place it in a taco holder and use the long handle of a wooden spoon to press the center down gently and form a taco shape. Leave the pancakes in the holder to cool and set until needed.

STEP 3

Heat a medium sauté pan over medium heat. Add 1 tsp olive oil and the onion, and cook until the onion is slightly caramelized, about 10 to 15 minutes. Add the red and green bell peppers and the mushrooms. Season the vegetables with ½ tsp garlic powder, kosher salt and black pepper. Sauté for about 15 minutes, or until the vegetables are soft and cooked down. Transfer the vegetable mixture to a bowl.

STEP 4

Increase the heat to medium-high and add 1 TBSP olive oil to the same pan. Arrange the thinly sliced steak in an even layer. Season with kosher salt, black pepper, the remaining ½ tsp garlic powder, onion powder and steak seasoning. Sauté until the steak is almost cooked through, then stir in the onion, pepper and mushroom mixture. The steak will finish cooking while the cheese melts.

STEP 5

Divide the steak and vegetable mixture into 2 portions in the pan. Place 2 slices of provolone on each portion, cover the pan and turn off the heat. Let the cheese melt completely and make sure the steak has reached a safe internal temperature of 145°F with a 3-minute rest.

STEP 6

Using a spatula, scoop one cheesy portion into each scallion pancake taco shell. Garnish with grated Parmesan cheese, if desired, and serve immediately.

How to Make Cheesesteak Scallion Pancake Tacos

Crisp the Pancakes

Air-fry the frozen scallion pancakes without added oil until browned and crisp on both sides.

Shape the Taco Shells

Press each hot pancake into a taco holder with a wooden spoon handle and leave it there to cool and set.

Caramelize the Onion

Cook the sliced onion in 1 teaspoon olive oil over medium heat until lightly caramelized.

Cook the Vegetables

Add the peppers and mushrooms, season with garlic powder, salt and pepper, and sauté until soft and cooked down.

Sauté the Steak

Cook the shaved ribeye in 1 tablespoon olive oil with the remaining seasonings, then stir the vegetables back into the pan.

Melt the Provolone

Divide the mixture into two portions, top each with two provolone slices, cover and let the cheese melt off the heat.

Fill and Serve

Scoop the cheesy steak portions into the crisp shells, garnish with optional Parmesan and serve immediately.

Recipe Guidance

Storage

Store the cooked scallion pancake shells and cheesesteak filling in separate covered containers. Refrigerate the filling within 2 hours and use it within 3 to 4 days; store the cooled shells separately and use them within 2 days for the best texture.

Reheating

Reheat the cheesesteak filling in a covered skillet over medium-low heat until it reaches 165°F, adding a small splash of water only if needed. Re-crisp the empty pancake shells separately in an air fryer at 350°F, then fill and serve immediately.

Make Ahead

Slice the vegetables and shave the slightly frozen ribeye up to 1 day ahead, keeping them in separate covered containers in the refrigerator. The vegetable mixture may also be cooked 1 day ahead. Cook and shape the pancake shells as close to serving time as possible.

Serving Suggestions

Serve the tacos immediately in taco holders, with grated Parmesan available for garnish and a simple crisp salad on the side.

Mary’s Introduction

Cheesesteak Scallion Pancake Taco

Ingredients

Scallion Pancake Taco Shells

Cheesesteak Filling

Instructions

Chef Notes

Nutrition estimated per serving

Ratings & Reviews

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