PHILLY CHEESESTEAK BURRITO RECIPES

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PHILLY CHEESESTEAK BURRITOS RECIPE | EATINGWELL



Philly Cheesesteak Burritos Recipe | EatingWell image

This may be your new favorite way to eat a Philly Cheesesteak. Enjoy the mouthwatering beef, cheese, peppers, and onions all wrapped up in a whole-wheat tortilla. This recipe can be eaten immediately or made ahead to enjoy later.

Provided by Diabetic Living Magazine

Categories     Healthy Burrito Recipes

Total Time 1 hours 10 minutes

Number Of Ingredients 13

1 pound beef top round steak, trimmed of fat
2 teaspoons all-purpose flour
¼ teaspoon dry mustard
½ cup fat-free milk
1 ounce reduced-fat Provolone cheese, torn into pieces (1 to 2 slices)
2 tablespoons grated Parmesan cheese
1 teaspoon olive oil
1 (8 ounce) package sliced fresh mushrooms, such as shiitake, button or cremini
1 large onion, thinly sliced
1 medium red sweet pepper, seeded and cut into thin strips
1 medium yellow sweet pepper, seeded and cut into thin strips
1/2 to 1 teaspoon bottled hot pepper sauce
4 8 to 9-inch whole-wheat, low-carbohydrate flour tortillas, such as La Tortilla Factory™ Smart & Delicious brand

Steps:

  • Partially freeze meat. Thinly slice across the grain into bite-size strips.
  • Meanwhile, prepare cheese sauce. In a small saucepan, combine flour and dry mustard. Gradually add milk, stirring with a whisk until blended. Cook and stir until mixture comes to boiling; reduce heat. Cook and stir 1 minute or until slightly thickened. Gradually add cheeses, stirring until smooth. Remove from heat; cover and keep warm. The mixture will thicken as it cools.
  • In an extra-large skillet, heat oil over medium-high heat. Add half of the meat; cook and stir about 3 minutes or until slightly pink in center. Remove with a slotted spoon. Repeat with remaining meat; remove. Add mushrooms, onion, half of the red pepper strips and half of the yellow pepper strips to skillet; cook and stir about 4 minutes or just until tender. Return all of the meat to skillet. Season mixture with hot pepper sauce.
  • To assemble, spoon about 1 1/4 cups of the meat mixture onto each tortilla. Top with about 2 tablespoons of the cheese sauce. Fold bottom edge of tortilla up and over filling. Fold one opposite side in; roll up from the bottom. If necessary, secure with toothpicks. Serve with remaining sweet pepper strips on the side.

Nutrition Facts : Calories 328.8 calories, CarbohydrateContent 30.9 g, CholesterolContent 65.3 mg, FatContent 11 g, FiberContent 14.3 g, ProteinContent 39.3 g, SaturatedFatContent 3 g, SodiumContent 488.4 mg, SugarContent 7.7 g

PHILLY CHEESESTEAK BORRITOS - 500,000+ RECIPES, MEAL ...



Philly Cheesesteak Borritos - 500,000+ Recipes, Meal ... image

"Burrito beef and vegetables"

Total Time 40 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 13

1 pound Beef top round steak
2 Tsp Flour
1/4 Tsp Dry mustard
1/2 cup Fat free milk
1 ounce Reduced fat Provolone cheese Torn into pieces (1to 2 slices)
2 tablespoons Parmesan cheese grated
1 Tsp Olive oil
1 8-ounce package sliced fresh mushrooms Shiitake, button, or cremini
1 large Onion Thinly sliced
1 medium Red sweet pepper Cut into thin strips
1 medium Yellow sweet pepper Cut into thin strips
1/2 to 1 Tsp Bottled hot pepper sauce
4 8 to 9 inch Whole wheat flour tortillas

Steps:

  • "1). Trim fat from meat. Partially freeze meat. Thinly slice across the grain into bite-size strips. 2). Meanwhile, prepare cheese sauce. In a small saucepan combine flour and dry mustard. Gradually add milk, stirring with a whisk until blended. Cook and stir until mixture comes to boiling; reduce heat. Cook and stir for 1 minute or until slightly thickened. Gradually add cheeses, stirring until smooth. Remove from heat; cover and keep warm. The mixture will thicken as it cools. 3). In a very large skillet heat oil over medium-high heat . Add half of the meat; cook and stir about 3 minutes or until slightly pink in center. Remove with a slotted spoon. Repeat with remaining meat; remove. Add mushrooms, onions, half of the red pepper strips, and half of the yellow pepper strips to skillet; cook and stir about 4 minutes or jest until vegetables are tender. Return all of the meat to skillet. Season mixture with hot pepper sauce. 4). To assemble, spoon about 1 1/4 cups of the meat mixture onto each tortilla. Top with about 2 tablespoons of the cheese sauce. Fold bottom edge of tortilla up and over filling. Fold in one opposite side; roll up from the bottom. If necessary, secure with toothpicks. Serve with remaining pepper strips. Make ahead directions: prepare and assemble as directed. Wrap each burrito in plastic wrap and chill for up to 2hours, to serve, unwrap burrito and place on a microwave-safe plate. Microwave on 70 percent power (medium-high) about 2 1/2 minutes or until heated through."

Nutrition Facts : Calories 356 calories, FatContent 17.74939387455 g, CarbohydrateContent 21.90789874551 g, CholesterolContent 75.452075 mg, FiberContent 9.07058130993694 g, ProteinContent 34.06359725 g, SaturatedFatContent 6.31663856243786 g, ServingSize 1 1 Serving (335g), SodiumContent 381.240024999991 mg, SugarContent 12.837317435573 g, TransFatContent 4.21013331248782 g

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