Cheesesteak Burritos
Delicious marinated steak loaded up with cheese, peppers, onions and a little horseradish mayo, rolled up in a tortilla and grilled.
Ingredients
- 6 Extra Large Tortillas
- 1 Green Bell Pepper cut in strips
- 1 Red Bell Pepper cut in strips
- 1 White Onion cut into strips
- 1 tbsp Minced Garlic
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Oil
- 18 slices Provolone Cheese
- Cooking Spray
For the Steak
- 1½ lb Sirloin Steak cut into thin strips
- ¼ cup Bourbon
- ¼ cup Oil
- ¼ cup Worcestershire Sauce
- 2 tsp Garlic Powder
- 2 tsp Paprika
- 2 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
For the Horseradish Mayo
- ⅔ cup Mayonaisse
- 1 tbsp Creamy Horseradish
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
Instructions
- Combine ingredients for marinade in a gallon zipper bag. Add in sliced meat. Seal bag and place in refrigerator for at least 4 hours (8 is better). NOTE: If you cut the steak when it is still partially frozen, you can get much thinner pieces.
- In a small bowl, combine mayo ingredients thoroughly. Cover and place in refrigerator until ready to build burritos.
- In a medium bowl, combine peppers, onion, garlic, oil, salt and pepper. Toss to evenly coat.
- In an large saute pan over medium high heat, add steak strips. Cook for about 8 minutes (or until desired doneness), while stirring occasionally. Remove from pan and set aside.
- Add vegetable mixture to same pan and saute for 5-10 minutes and remove from pan.
- Place tortilla on flat surface. Add 3 slices of provolone to the center. Spread with horseradish mayo. Then add a portion of steak followed by a portion of vegetables. Fold the sides of the tortilla into the middle then roll the tortilla from the bottom up. Repeat with remaining tortillas. Spray each with cooking spray.
- Heat grill pan to medium-high. Once hot, grill each tortilla (starting on the seam side), for roughly 3 minutes on each side. Let rest for a few minutes before cutting in half to serve.
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