Okay, since I am nearing my goal weight on the Atkins plan, I am opening up to better horizons, read that a few more carbs occasionally. (Each wrap has 3 carbs, the cheese has less than one carb per wrap, the onions and peppers put the total carbs somewhere around 8 to 10 carbs per wrap I think. The mushrooms will actually lower it from there a bit if you use a lot of em)
Tonight for supper I made Southwest Cheese steak wraps...they were soooooo good they'd make a puppy pull a freight train!!!
Pic one- Peppers about to be made magic!
Pic two- Peppers all blackened and heavenly good!
Pic three- Steak and on-yon all cut up and wishin for the pan...
Pic four- they didn't live long beyond this point!
The recipe is simple.
Chop up the stuff, Steak, on-yon and musharooms!
Kill, chop the heads off and gut the peppers. Quarter and wash em.
Break out some sort of hot heat source, I used an indoor electric grill, though I prefer a smoky fire, and basted the pepper quarters with olive oil.
Blacken em good, real good!
Slice em up nice and happy.
Fire up the fryin pan and sizzle the onions till nearly, but not quite translucent.
Whop in a whole mess of crushed garlic and then steak strips.
Fry it all up to near about done and add a mess of sliced musharooms.
Season the steak, onion Garlic and mushrooms with what ya want, but seasoned salt, chili powder, black pepper and a shot of worsticsiticistischire sauce works for me. A wee bit of liquid smoke did it tonight as steak was sauteed in oil, not done on a smoky grill.
Lay some strips of cheese on the wraps, tonight it was provolone, but almost any cheese works, especially the smoked cheeses for this a southwest type cheese steak. (If you arent doing atkins or arent partial to wraps, use a toasted, crusty bomber(hougie) style hardroll)
Slather on a bit of zesty barbeque sauce and eatem up.
(ps, I can spell, almost, on-yon and musharooms is an homage to Justin Wilson the Cajun Chef. OOOOOOOeeeeeeee!)