Philly Cheese Steak Wrap

snip

Recipe and photo source, click here.

How did it get so late so soon?  It’s night before it’s afternoon.  December is here before it’s June.  My goodness how the time has flewn.  How did it get so late so soon? –Dr. Seuss

 

Ingredients

  • 1 1/2 pounds sliced Steak (pre-sliced flank or top round steak works great)
  • 2 tablespoons Steak Marinade (any will do)
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 tablespoon Butter
  • 2 tablespoons Olive Oil
  • 1 medium green Bell Pepper, seeds removed and sliced
  • 1 large Onion, sliced
  • 4 slices Provolone Cheese
  • 4 large Tortilla Shells (approx. 7″ in diameter)

Directions

In a large Ziploc bag toss steak strips with marinade and salt and pepper.

Heat one tablespoon of butter and one tablespoon of olive oil over medium high heat. Place steak strips in skillet. Let the steak cook without stirring for 2-3 minutes to get a good color. Stir steak and cook 2-3 minutes more, remove from skillet and set aside.

Heat the remaining one tablespoon of olive oil and add sliced bell pepper and onion. Let cook, stirring occasinally for approximately 5 minutes or until tender.

Wipe skillet clean and reduce heat to medium. Spray skillet with cooking oil and heat tortillas one at a time just until lightly brown and easily flexible.

Assemble by adding one slice of cheese, steak slices, bell peppers and onions on each tortilla, wrap tightly. Slice and serve.

Nutrition Information

Serves: 4 |  Serving Size: 1 wrap

Per serving: Calories: 478; Total Fat: 25g; Saturated Fat: 9g; Monounsaturated Fat: 7g; Cholesterol: 115mg; Sodium: 819mg; Carbohydrate: 22g; Dietary Fiber: 1g; Sugar: 3g; Protein 44g

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