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Home
> Recipes > Low Carb Crockpot > Philiadelphia Cheese Steak Wraps
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Philadelphia Cheese Steak Wraps
Ingredients
- 1 pound beef flank steak
- 1 tablespoon cooking oil
- 1 cup red sweet pepper strips
- 1 medium onion, cut into this wedges
- 1 1/2 teaspoons dried Italian seasoning, crushed
- 1 14-ounce can beef broth
- 1/2 cup light mayonnaise dressing or salad dressing
- 4 teaspoons prepared horseradish
- 6 9- to 10-inch whole wheat flour tortillas, warmed
- 3 slices provolone cheese, halved
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Prep: 20 Minutes
Cook: Low 10 to 12 Hours, High 5 to 6 Hours
Makes: 6 Servings
Slow Cooker: 4- or 5-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- Trim fat from meat. In a large skillet brown meat on both sides in hot oil. In a 4- to 5-quary slow cooker combine sweet pepper, onion, and Italian seasoning. Top with meat. Pour broth over meat.
- Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
- Transfer meat to a cutting board. Use two forks to shred the meat. In a small bowl combine mayonnaise dressing and horseradish. Evenly spread mayonnaise mixture on tortillas. Arrange meat along center of each tortilla. Using a slotted spoon, place onion mixture on meat. Top each with half of a slice of cheese. Roll up tightly.
Nutrition Fact per Serving: 421 cal. 21 g total fat(7 g sat. fat), 48 mg chol., 900 mg sodium, 33 g carb, 3 g fiber, 25 g pro.
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