Philly Steak Wraps

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Servings: 4 Prep: 45 min Dairy Free Gluten Free Low Carb Paleo Junk Food Makeover Kids No Leftover Sandwich Simple Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Green Bell Pepper, Extra Virgin Olive Oil, Sliced Mushrooms, Ground Black Pepper, Coconut Flour Tortillas

Ingredients

1 ½ pounds rib eye steaks

1 onion

1 green bell pepper ⚠

3 tablespoons extra virgin olive oil ⚠

2 ½ cups sliced mushrooms ⚠

1 ½ teaspoons sea salt, to taste

ground black pepper, to taste ⚠

8 coconut flour tortillas, optional ⚠

Instructions

1. If your steak is not frozen, freeze it overnight.

2. Remove steak from freezer and using your sharpest knife, slice the steak as thinly as possible. Peel and slice onion. Slice green pepper.

3. In a skillet over medium high heat, sauté the onions, bell peppers, and mushrooms in oil. Remove veggies from pan.

4. Turn heat to high. Add the rib eye steak and season generously with sea salt and black pepper. Cook for a couple of minutes until browned.

5. Add sautéed veggies back to the pan with the meat and reduce heat to low until veggies are warmed through.

6. Serve either on a plate or rolled up in coconut flour tortillas.