Giant Philly Cheesesteak Crunch Wrap
When you're two favourite dishes become one..and in giant form! This Giant Cheesesteak quesadilla is cheesy and full to the brim with flavour!
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 4 steaks, very thinly sliced
- 4 green peppers sliced
- 2 onions, sliced
- 4 cups sliced mushrooms
- 2 cloves garlic minced
- ¼ cup melted butter
- 8 large Tortilla wraps
- For the dip:
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ tsp minced garlic
- 2 tsp lemon juice
- 1 tbsp chopped chives
- Sliced mozzarella cheese
- Hard Taco Shells
- Salt and pepper to taste
Instructions
- Heat oil in a large pan over medium-high heat. Add mushrooms and onions, stir and then cover with a lid to steam. Cook for about 5 minutes until softened and liquid is evaporated. Add green peppers and cook again until just softened. Remove from pan and set aside.
- Bring the pan to high heat, add oil and steak. Sear steak until browned, drain juices. Add vegetables back to pan with steak with garlic. Cook for 5 minutes until aromatic. Remove and let cool slightly.
- Brush a large 2-inch deep pan with butter and arrange tortillas (as per the video). Lay down a layer of mozzarella cheese, then top with all of the steak mix. Top with halved hard taco shells. Top with remaining steak mix and a layer of cheese. Place the last tortilla in the middle and fold over all of the quesadillas. Top with a piece of greaseproof and weigh down with another baking tray (and something heavy).
- Bake for 25 minutes at 200°C.
- Meanwhile, make the garlic dip Mix all ingredients and set aside until your crunchwrap is ready.
- Slice up and serve with dip!
Watch the recipe video here:
Giant Philly Cheesesteak Crunch Wrap
Giant Philly Cheesesteak Crunch Wrap
Posted by Twisted on Wednesday, August 22, 2018
