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.