Ingredients
– 2 cups cooked steak, sliced thinly (I prefer flank steak!)
– 1 cup shredded cheese (cheddar or a Mexican blend works great)
– 4 large flour tortillas
– 1 bell pepper, thinly sliced (optional)
– 1 onion, thinly sliced (optional)
– Olive oil or butter, for cooking
– Salsa and sour cream, for serving (optional)
Equipment Needed
– Large skillet or frying pan
– Spatula
– Knife and cutting board
– Grater (if you’re shredding cheese from a block)
– Serving plates
Step-by-Step Instructions
Let’s get cooking! First, I heat my skillet over medium heat and add just a drizzle of olive oil or a pat of butter—I love that sizzle sound when it hits the pan! While that heats up, I prep my ingredients. If I’m using bell peppers and onions, I toss those into the skillet first to cook until they’re tender and aromatic; I like to let them caramelize slightly for extra flavor. After about 5 minutes, I take them out and set them to the side. (See the next page below to continue steps…)