Cheesesteak Wrap

I made cheesesteak empanadas for my family with half of the steak and other ingredients in this recipe.  I was craving a cheesesteak, but I didn’t want all of the carbs from the puff pastry.  My dinner was just as delicious, but much lighter in fat and calories.

Ingredients:

8 ounces sirloin steak (or 3 filet mignon small filets)

1 tablespoon espresso balsamic vinegar

1 tablespoon extra virgin olive oil

2 teaspoons steak seasoning divided

½ sweet onion

1 bell pepper diced

4-6 slices provolone cheese

½ cup spinach

Spinach or whole wheat large tortillas

Optional: Fresh Queso or Cheese Whiz for dipping

Directions:

1. Place steak in a covered container or zip-lock bag.  Add olive oil, vinegar, and steak seasoning.  Marinate for 4 hours or more in the refrigerator. 
2. Preheat the oven to 425 degrees.
3. Preheat a grill to high heat.
4. Spray the grill with nonstick spray.
5. Grill the steak for 3-4 minutes per side.  Allow steak to rest for at least 5 minutes before slicing.
6. Meanwhile, spray a nonstick pan with olive oil spray.  Spread out the onion, peppers, and garlic. Sprinkle with 1 teaspoon steak seasoning.  Cook over medium heat for 5 minutes stirring often.
7. To serve spread out a layer of spinach on each tortilla. 
8. Spoon steak, peppers, and onions in the center of each tortilla.  Top with a slice of provolone cheese.
9. Optional serve with fresh queso or cheese whiz sauce.