Philly Cheese Steak Tortilla
For Tortilla:
- 2 cups MAYA All-Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- ¾ cup water
- 3 tablespoons shortening
For Philly Cheese Steak:
- 2 pieces medium-sized onions (thinly slice)
- ¼ cup butter
- 500 grams beef (sukiyaki cut)
- 2 tablespoons Worcestershire sauce
- 3 tablespoons prepared steak sauce
- salt and pepper
- oil
- red and green bell peppers (as needed)
- sliced mozzarella cheese (as needed)
- sliced cheddar cheese (as needed)
- Tortilla: Mix flour, salt, baking powder, water and shortening. Stir until it is manageable to knead. Knead for 10 to 12 minutes, adding flour or water if needed to achieve a smooth dough. Rest for at least an hour.
- Divide dough into 8 to 10 portions. On a lightly floured surface, using rolling pin, flatten out the portioned dough into a 10-inch circle.
- In a greased crepe pan or cast-iron pan, cook tortillas over medium heat until lightly brown. Set aside.
- Philly Cheese Steak: In a heavy bottom pan, caramelize onions, add butter and continue stirring until butter melts. Set aside.
- Marinate beef for an hour with Worcestershire sauce, steak sauce, salt and pepper.
- In a medium-sized pan, heat oil over high heat, sauté bell peppers, then add marinated beef then stir fry until beef is tender then add the caramelized onion. Turn-off the heat.
- Assemble: Place tortilla wrap in a plate then arrange 2 pieces of mozzarella cheese and cheddar cheese, then fill it up with the steak. Roll tortilla then serve.
Yield: 8 servings
