2 flour tortillas, medium/ burrito-sized
½ lb beef, (ribeye or top round), thinly sliced or diced
½ medium onion, chopped
½ red pepper, diced
½ green pepper, diced
6 oz mushrooms, diced
3 slices provolone cheese, sliced in half
1 Tbsp light olive oil, divided
1 garlic clove, minced
¼ tsp sea salt, or to taste
⅛ tsp ground black pepper, or to taste
2 tsp mayo, optional
How to make
Heat 2 tsp oil in a large skillet and once it is hot, add the chopped meat and season with salt and pepper to taste. Allow it to cook until the meat is soft or fully cooked. Then remove from the skillet and cover to keep warm.
Finely chop the onion, dice the mushrooms, and peppers. Then saute vegetables in the same skillet until it is soft and add another teaspoon of oil if needed. Add the beef back to the skillet with minced garlic, stir together and allow it to cook until meat is reheated.
Spread mayo on the tortillas and divide the filling between the tortillas, then add them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla
On a medium heat, heat a skillet, add a little oil for a crisper tortilla, then place the tortilla in the hot pan and saute until the cheese is melted and the outside is golden and crisp, while also flipping once.
Slice and serve. enjoy!