Cheese Steak and Pepper Tortilla Wraps

Ingredients:

2 tablespoons extra virgin olive oil, divided (plus more as needed)
1 lb thinly sliced ribeye (or shaved beef)
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
6 medium-size tortillas
1 cup Trader Joe’s Swiss & Gruyere Cheese Blend, shredded (provolone or American cheese as alternatives)
Pickled jalapeño peppers, to taste (highly recommended)

Instructions:

1️⃣ Sauté the vegetables
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and bell peppers. Season with a little salt and pepper. Sauté for 6–8 minutes, stirring occasionally, until softened and lightly caramelized. Transfer to a plate and set aside.

2️⃣ Cook the steak
Add the remaining tablespoon of olive oil to the same skillet. Add the thinly sliced ribeye and cook for 2-3 minutes, breaking it apart with a spatula, until browned and cooked through. Season lightly with salt and pepper.

3️⃣ Combine and melt
Return the cooked onions and peppers to the skillet with the steak. Toss everything together, then turn off the heat. Immediately top with shredded cheese, cover the pan, and let the residual heat melt the cheese for 1–2 minutes.

4️⃣ Warm the tortillas
While the cheese melts, warm tortillas in a dry skillet or on a griddle for about 10–15 seconds per side until soft and pliable. You can also reheat them in the microwave, covered with a damp paper towel (30 seconds works for me.)

5️⃣ Assemble the wraps
Spoon the cheesy steak-and-pepper mixture into the warm tortillas. Top with pickled jalapeños for a tangy kick.

6️⃣ Serve and enjoy
Fold and serve hot — the perfect blend of savory steak, sweet peppers, and melty cheese wrapped in a soft tortilla.