Philly Cheese Steak Wraps
Makes 4 covers.
1Â 1/2 pounds flank steak
1/4 cup soy sauce
1/4 teaspoon cayenne pepper
1 teaspoon cumin
2 tablespoons grease
Montreal Steak Seasoning or coarse salt and black pepper, to taste
3 medium sweet onions, peeled and very finely sliced
6 ounces shredded smoked Cheddar cheese
1/2 cup A1 brand name or other steak sauce
4 (12-inch) flour tortillas
Pat flank steaks dry with paper towels and place in shallow dish.
Integrate soy, cayenne, cumin and vegetable oil. Rub mixture into meat, finish both sides uniformly. Sprinkle with Montreal Steak Seasoning or coarse salt and black pepper and let stand.
Heat nonstick griddle or big nonstick skillet over high heat. Place meat onto skillet or grill and cook for 5 minutes when pan is over hot. Lower heat to medium-high. Turn steak over and prepare 10 to 12 minutes more. Place a loose foil tent over meat to show heat and control spattering. Get rid of meat from pan and let stand.
When onions are just about done, add a 2nd frying pan to range and heat the pan over greatest setting. Prepare tortillas in a dry preheated pan 30 seconds on each side for each tortilla and pile up on a work surface area or cutting board. Shred the flank steak meat with a very sharp knife by slicing the meat very, really thin, holding your sculpting knife on an extreme angle and working versus the grain across the meat.
To assemble, paint a tortilla with steak sauce utilizing a pastry brush. Stack meat, smoked shredded cheese and onions down the center of tortilla. Tuck the leading and bottom edges of wrap in and twist the tortilla a quarter turn. Wrap and roll meats up into a burrito shape. Split each wrap in 2 with a cut across the middle of the wrap.
Sprinkle with Montreal Steak Seasoning or coarse salt and black pepper and let stand.
Turn steak over and cook 10 to 12 minutes more. Shred the flank steak meat with a really sharp knife by slicing the meat extremely, extremely thin, holding your carving knife on an extreme angle and working against the grain across the meat.
To assemble, paint a tortilla with steak sauce using a pastry brush. Wrap and roll meats up into a burrito shape. For more info visit: http://bigtonyswestphillycheesesteaks.com/