Philly Steak Wraps

Edit

Servings: 4 Prep: 45 min Dairy Free Gluten Free Low Carb Paleo Junk Food Makeover Kids No Leftover Sandwich Simple Stovetop Added about 1 month ago Updated about 1 month ago

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.