February 11, 2009

Philly Steak Wraps

1 tbs. beef bouillon granules
1/2 c. water
3 garlic cloves, pressed
1/8 tsp black ground pepper
1 1 lb. boneless beef top sirloin, cut into small strips
1 small green bell pepper, cut into strips
1 small onion, cut into slices
vegetable oil
2 cups. shredded mozzarella cheese
4 flour tortillas

Combine bouillon granules, water, garlic, and black pepper in a resealable plastic bag, and add steak. Marinate in refrigerator 1-3 hours. In a skillet with small amount of oil saute' vegetables 5-7 minutes or until crisp-tender. Remove veggies and cook steak for 2-3 minutes or until steak is medium rare. Place both veggies and steak in a covered bowl to keep warm. For each wrap sprinkle 1/2 c. cheese over tortilla and place a forth of the steak and veggies in the center. Roll up lightly. Repeat with remaining tortillas. Heat pan over medium-high until hot. Place wraps seam side down, in pan. Spray or brush veg oil or butter lightly. Cook 2-3 minutes on each side or until golden brown. Remove wraps to cutting board and cut each wrap diagonally in half. Serve immediately. 4 Servings
Picture courtesy of Pampered Chef