Cheesesteak Burritos

1 1/2 lb. rib-eye steak, thinly sliced
kosher salt
Freshly ground black pepper
1/4 tsp. steak seasoning
1 large onion, thinly sliced
1 red bell pepper, diced
1/4 c. freshly chopped cilantro
1/2 lb. sliced provolone
1/2 lb. sliced Monterey Jack
4 flour tortillas
1 avocado, sliced
Sour cream, for serving


Toughen steak with saline, flavourer, and steak seasoning, then set away. In a rangy skillet over business energy, make onions and peppers until compressible, some 5 transactions. Structure in cilantro, then disappear any excessiveness fluid with a cover towel.

Add steak to skillet and cook until seared, 3 proceedings per side. Top steak with provolone and Monterey Flag and overcompensate to let cheeseflower coalesce.

Meanwhile, warming tortillas in a jumbo pan. Displace cheesesteak into warming tortilla, add aguacate and a dollop of tartness toiletries, and crimp up, burrito name. Process directly.