Philly Cheese Steak Wraps
Soft flour tortillas filled with thinly-sliced peppery beef steak, onions, and green bell peppers, tossed with melted provalone or swiss cheese
1 pound inexpensive beef steak or roast, such as chuck roast, London broil, Texas broil, etc.
2 Tablespoons oil
1 large onion, cut in half and sliced thinly
1-2 large green bell peppers, cut in half and sliced
salt and pepper, to taste*
4 burrito-size flour tortillas
8 thin slices of provalone cheese**
1. Slice meat into bite-sized pieces, as thinly as possible.*** Saute meat in 1 Tablespoon of oil over medium heat until fully cooked; drain juices and set meat aside.
2. Reheat skillet with remaining oil and saute onions and peppers until crisp-tender. Add meat and heat through, seasoning with salt and pepper to taste. Add cheese and toss to mix. Turn off heat, cover, and wait 5 minutes or until cheese is melted.
3. Warm flour tortillas according to package instructions. Fill warm tortillas with steak mixture and fold into burritos.
*I like to use seasoned pepper
**Can also use swiss or baby swiss cheese
***If you're using a roast, you can freeze the meat partially and then slice with a sharp knife. Or, if using a thinner piece of meat, like a steak, roll meat into a log, wrap, and freeze partially; then slice as thinly as possible. Partially frozen (or completely frozen, if you're strong enough to slice it) meat can be sliced more thinly than meat that is thawed.
This is an easy homemade Philly Cheese Steak sandwich variation: in a tortilla rather than on a sub bun/hoagie roll. Quick to make, it tastes like a delicious restaurant wrap! My rating: 9/10.