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.