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Recipe from: carolinaheartstrings Image credit: Alessa |
Philly
Cheese Steak Wraps
‘If you are a
fan of the Philly Cheese Steak sandwich you might like this version – all
wrapped up and picnic friendly. I used
deli roast beef but you could always substitute some left over steak (is there
such a thing?) that has been sliced thinly.” Alessa
Ingredients:
1 small green
pepper
1 small onion
1 can
vegetable oil spray
½ teaspoon
garlic salt
8 oz chopped
deli roast beef
8 oz chopped
mushrooms
10 slices
(about 6 oz) Provolone cheese (room temperature)
4 10”
tortillas (room temperature)
Preparation:
Slice green
pepper and onion thinly and then chop slightly.
Heat a large
skillet over med-high and spray with oil.
Sauté green
pepper and onion with salt until softened.
Add roast
beef and mushrooms.
Cook until
mushrooms are softened and beef thoroughly warmed.
On each of
the 4 tortillas spread 2 ½ slices of the cheese across the center.
Spread ¼ of
the hot meat mixture on top of the cheese.
Let sit a few
minutes for the cheese to soften and melt slightly.
Fold the
tortilla in half along the “cheese line” and then roll.
Slice in
halves to serve.
Yield: 4 wraps
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