Ingredients
2 medium sized burritos
½ green pepper, sliced
½ red pepper, sliced
1 small onion, sliced
1 clove garlic, minced
½ pound good quality steak (ribeye is the common choice), chopped or sliced
Salt and pepper to taste
6 ounces of chopped mushrooms
3 slices Provolone cheese, cut in half (3 halves for each tortilla)
1 tbsp. Olive oil
2 tsp mayonnaise (optional)
Instructions
Heat a skillet with the olive oil and the garlic
Place the meat, add salt and pepper to taste
Remove meat when fully cooked, set to the side and keep warm
In the same pan, sautee all the vegetables until tender, add oil if needed
Add the meat back into the skillet and combine
If using the mayo, spread one teaspoon on each tortilla
Divide the filling equally between the tortillas
Fold the tortilla to cover
Heat a skillet to medium heat
Add very little oil and place one of the folded tortillas in the skillet
Turn the tortilla over when it starts to become golden brown and cook the other side.
Repeat with the second tortilla
Slice and serve