Philly Cheesesteak Triangles

  • 3 large Flour tortillas
  • 1 lb shaved steak chopped
  • 1/2 sweet onion chooped
  • 1 green onion chopped
  • 1 clove of garlic minced
  • OPTIONAL: 1 cup shitake mushrooms
  • 6 slices provolone
  • 1 tbsp Cooking With Greens Go To Blend halved
  • 1/2 tbsp Cooking With Greens Creole Blend halved
  • 1/2 tbsp Cooking with Greens No Salt Herb Blend halved
  • 2 tbsp olive oil
  • vegetable oil
  • 3 tbsp flour
  • 1 1/2 tbsp water

Cut flour tortillas in half. In a small bowl, mix flour and water until it makes a paste. Add half the olive oil to pan with steak and half of the spice blends and cook until brown. Remove meat from pan and add onion, garlic and peppers with remaining olive oil. Cook until onions are caramelized. remove from heat and combine with steak. With rounded tortilla edge towards you, brush edges of tortilla with flour/water mixture. fold edges in to create a cone shaped pocket. Place cheese slice in pocket. Spoon steak and vegetable mixture into pocket and seal edges by pressing together. Heat vegetable oil in pan and cook triangles until browned on both sides. drain on paper towel and serve with dipping sauces.

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