Combine the bold flavors of our Farmstyle Cheddar Slices with steak and any leftover veggies for a savory bite that’s perfect on the go.
1.1 lbs rib-eye steak, thinly sliced
Kosher salt to taste
Freshly ground black pepper to taste
Garlic powder to taste
Paprika to taste
½ cube of beef bouillon
1 ¾ cup of onion, diced
1 ⅛ cup of red bell pepper, diced
1 ⅛ cup of green bell pepper, diced
Tortilla Cheese Skirt:
Season steak with salt, black pepper, garlic powder, paprika, and bouillon, then set aside.
In a large skillet over medium heat, cook onions and peppers with salt, pepper, and garlic powder until soft and set aside.
Add more oil to the skillet, then add the steak and cook until seared, 3 minutes per side. Add in the veggies and cheese and mix together until the cheese is fully melted.
Meanwhile, warm tortillas in a large skillet. Transfer cheesesteak into a warm tortilla and fold up, burrito style. Set aside.
For the cheese skirt, melt 4 Sharp Cheddar Slices in a non-stick skillet, placing them in the shape of a square.
Place the burrito directly on top and cover the burrito in melted cheese.
TIP: Melt the cheese gently with low heat, and stop cooking once cheese is fully melted. This prevents it from breaking and keeps the dish cheesy and creamy. If the heat is too high, the cheese can break and may become too greasy.
Shop this recipe
Tillamook Sharp Cheddar
Tillamook Medium White Cheddar