Cheesesteak Wrap



2 T. olive oil

1 cup EACH chopped green peppers and onions

2 T. minced fresh garlic

1 lb. ribeye steak, thinly sliced, seasoned with salt and black pepper

1/2 cup banana pepper rings

2 T. Worcestershire sauce


salt and black pepper to taste

4 (10 inch) flour tortillas

8 oz. shredded provolone


Preheat broiler to high with rack 6 inches from element.

Heat oil in a nonstick skillet over medium-high heat. Add bell peppers and onions; cook until softened, 5 minutes.

Stir in garlic and cook until fragrant, 1 minute. Add ribeye and cook until browned on both sides, 3 minutes. Stir in pepper rings and Worcestershire until heated; season with salt and pepper.

Arrange tortillas on a baking sheet an sprinkle 1/2 cup provolone onto each; broil until cheese melts, 1 – 2 minutes.

Divide filling among tortillas; roll up burrito-style to enclose filling.