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


Recipe Summary

40 mins
1 hr 10 mins


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

1 burrito
329 calories; protein 39.3g; carbohydrates 30.9g; dietary fiber 14.3g; sugars 7.7g; fat 11g; saturated fat 3g; cholesterol 65.3mg; vitamin a iu 1156.7IU; vitamin c 127.3mg; folate 62.7mcg; calcium 217.9mg; iron 4.4mg; magnesium 51.7mg; potassium 879.7mg; sodium 488.4mg.

4 1/2 lean protein, 2 vegetable, 1 starch