This may be your new favorite way to eat a Philly Cheesesteak. Enjoy the mouthwatering beef, cheese, peppers, and onions all wrapped up in a whole-wheat tortilla. This recipe can be eaten immediately or made ahead to enjoy later.
Nutrition per serving may change if servings are adjusted.
1 pound beef top round steak, trimmed of fat
2 teaspoons all-purpose flour
¼ teaspoon dry mustard
½ cup fat-free milk
1 ounce reduced-fat Provolone cheese, torn into pieces (1 to 2 slices)
2 tablespoons grated Parmesan cheese
1 teaspoon olive oil
1 (8 ounce) package sliced fresh mushrooms, such as shiitake, button or cremini
1 large onion, thinly sliced
1 medium red sweet pepper, seeded and cut into thin strips
1 medium yellow sweet pepper, seeded and cut into thin strips
½ to 1 teaspoon bottled hot pepper sauce
4 8 to 9-inch whole-wheat, low-carbohydrate flour tortillas, such as La Tortilla Factory™ Smart & Delicious brand
Partially freeze meat. Thinly slice across the grain into bite-size strips.
Meanwhile, prepare cheese sauce. In a small saucepan, combine flour and dry mustard. Gradually add milk, stirring with a whisk until blended. Cook and stir until mixture comes to boiling; reduce heat. Cook and stir 1 minute or until slightly thickened. Gradually add cheeses, stirring until smooth. Remove from heat; cover and keep warm. The mixture will thicken as it cools.
In an extra-large skillet, heat oil over medium-high heat. Add half of the meat; cook and stir about 3 minutes or until slightly pink in center. Remove with a slotted spoon. Repeat with remaining meat; remove. Add mushrooms, onion, half of the red pepper strips and half of the yellow pepper strips to skillet; cook and stir about 4 minutes or just until tender. Return all of the meat to skillet. Season mixture with hot pepper sauce.
To assemble, spoon about 1¼ cups of the meat mixture onto each tortilla. Top with about 2 tablespoons of the cheese sauce. Fold bottom edge of tortilla up and over filling. Fold one opposite side in; roll up from the bottom. If necessary, secure with toothpicks. Serve with remaining sweet pepper strips on the side.
To make ahead: Prepare and assemble as directed. Wrap each burrito in plastic wrap and chill up to 2 hours. To serve, unwrap burrito and place on a microwave-safe plate. Microwave on 70% power (medium-high) about 2½ minutes or until heated through.