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Crispy Philly Cheesesteak Wraps
Serves 4 |
All the flavors you love wrapped up.
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Ingredients:
| 1 tablespoon olive oil |
| 1 yellow onion, thinly sliced |
| 1 green bell pepper, sliced |
| 1 red bell pepper, sliced |
| 1 lb thinly sliced steak, ribeye, flank, or sirloin |
| Salt, to taste |
| Ground black pepper, to taste |
| 1 teaspoon garlic powder |
| 1 teaspoon Worcestershire sauce |
| 4 large flour tortillas |
| 4 slices Provolone cheese |
| 2 tablespoons butter |
Directions:
- Pour the olive oil into a large skillet. Bring to medium heat. Add the yellow onion and bell peppers. Saute for 5-7 minutes, until tender. Push the vegetables to one side of the skillet.
- Add the steak to the other side of the skillet. Sprinkle the garlic powder, salt, and pepper over the steak, and drizzle with Worcestershire sauce. Cook until the steak is evenly browned, 4-5 minutes. Mix the onions and bell peppers in with the steak. Remove the skillet from the heat.
- Lay out the tortillas. Place a slice of Provolone in the center of each. Add a generous portion of the steak and vegetable mixture. Fold in the tops and bottoms of the tortillas and roll tightly into a burrito-style wrap.
- Heat a griddle or grill pan to medium heat. Add butter and let it melt. Place the wraps seam-side down. Cook for 2-3 minutes per side, until golden brown.
| Main Ingredient: | Steak |
| Cooking Method: | Stovetop |
| Course: | Lunch, dinner |
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