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| philadelphia cheesesteak wraps recipe |
Number of Servings: 6
Ingredients:
1 pound beef flank steak
1 tablespoon vegetable oil
1 cup red sweet pepper strips (1 medium)
1 cup thin onion wedges
11⁄2 teaspoons dried Italian seasoning, crushed
1 14.5-ounce can beef broth
1⁄2 cup mayonnaise
4 teaspoons prepared horseradish
6 10-inch flour tortillas
3 slices provolone cheese, halved
Method:
1 Trim fat from meat. In a large skillet cook meat in hot oil over medium-high heat until brown on both sides. Drain off fat. In a 4- to 5-quart slow cooker combine sweet pepper, onion, and Italian seasoning. Top with meat. Pour broth over meat.
2 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3 Remove meat from cooker. Using two forks, pull meat apart into shreds. In a small bowl combine mayonnaise and horseradish; spread on one side of tortillas. Spoon shredded meat onto tortillas just below centers. Using a slotted spoon, spoon sweet pepper and onion onto meat. Add cheese; roll up from the bottoms.
Nutrition facts per serving: 484 cal., 30 g total fat (8 g sat. fat), 48 mg chol., 627 mg sodium, 27 g carb., 2 g dietary fiber, 1 g sugar, 25 g protein.
