INGREDIENTS
1 1/2 lb. rib eye steak, thinly sliced
kosher salt
Freshly ground black pepper
1/4 tsp. steak seasoning
1 large onion, thinly sliced
1 red bell pepper, diced
cilantro
1/2 lb. sliced provolone
1/2 lb. sliced Monterey Jack
4 flour tortillas
1 avocado, sliced
Sour cream, for serving
DIRECTIONS
Season steak with salt, pepper, and steak seasoning, then set aside. In a large skillet over medium heat, cook onions and peppers until soft, about 5 minutes. Fold in cilantro, then 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 Monterey Jack 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.
