Ingredients:

  • 1 lb Beef Ribeye or Sirloin, shaved ultra-thin
  • 1 tbsp Neutral oil (Grapeseed or Avocado oil)
  • 1 Large White Onion, thinly sliced
  • 1 Large Green Bell Pepper, thinly sliced
  • 1 tsp Kosher salt
  • 0.5 tsp Coarse black pepper
  • 4 Large Flour Tortillas (10-inch)
  • 8 Slices Provolone Cheese
  • 1 cup Shredded Monterey Jack cheese
  • 2 tbsp Unsalted butter, softened
  • 0.5 cup Mayonnaise
  • 1 tbsp Prepared Horseradish
  • 1 tsp Worcestershire sauce
  • 0.5 tsp Garlic powder

Instructions:

  1. Prepare the dipping sauce by whisking mayonnaise, horseradish, Worcestershire sauce, and garlic powder in a small bowl. Refrigerate until serving.
  2. Set a large cast iron skillet over medium-high heat until wisps of smoke appear. Add neutral oil and the shaved beef in a single layer.
  3. Sear beef undisturbed for 2 minutes to develop a mahogany crust, then break up with a spatula and season with salt and black pepper. Remove beef and set aside.
  4. In the same skillet, sauté sliced onions and green peppers until moisture has evaporated and edges are charred. Remove and mix with the cooked beef.
  5. Wipe the skillet clean and reduce heat to medium. Spread softened butter on one side of each tortilla.
  6. Place one tortilla butter-side down in the skillet. Layer 1 slice of provolone, a quarter of the beef and pepper mixture, 1/4 cup shredded Monterey Jack, and a second slice of provolone.
  7. Fold the tortilla or top with another tortilla and press down. Grill for 2-3 minutes per side until the exterior is golden brown and the cheese acts as a binder. Repeat for remaining servings.