Ingredients
- 1 lb thinly sliced beef (ribeye or deli roast beef)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tbsp olive oil or butter
- Salt and black pepper, to taste
- 1/2 tsp garlic powder (optional)
- 6 medium flour tortillas
- 6 slices provolone cheese (or 1.5 cups shredded)
- Optional: red bell pepper, mushrooms, hot sauce
Instructions
- In a large skillet, heat olive oil or butter over medium heat. Add onions and bell peppers and sauté until soft and lightly caramelized, about 5–7 minutes. Season with salt, pepper, and garlic powder.
- Add the thinly sliced beef and cook until browned and just cooked through. Mix well with the vegetables.
- Lay out tortillas and divide the beef mixture among them. Top each with a slice of provolone cheese or a handful of shredded cheese.
- Roll up tightly and place seam-side down in a heated skillet or on a greased baking sheet.
- For skillet: cook over medium heat until golden brown on all sides and cheese is melted, turning as needed. For oven: bake at 400°F (200°C) for 10–12 minutes until crispy and golden.
- Let cool slightly, slice in half if desired, and serve warm with dipping sauce.
Notes
- Swap provolone for mozzarella or American for different flavors.
- Add sautéed mushrooms or red pepper for extra depth.
- To reheat, use a skillet or air fryer for best texture.
- Freeze before baking for an easy make-ahead snack—just extend baking time when cooking from frozen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack, Dinner
- Method: Pan-seared or baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll up
- Calories: 310
- Sugar: 3g
- Sodium: 570mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
