Philly Cheesesteak wrap

Ingredients

• Beef round

  Eye of round, roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, roasted

  4 oz or 113g

• Provolone cheese

  2 slice (1 oz) or 56g

• Green bell pepper

  Sweet, green, raw

  2 large (2-1/4 per lb, approx 3-3/4" long, or 328g

• Onions

  Raw

  ½ medium or 55g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Garlic

  Raw

  1 tbsp or 9g

• Worcestershire Sauce

  Lea & Perrins

  2 tsp or 10g

• Tortillas

  Ready-to-bake or -fry, flour

  2 tortilla, medium or 92g

Directions

1. Slice peppers in half lengthwise, remove ribs and seeds.
2. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
3. Preheat oven to 400*
4. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
5. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese.
6. Bake for 15-20 minutes until the cheese on top is golden brown. (source: peaceloveandlowcarb)

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