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  James's Mexican Cheese Steak

 

4  Soft Taco Size Flour Tortillas warmed
2 lbs. Eye of Round Roast cut into 1/16-inch slices
1 lb. Mushrooms sliced thick
1 medium Purple Onion sliced thin
1 Red Bell Pepper sliced
4 slices white (Provolone, White American) Cheese
Olive Oil


Saute onions, peppers, and mushrooms in an oiled iron skillet. Remove to a warming dish. Heat skillet to medium high and cook steaks on one side for 1 minute, 45 seconds. Turn steaks and cook for 20 seconds. "Chop" steak slices with the side of a metal spatula to tenderize. Place cheese slices on top of meat for a few seconds until melted. Transfer meat to warmed tortillas. Top with sautéed veggies.

Serve with; Salad or Granny's Coleslaw SA28 or Shanna's Country Potatoes Salad SA48 or Kat's Guacamole SaladM21 or Kat's Pinto Beans & FrijolesM24