Philly Cheesesteak Grilled Wraps
By: Rhiannon
Published: Friday, June 6, 2014 - 1:08pm

Ingredients




2 steaks, BBQ'd and sliced as thin as possible
1 tbsp vegetable oil
2 onions, halved and sliced
1 tsp Better than Bouillon Beef Base
2 portobello mushrooms, stem and gills removed
2 bell peppers, sliced
Mayonnaise
Hot Sauce
4 - 10" tortillas

Preparation

1 In frying pan over medium-low heat, add onions and cook on low until caramelized (when done properly, this takes about 30 min). Add in the Better than Bouillon Beef Base and a tbsp of water to make a faint gravy. 2 Add in the mushrooms and bell peppers and cook until softened, about 5 minutes. 3 On tortilla, spread a thin layer of mayonnaise and top with a few squirts of hot sauce. 4 Pile on the steak and vegetables. 5 Roll up, making sure the ends are sealed. 6 On griddle or in large frying pan sprayed with cooking spray, over medium heat, add the wraps, seam side down, and put something heavy on top (like a smaller frying pan weighted down with something heatproof) and grill until toasted. Flip and repeat. This would work well in an electric grill (like the George Foreman or a panini press) 7 Once finished, pull off and let sit for a minute before slicing in half. 8 Enjoy the happy faces around you :)

About

Philly Cheesesteak Grilled Wraps, a new look to my blog, and some not-so-secret tips on how to BBQ a better steak (visit blog for steak tips).