Ingredients
- 1 lb thinly sliced steak (ribeye or sirloin works great)
- 1 medium onion, sliced
- 1 medium bell pepper, sliced (any color you like)
- 2 cups shredded provolone cheese (or a mix with mozzarella for extra stretch)
- 4 large flour tortillas
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: sliced jalapeños or other spices for heat
Equipment Needed
- Large skillet or frying pan
- Spatula
- Knife and cutting board
- Serving plate
Step-by-Step Instructions
First off, let’s get cooking! In a large skillet, heat the olive oil over medium-high heat. Once hot, add the sliced onions and bell peppers. Sauté them until they’re soft and caramelized, which usually takes about 5 to 7 minutes. The smell of these veggies sizzling in the oil is absolutely divine! Once they’re done, remove them from the skillet and set them aside. I often find that letting the veggies cool slightly makes them easier to assemble later. (See the next page below to continue steps…)