Crispy Steak Cheese Tortilla Melts (Print Version)
Sizzling steak, peppers, and melted cheese wrapped in golden crispy tortillas for a satisfying handheld Tex-Mex meal.
# What You'll Need:
→ Meat
01 - 12 oz flank steak or sirloin, thinly sliced
→ Marinade
02 - 1 tbsp olive oil
03 - 1 tbsp lime juice
04 - 1 tsp chili powder
05 - ½ tsp salt
06 - ¼ tsp black pepper
07 - 1 clove garlic, minced
→ Vegetables
08 - 1 small red onion, thinly sliced
09 - 1 small red bell pepper, thinly sliced
10 - 1 small green bell pepper, thinly sliced
→ Cheeses
11 - 2 cups shredded mozzarella
12 - 1 cup shredded cheddar
→ Tortillas
13 - 4 large flour tortillas (10 inch)
→ Additional
14 - 2 tbsp vegetable oil (for frying)
15 - Optional: salsa, sour cream, chopped cilantro for serving
# How to Make It:
01 - In a mixing bowl, combine the thinly sliced steak with olive oil, lime juice, chili powder, salt, black pepper, and minced garlic. Toss to coat evenly and let rest while preparing the remaining ingredients.
02 - Heat a large skillet over medium-high heat with a light drizzle of oil. Sear the marinated steak slices for 1 to 2 minutes per side until nicely browned but still juicy. Transfer to a plate and set aside.
03 - In the same skillet, add the sliced red onion and both bell peppers. Sauté for 4 to 5 minutes until softened and lightly caramelized. Remove from heat.
04 - Wipe the skillet clean. Warm each flour tortilla briefly to make it pliable. Divide the seared steak, sautéed vegetables, shredded mozzarella, and shredded cheddar evenly among the tortillas. Fold the sides inward, then roll tightly into a sealed wrap.
05 - Heat vegetable oil in the skillet over medium heat. Place the assembled wraps seam-side down and cook for 2 to 3 minutes per side until the tortillas are golden brown and crispy.
06 - Slice each crisp wrap in half and serve immediately with salsa, sour cream, and chopped cilantro if desired.
# Expert Advice:
01 -
- The marinade takes five minutes but makes the steak taste like you planned this meal for a week.
- Crispy on the outside, gloriously cheesy on the inside, and you probably have most of the ingredients already.
02 -
- Do not overcook the steak during the sear because it will warm through again inside the tortilla and you want it tender, not tough.
- Letting the wraps rest seam side down in the pan for the first minute without moving them is the secret to them staying sealed.
03 -
- Slice the steak as thin as you can while it is still slightly chilled because it firms up the meat and makes clean cuts effortless.
- Use two skillets if you have them so you can crisp two wraps at once and eat together instead of in shifts.