Ingredients
2 flour tortillas, medium/ burrito-sized
1/2 lb beef, (ribeye or top round), thinly sliced or diced
1/2 medium onion, chopped
1/2 red pepper, diced
1/2 green pepper, diced
6 oz mushrooms, diced
3 slices provolone cheese, (avoid aged cheese), sliced in half
1 Tbsp light olive oil, divided
1 garlic clove, minced
¼ tsp sea salt, or to taste
1/8 tsp ground black pepper, or to taste
2 tsp mayo, optional
Instructions
In a large skillet, heat 2 tsp oil. Once hot, add the chopped beef. Season with salt and pepper and cook until the beef is fully cooked. Remove from skillet and cover to keep warm.
Meanwhile, finely chop the onion, and dice the mushrooms and peppers. Saute vegetables in the same skillet until tender, adding another teaspoon of oil if needed.
Add the beef back to the skillet with minced garlic. Stir and cook until the beef is reheated.
Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding it to one side of each tortilla. Top the filling with sliced cheese and close the tortilla.
Heat a skillet over medium heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and saute until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 600 Kcal