Difficulty: **
Ingredients:
1 beef bouillon cube
1/2 cup water
3 garlic cloves, crushed or pressed
1/8 teaspoon black pepper
1 boneless beef steak (1 pound) cut into 1 inch strips
1 small green pepper, cut into 1/4 inch strips
1 small onion, cut into 1/4 slices
Vegetable oil or cooking spray
2 cups shredded mozzarella cheese
4 flour tortillas (9-10 inches)
1. Combine water, bouillon cube, garlic and pepper in a small bowl. Place marinade and steak in a sealable plastic food storage bag, turn to coat. Marinate in refrigerator for 1-3 hours, turning occasionally.
2. When ready to serve, cut bell pepper into 1/4 inch strips and onion in 1/4 inch slides. Remove steak from the marinade; lightly pat steak with paper towel to absorb some of the moisture. Discard the marinade.
3. Heat skillet on medium-high. Place steak in pan; cook 6-8 minutes or until steak is medium rare. Remove steak and to a plate and cover with aluminum foil.
4. Return pan to heat; Add a small amount of vegetable oil to the pan or spray with cooking oil. Add bell pepper and onion. Cook for 5-7 minutes or until vegetables are crisp-tender. Remove vegetables from pan and place in a bowl.
5. Cut steak crosswise into thin slices. For each wrap, sprinkle 1/2 cup mozzarella cheese over the tortilla. Place one fourth of the steak and vegetables in center, roll up tightly. Repeat with remaining tortillas, steak and vegetables.
6. Heat pan over medium high heat until hot. Place wraps, seam side down in pan. Spray tops of wraps with cooking spray, cook 2-3 minutes on each side or until grill marks appear deep golden brown. Remove wraps to a cutting board and cut diagonally in half. Serve immediately.
