INGREDIENTS
FOR THE SAUCE
1/2 c. mayonnaise
3 tbsp. ketchup
1 tbsp. Dijon mustard
kosher salt
Freshly cracked black pepper
FOR THE BURGERS
1 lb. 80% lean ground beef
1/2 lb. spicy italian sausage, casings removed
2 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
kosher salt
Freshly cracked black pepper
2 tbsp. canola oil, divided
6 slices sharp cheddar
6 brioche buns, toasted
6 fried eggs
6 slices cooked bacon, cut in half
6 thick tomato slices
6 whole
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. iceberg lettuce leaves
