A delicious keto-friendly recipe for a steak and cheese burrito, using a cheese 'tortilla' instead of a traditional one. Features thinly sliced steak marinated and fried, combined with sautéed peppers, onions, and mushrooms.
- Freeze some steak and slice it super thin (freezing it will help cut it thin).
- Combine the steak in a ziploc bag or bowl with 1 tablespoon of garlic and onion powder, 1 teaspoon of paprika and ground thyme, 1/4 cup of worcestershire sauce, 1/4 cup of soy sauce, and a tablespoon of olive oil. Let it sit for an hour at room temperature.
- Fry the steak on a medium high pan for a few minutes until the steak is no longer pink.
- Add 1 sliced green or red pepper, 1 sliced onion, and about 1 cup of sliced mushrooms and saute until softened.
- Wipe the pan clean and heat it to medium high. Add about 2 cups of shredded mozzarella or monterey jack cheese and cook it for a few minutes, just until there are bubbles in the middle and the edges are golden brown.
- Slide the cheese off the pan onto a cutting board.
- Place some steak down followed by a few slices of provolone cheese. On top of the cheese, add some of the sauteed vegetables.
- Roll the cheese tortilla up like you would normally do with a burrito and enjoy.
