Ingredients

· 1-1/2 lb rib-eye steak, thinly sliced

· kosher salt

· Freshly ground black pepper

· 1/4 tsp steak seasoning

· 1 large onion, thinly sliced

· 1 red bell pepper, diced

· 1/4 cup freshly chopped cilantro

· 1/2 lb sliced pasta cheese

· 1/2 lb 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 large 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 large skillet. Transfer cheesesteak into warm tortilla, add avocado and a dollop of sour cream, and fold up, burrito style. Serve immediately.