Cheesesteak Burritos

INGREDIENTS

• 1 1/2 lb. rib-eye steak, thinly sliced
• kosher salt
• Freshly ground black pepper
• 1/4 tsp. steak seasoning
• 1 large onion, thinly sliced
• 1 red bell pepper, diced
• 1/4 c. freshly chopped cilantro
• 1/2 lb. sliced provolone
• 1/2 lb. sliced Monterey Jack
• 4 flour tortillas
• 1 avocado, sliced
• Sour cream, for serving

•    DIRECTIONS

  1. Season steak with salt, pepper, and steak seasoning, then set aside. In a large skillet over medium heat, cook onions and peppers until soft, about 5 minutes. Fold in cilantro, then remove any excess liquid with a paper towel.
  2. Add steak to skillet and cook until seared, 3 minutes per side. Top steak with provolone and Monterey Jack and cover to let cheese melt.
  3. Meanwhile, warm tortillas in a large skillet. Transfer cheesesteak into warm tortilla, add avocado and a dollop of sour cream, and fold up, burrito style. Serve immediately.