Wednesday, March 6, 2019

Philly Cheesesteak Wraps



For those of you who love Philly Cheesesteak sandwiches, think outside the bun! This is an excellent spin on the traditional sandwich. Banana Pepper rings add a different taste and texture as well.

2 T. olive oil
1 cup EACH chopped green peppers and onions
2 T. minced fresh garlic
1 lb. ribeye steak, thinly sliced, seasoned with salt and black pepper
1/2 cup banana pepper rings
2 T. Worcestershire sauce
salt and black pepper to taste
4 (10 inch) flour tortillas
8 oz. shredded provolone

Preheat broiler to high with rack 6 inches from element.

Heat oil in a nonstick skillet over medium-high heat. Add bell peppers and onions; cook until softened, 5 minutes.

Stir in garlic and cook until fragrant, 1 minute. Add ribeye and cook until browned on both sides, 3 minutes. Stir in pepper rings and Worcestershire until heated; season with salt and pepper.

Arrange tortillas on a baking sheet an sprinkle 1/2 cup provolone onto each; broil until cheese melts, 1 - 2 minutes.

Divide filling among tortillas; roll up burrito-style to enclose filling.

If you don't have tortillas, how about a Philly Cheesesteak Tostada? I actually preferred this version! The crunchiness of the tostada was a nice contrast to the steak and veggies.


From Cuisine at Home Issue #133 January/February 2019

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