Tender juicy beef, caramelized onions and crisp green bell peppers all smothered in melted provolone cheese and wrapped in a soft tortilla make the perfect lunch or easy dinner!
Ingredients :
12 ounces ribeye steak
2 tablespoons olive oil
2 small green bell peppers sliced
1 large white onion sliced
salt and black pepper to taste
2 cloves garlic minced
6 ounces provolone cheese shredded or sliced
4 medium flour tortillas
Directions :
Place steak in the freezer for 30-60 minutes. Remove from freezer and slice as thinly as possible.
Heat a cast iron skillet (or large pan) over medium-high heat.
Add 1 tablespoon olive oil, peppers, onion, salt & pepper and stir until browned and tender. Push off to one side.
Add remaining olive oil, thinly sliced beef, salt & pepper. Cook about 2 minutes or until almost no pink remains. Add garlic, stir in peppers and onions and cook 1 minute more.
Top the beef mixture with cheese and cover until melted (about 1 minute).
Place ¼ of the mixture on each tortilla, roll, and enjoy!
