Ingredients

The following ingredients have 6 Servings
  • 1 tbsp canola oil
  • 1 pound top sirloin (thinly sliced)
  • ½ red onion (sliced)
  • 1 green bell pepper (sliced)
  • 2 tsps creole seasoning ((or Season All))
  • 1 tsp thyme (dried)
  • 1 tsp rosemary (dried)
  • ½ tsp garlic powder
  • 1 tsp black pepper
  • 24 slices provolone cheese
  • 3 large flour tortillas

Instruction

  • Take half of the creole seasoning, thyme, rosemary, garlic powder, and black pepper and put into a sealable bag. Mix together.
  • Add the sirloin strips and mix to coat all over evenly.
  • Add the canola oil to a large skillet and heat over medium heat.
  • Add the seasoned sirloin strips and cook for 2-3 minutes, continuously stirring using tongs.
  • Once browned, remove the meat from the skillet and drain any liquid.
  • Add the onion, bell pepper, and remaining seasoning and cook until soft - about 3-5 minutes.
  • Once done, remove from the skillet and use a paper towel to wipe out the skillet (you can use it again for this next step).
  • Place one of the tortillas in the pan and lay 8 slices on top evenly spaced to cover most of the tortilla.
  • Place over a low-medium heat and wait until you see the cheese starting to melt a little.
  • Take ⅓ of the meat and ⅓ of the vegetables and spread over the top of the cheese. Continue to cook for another 2 minutes, then fold the tortilla over onto itself to create a half-moon. Press down lightly to close together a little. Depending on how much the outside of the tortilla is cooked, you can cook a little longer - flipping to get the other side.  It only needs to warm everything through evenly.
  • Remove from the heat and cut in half. Serve immediately with some of your preferred salsa, sour cream, chopped tomatoes, lettuce.