Ingredients
· 1 kg rib-eye steak, thinly sliced

· Kosher salt

· Ground black pepper

· ¼ teaspoon steak seasoning

· 1 onion, sliced

· 1 red bell pepper, diced

· ½ cup chopped cilantro

· ½ ounce sliced pasta cheese

· ½ ounce sliced white cheese

· 4 flour tortillas

· 1 avocado, sliced

· Sour cream, for serving

Method
Season steak with salt, pepper, and steak seasoning, then set aside. In a skillet over medium heat, cook onions and peppers until soft, about five minutes. Fold in cilantro, then remove any excess liquid with a paper towel. Add steak to skillet and cook until seared, three minutes per side. Top steak with pasta cheese and white cheese and cover to let cheese melt. Meanwhile, warm tortillas in a skillet. Transfer cheesesteak into warm tortilla, add avocado and a dollop of sour cream, and fold up, burrito style. Serve immediately.