There is a story that goes with this recipe that has to do with lying. You can click the link if you want to read it. Right now, this is about cheesesteak burritos and it is no lie when I say that the idea came into my head in a never-ending attempt to give new twists to old recipes.
Cheesesteak, or Philadelphia cheesesteak, is a sandwich with thinly sliced steak and melted cheese for the filling. It’s not a very old dish, the earliest version without cheese having been first concocted in the 1930s. But since its inception, cheesesteak has always been served using long bread rolls. Not surprising, I suppose, since the first cheesesteak was made with a hotdog roll.
But I’m about breaking away from the usual. So, I thought I’d serve my cheesesteaks with flour tortillas.
- 300 grams beef (I used top round; eye round, bottom round, sirloin and tenderloin will all work), thinly sliced
- 2 tablespoons butter
- 2 teaspoons Worcestershire sauce
- 4 to 6 slices of cheese (should be a soft variety that melts well)
- 2 warmed flour tortillas (mine were 14 inches in diameter)
- lettuce any variety, as much as you like
- Prepare and cook the beef following the instructions given in the cheesesteak sandwich recipe, but forming only two logs.
- Just before adding the cheese slices, drizzle each meat log with a teaspoonful of Worcestershire sauce.
- Line a warmed tortilla with lettuce. Arrange the cheesesteak on top.
- Roll the tortilla.
- Repeat with the remaining tortilla.
- Serve the cheesesteak burritos at once.