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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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 1 1/4 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 2 1/2 minutes or until heated through.

Nutrition Facts

329 calories; 11 g total fat; 3 g saturated fat; 65 mg cholesterol; 488 mg sodium. 880 mg potassium; 30.9 g carbohydrates; 14.3 g fiber; 8 g sugar; 39.3 g protein; 1157 IU vitamin a iu; 127 mg vitamin c; 63 mcg folate; 218 mg calcium; 4 mg iron; 52 mg magnesium;