We guarantee you’ll score major points when you serve this meaty recipe to your home team.
Photo by Iuliia Nedrygailova
SERVES 4–6 AS AN APPETIZER
1 tablespoon canola oil
1 pound sirloin steak, sliced
Steak seasoning
½ teaspoon dried oregano
1 onion, sliced
1 green bell pepper, sliced
4 9-inch flour tortillas
2 cups Monterey Jack or Mexican cheese blend
Sour cream, for garnish
Salsa, for garnish
In a 9- or 10-inch skillet, heat oil over medium heat. Season steak slices with seasoning mix and oregano, and set aside. Sauté onions and bell pepper until tender. Add sliced steak and cook 3–4 minutes, stirring constantly, until steak is brown. Remove steak and vegetables from skillet and drain. Wipe out skillet with a paper towel and return to heat.
Place a tortilla in the clean skillet. Top with one-fourth of the steak vegetable mixture, and cover with approximately one-fourth of the cheese. Carefully fold the tortilla in half into a half-moon shape. Cook until the bottom side is golden brown, 1–2 minutes. Flip and cook on the other side until brown. Remove to a cutting board and slice. Repeat with remaining tortillas. Serve with sour cream and salsa.
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