American · Lunch
Philly Cheesesteak Wrap
Thin-sliced lean beef sirloin seared with onion and green bell pepper, seasoned simply and folded into a whole-wheat tortilla with melted provolone. Lighter fats and restrained cheese keep it lean while retaining the savoury, peppery, oniony character of a classic Philadelphia cheesesteak.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
392Calories
47.1gProtein
11.6gFat
25.4gCarbs
6.9gSugar
4.6gFiber
1074mgSodium
128mgChol
4.9gSat Fat
642mgPotassium
387mgCalcium
2.8mgIron
1.3mcgVitamin B12
69mgVitamin C
Goes well with
Sparkling Water with Lemon
local
Yuengling Lager
international
protein-rich
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Slice the beef sirloin thinly across the grain and cut the onion and green bell pepper into thin strips, keeping the beef separate.
2
Sauté
Heat the olive oil in a nonstick skillet over medium-high heat and cook the onion and pepper for 4 minutes until softened and lightly browned at the edges.
3
Sear
Push the vegetables aside, add the beef in a single layer to the hot skillet and sear over medium-high heat for 3 minutes until no pink remains.
4
Melt
Toss beef and vegetables together, season with salt and pepper, lay the provolone slice over the top and cover over low heat for 1 minute until melted.
5
Plate
Warm the whole-wheat tortilla briefly, pile the cheesy beef down the centre, fold the sides, roll tight, halve on the diagonal and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean beef sirloin
- 1 cup140g onion
- 1 1/3 cup150g green bell pepper
- 1.8 oz50g provolone cheese, 1 slice
- 22 whole-wheat tortilla (124g)
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
