Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by placing the ribeye steak in the freezer for 30 to 60 minutes to firm it up; this makes slicing easier.
- Once firm, use a sharp knife to cut it into thin strips, aiming for about 1/4 inch thick.
- Heat a large skillet over medium heat, adding a splash of olive oil as it warms.
- Toss in the sliced onions, stirring occasionally for about 10-15 minutes, until they become soft and caramelized.
- Lower the heat slightly and add the thinly sliced ribeye steak to the skillet with the caramelized onions.
- Sauté for about 3-5 minutes until the steak is browned and cooked through.
- Layer the sliced provolone cheese evenly over the beef and onions.
- Cover the skillet with a lid for about 2 minutes, allowing the steam to melt the cheese.
- Warm the tortillas in a separate skillet over low heat for about 30 seconds on each side.
- Scoop the steak and cheese mixture onto the center of each tortilla and wrap tightly.
- Slice each wrap in half diagonally and serve immediately.
Nutrition
Notes
For best results, slice the steak thinly, balance flavors with caramelized onions, cover while melting cheese, and store leftovers in an airtight container.