350 g striploin steak, Pat the steak dry and slice it thinly against the grain.
1/2 yellow onion, thinly sliced
1/2 red bell pepper, thinly sliced
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3-4 tbsp Lillie's Q Honey BBQ Sauce
1 tbsp olive oil
Salt and black pepper, to taste
1 large flour tortilla
2 slices provolone cheese
Handful of romaine lettuce, shredded
1/2 tomato, thinly sliced
1 tbsp mayonnaise
Meat
4
Pat the steak dry and slice it thinly against the grain. Season lightly with salt and black pepper.
Heat a pan over high heat with a little olive oil. Add the beef in a single layer and let it develop a good crust. Toss briefly, then remove from the pan.
In the same pan, add the onion and red bell pepper. Cook for 3-4 minutes until softened with a little color.
Return the beef to the pan. Add Honey BBQ Sauce and toss for about 30 seconds, until everything is hot, glossy and well coated.
Warm the tortilla and spread a thin layer of mayo. Add lettuce, tomato, provolone and the hot Honey BBQ beef with peppers and onions.
Fold the sides in and roll tightly. Toast seam-side down in a hot pan, then turn until golden on both sides and the cheese starts to melt. Rest 1 minute and cut in half.
Get the pan really hot before adding the beef and don't overcrowd it. A quick hard sear keeps the beef juicy and gives you much better flavor.
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