How To make Philly Cheese Steak Wraps
3 tablespoons butter
2 cups thin sliced onion rings
cut in half, separated 1 1/2 cups red pepper strips :
2x1/4"
1 1/2 cups green pepper strips 2x1/4"
1/2 teaspoon garlic salt
2 cups American cheese :
1/2" cubes
6 ounces deli roast beef, sliced thin
cut into 2x1/2" strips 6 flour tortillas (10 inch) :
warmed
1. In 10 inch skillet, melt butter until sizzling; add onions and peppers. Cook over medium-high heat, stirring occasionally, until onions are golden (6 to 8 minutes). Remove from heat. Stir in garlic salt, cheese and beef strips. 2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate. 3. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. Makes 6 sandwiches. Each sandwich: 470 cal; 25g fat. Typed by Lynn Thomas dcqp82a. Source: Taste of Summer by Land 'O Lakes. Lynn's notes: Made this 7-7-97 used 3 minced garlic cloves for the garlic salt and cheddar cheese instead of the American. I made the filling early in the day and filled the tortillas at dinnertime and heated in the microwave. This was a delicious sandwich.
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Philly Cheesesteak Recipe | Philly Cheesesteak Wrap
Ingredients
300 g Beef, thinly sliced
4 tablespoons unsalted Butter
1/2 tsp Sea salt, or to taste
1/2 tsp Black pepper, or to taste
1 large Onion, sliced
1 green bell pepper, sliced
Cheddar and Mozzarella Cheese
Flour tortillas, medium sized
Pickled Hot Chili Peppers (optional)
Pickled cucumber (optional)
المكونات
300 جرام لحم بقري مقطع شرائح
4 ملاعق كبيرة زبدة غير مملحة
1/2 ملعقة صغيرة ملح أو حسب الرغبة
1/2 ملعقة صغيرة فلفل أسود أو حسب الرغبة
بصلة كبيرة مقطعة شرائح
فلفل أخضر مقطع شرائح
جبنة شيدر و موزاريلا
تورتيا متوسطة الحجم
فلفل مخلل حار (اختياري)
خيار مخلل (اختياري)
Makani by Scandinavianz & AXM
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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#rojetastyle #sandwich #steak #wrap
Philly Cheesesteak | Lettuce Wrap | Keto | Low Carb | Cooking With Thatown2
Wussup Towners. For dinner today we made Lettuce Wrap Philly Cheesesteaks. We cooked them on a stovetop griddle and got a nice char on the steak and veggies. Wrapping them in lettuce instead of bread helps to keep them keto friendly and low carb. I hope you enjoy this recipe. Thank you for watching!!! Please Like, Share, and Subscribe.
Recipe -
Directions
Pre heat the griddle for 2-3 minutes. Once hot add oil to the griddle and add the thinly sliced beef. Season with salt, pepper, and garlic powder. After one minute of getting some char on your meat add your onions, peppers, and jalapenos. Continue to cook mixing the vegetables with the meat until the meat is cooked and the vegetables are tender this should take 3-4 minutes. Once all is combined place your cheese provolone and mozzarella on top of the meat. You can place some water in your pan and put a dome or lid over your meat to steam and melt the cheese if you like.
Take the romaine lettuce leaves and cut off the hard white part of the steam and wash. Once cleaned and dry you can add your mayo and mustard to the leaves and then top with your meat and vegetable mix. Enjoy!
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How To Make Classic Philly Cheesesteak Sandwich
A Classic Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak Sandwich!
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INGREDIENTS FOR PHILLY CHEESESTEAK SANDWICH:
►1 lb Ribeye Steak, trimmed and thinly sliced
►1/2 tsp sea salt, or to taste
►1/2 tsp black pepper, or to taste
►1 large sweet onion, diced
►8 slices provolone cheese (mild, not aged provolone)
►4 Hoagie Rolls
►2 Tbsp unsalted butter softened
►1 garlic clove, pressed
►2-4 Tbsp mayo, or to taste
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How to Make No Carb Philly Cheesesteak | Delish
Get the full recipe from Delish:
Ingredients
2 tbsp. vegetable oil, divided
1 large onion, thinly sliced
2 large bell peppers, thinly sliced
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 lb. skirt steak, thinly sliced
1 c. shredded provolone
8 large butterhead lettuce leaves
1 tbsp. chopped parsley
Directions
1. Heat 1 tablespoon of oil in a large skillet over medium heat, then add onion and bell peppers. Season with oregano, salt and pepper. Cook, stirring often, until the onions and peppers are tender, about 5 minutes. Remove peppers and onions from skillet and heat remaining oil in skillet.
2. Add steak in a single layer and season with salt and pepper. Cook until the steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on the second side and is cooked to your liking, about 2 minutes more for medium.
3. Add onion mixture back to skillet and toss to combine. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute. Remove from heat.
4. Arrange lettuce on a serving platter. Scoop steak mixture onto each piece of lettuce. Garnish with parsley and serve warm.
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