Ingredients
Method
Preparation
- In a pan, heat a little oil over medium heat. Add sliced onions and bell peppers, and sauté until they are tender.
- Push the veggies to the side and add the thinly sliced steak to the pan. Cook until the steak is browned and cooked through, about 5-7 minutes.
- Reduce the heat and mix in the cream cheese until melted and well combined.
- Season with salt and pepper to taste.
- Lay out the tortillas and evenly distribute the steak and veggie mixture onto each. Sprinkle with shredded provolone cheese.
- Roll up each tortilla tightly to create the wraps.
- Optionally, toast the wraps in a pan or grill until golden brown.
- Slice in half and serve warm.
Notes
These wraps are best served warm. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or skillet.
