All the goodness of a Philly cheesesteak wrapped in chewy whole wheat tortilla! Treat yourself this tasty and filling meal!
What you’ll need:
- 1 ribeye steak, approximately 3/4 lb
- 2 tablespoons olive oil
- 2 small green bell peppers, sliced
- 1 large white onion, sliced
- Salt and pepper
- 2 cloves garlic, minced
- 6 oz provolone cheese
- Whole wheat tortilla
Freeze steak for up to an hour to make it easier to slice thinly. Over medium-high heat, use 1tbsp olive oil to saute the bell peppers and onion. Sprinkle with salt and pepper. Push off to one side and add the remaining olive oil and saute the beef slices or about 2 minutes or until meat is no longer pink. Season with salt and pepper. Add the garlic, and then mix the bell peppers and onion. Cook for another minute. Add the cheese on top and leave for 1 minute or until the cheese melts. Place as much of the cheesesteak as you want on a toasted whole wheat tortilla, wrap it, and enjoy!