Philly Cheese Steak Tortilla

Philly Cheese Steak Tortilla


For Tortilla:

  • 2 cups MAYA All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup water
  • 3 tablespoons shortening

For Philly Cheese Steak:

  • 2 pieces medium-sized onions thinly slice
  • ¼ cup butter
  • 500 grams beef sukiyaki cut
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons prepared steak sauce
  • salt and pepper
  • oil
  • red and green bell peppers as needed
  • sliced mozzarella cheese as needed
  • sliced cheddar cheese as needed


  1. Tortilla: Mix flour, salt, baking powder, water and shortening. Stir until it is manageable to knead. Knead for 10 to 12 minutes, adding flour or water if needed to achieve a smooth dough. Rest for at least an hour.
  2. Divide dough into 8 to 10 portions. On a lightly floured surface, using rolling pin, flatten out the portioned dough into a 10-inch circle.
  3. In a greased crepe pan or cast-iron pan, cook tortillas over medium heat until lightly brown. Set aside.
  4. Philly Cheese Steak: In a heavy bottom pan, caramelize onions, add butter and continue stirring until butter melts. Set aside.
  5. Marinate beef for an hour with Worcestershire sauce, steak sauce, salt and pepper.
  6. In a medium-sized pan, heat oil over high heat, sauté bell peppers, then add marinated beef then stir fry until beef is tender then add the caramelized onion. Turn-off the heat.
  7. Assemble: Place tortilla wrap in a plate then arrange 2 pieces of mozzarella cheese and cheddar cheese, then fill it up with the steak. Roll tortilla then serve.

Recipe Notes

Yield: 8 servings

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