Kristy Cook
Ingredients:
2 tsp olive oil
1 bell pepper, thinly sliced
1 small yellow onion, thinly sliced
Kosher salt
Freshly ground black pepper
1/2 lb skirt steak, thinly sliced
1/2 tsp dried oregano
2 large flour tortillas
1 1/2 cups shredded provolone
Freshly chopped parsley, for garnish
Directions:
Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add bell pepper and onion. Season with salt and pepper. Cook until soft, about 5 minutes. Remove from skillet and set aside.
Increase heat to medium-high and add remaining olive oil. Season skirt steak with oregano, salt, and pepper. Add steak to skillet and cook until the steak is seared on both sides, about 3 minutes per side. Remove from heat.
Wipe out the skillet and reduce heat to medium. Place one tortilla in the skillet and sprinkle half the cheese over it. Add steak, cooked peppers, and onions on top of the cheese. Sprinkle the remaining cheese and top with the second tortilla.
Cook until the cheese is melty and the tortilla is golden and crispy, about 3 minutes per side.
Remove from skillet and slice into wedges. Garnish with parsley before serving.
Prep Time: 5 mins | Cooking Time: 15 mins | Total Time: 20 mins
Servings: 4
