Cheesesteak Chimichangas

• extra virgin olive oil↗2 tablespoons
• large onion, thinly sliced↗1
• red bell pepper, seeded and thinly sliced↗1
• lb deli-sliced roast beef or 1 lb leftover steak, sliced↗1 lb
• slices provolone cheese↗8
• salt & fresh ground pepper
• large flour tortillas↗4

Step-by-step instructions

1. 1

   Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and pepper to the pan, and cook until tender, 4-5 minutes.

2. 2

   Add the meat to the pan and continue cooking until cooked through, 3-4 minutes. Season with salt and pepper, and remove from heat. Divide the mixture between the four tortillas and place 2 slices of cheese inside each. Fold it like you’re wrapping up a present.

3. 3

   Wipe the pan out with a paper towel and return it to medium heat. Place the folded pockets into the pan and cook until toasted golden brown and heated through, 2-3 minutes per side.