This little creation is seriously the best of both worlds! A little TexMex and little Philly and a whole lot of yummy!! It’s low carb so THM S!
2 lbs sirloin steak cut thin
3 tbsp. Avocado Oil or Coconut oil
3 tbsp. Liquid Aminos
3 chopped cloves of garlic
Salt & pepper to taste
1/2 green bell pepper sliced thin
1/2 red bell pepper sliced thin
1 small jalapeno sliced thin with seeds and stems removed
1 medium onion sliced thin
2 tbsps. butter
Swiss & provolone cheese slices
Low Carb Tortillas or Wonder Wraps from the THM Cookbook
Slice peppers/onions and set aside.
Chop up garlic and set aside.
Slice steak thin.
Mix liquid aminos, 2 tbsp of avocado oil & garlic with the steak.
Heat a skillet with the tablespoon avocado oil or coconut oil on medium high heat.
Place steak & sliced veggies in skillet & cook until browned (maybe 10 minutes).
After 5 minutes add in the chopped garlic.
Cook until meat is cooked to your liking.
Remove from heat and add the provolone and swiss to the top of the hot meat/veggies.
Brown up your tortillas in butter and spread the South West Spicy Mayo on.
Place the steak, veggies, & cheese on top and wrap it up.
Add a little South West Spicy Mayo on the top.
This should serve 4.