PHILADELPHIA CHEESE STEAK WRAPS

By Jaxson

Ingredients

• 1 1LB BEEF FLANK STEAK
• 1 TBSP COOKING OIL
• 1 CUP RED SWEET PEPPER STRIP
• 1 CUP THIN ONION WEDGES
• 1 1/2 TSP DRIED ITALIAN SEASONING CRUSHED
• 1 14 OZ CAN BEEF BROTH
• 1/2 CUP MAYO
• 4 TSP PREPARED HORSERADISH
• 6 10 IN FLOUR TORTILLAS WARMED
• 3 SLICES PROVOLONE CHEESE, HALVED

Preparation

Step 1

1 TRIM THE FAT FROM THE MEAT. IN A LARGE SKILLET, BROWN MEAT ON BOTH SIDES IN HOT OIL. IN A SLOW COOKER COMBINE SWEET PEPPER, ONION, AND ITALIAN SEASONING. TOP WITH MEAT. OUR BROTH OVER MEAT.

2 COVER COOK ON LOW FOR 10-12 HOURS OR HIGH FOR 5-6

3 TRANSFER MEAT TO A CUTTING BOARD, USING 2 FORKS, SHRED THE MEAT. COMBINE MAYO AND HORSERADISH, EVENLY SPREAD MIXTURE ON TORTILLAS. ARRANGE MEAT ALONG CENTER OF EACH TORTILLA. USING A SLOTTED SPOON, PLACE ONION MIXTURE FROM COOKER ON MEAT. TOP WITH CHEESE.