Ingredients
- 1 1/2 lb. rib eye steak, thinly sliced ( or use Steak-Umm’s)
- Freshly ground black pepper
- 1/4 tsp. Montreal steak seasoning (dry, homemade no salt seasoning)
- 1 large onion, thinly sliced
- 1 red bell pepper
- Diced cilantro
- 4 oz sliced provolone
- 4 flour tortillas (low sodium or homemade no salt tortillas)
- 1 avocado, sliced
- Sour cream, for serving
Directions
Season steak with black pepper, and no salt steak seasoning.
Set aside. In a large skillet over medium heat, cook onions and peppers until soft, about 5 minutes.
Fold in cilantro.
Remove any excess liquid with a paper towel.
Add steak to skillet and cook until seared, 3 minutes per side.
Top steak with Provolone and cover to let cheese melt.
Meanwhile, warm tortillas in a large skillet.
Transfer cheesesteak into warm tortilla, add avocado and dollop of sour cream, and fold up burrito style.
Serve immediately.
Serves 4
