Ingredients:

  • 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp (15ml) vegetable oil
  • 1 large (150g) onion, thinly sliced
  • 2 medium (200g) bell peppers (red and green), sliced
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) ground cumin
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 4 large (approx. 10-inch) flour tortillas
  • 2 cups (225g) shredded Monterey Jack or Mexican blend cheese
  • 2 tbsp (30g) butter, melted

Instructions:

  1. Pat the sliced steak dry with paper towels. Toss the beef in a bowl with smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
  2. Heat vegetable oil in a 12-inch cast iron skillet over high heat until shimmering. Add the steak in a single layer and sear for 2-3 minutes per side without moving them to create a mahogany crust, then remove and set aside on a plate.
  3. In the same skillet, using the remaining beef fats, sauté the sliced onions and bell peppers for 4-5 minutes until the edges are slightly charred and vegetables are tender-crisp.
  4. Return the seared steak to the pan for 30 seconds to combine with the vegetables, then remove the entire mixture from the pan.
  5. Wipe the skillet clean and place over medium heat. Brush one flour tortilla with melted butter and place it in the pan.
  6. Sprinkle a generous layer of shredded cheese over the entire surface of the tortilla.
  7. Spread a portion of the steak and veggie mixture over one half of the tortilla.
  8. Once the cheese begins to bubble, fold the tortilla in half. Press down with a spatula and cook for 2 minutes per side until the exterior is golden-brown and crispy.