Cheesesteak Chimichangas

Recipe is from Rachael Ray.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  large onion, thinly sliced
• 1  red bell pepper, seeded and thinly sliced
• 1  lb  deli-sliced roast beef or 1  lb  leftover  steak, sliced
• 8  slices provolone cheese
•  salt & fresh ground pepper
• 4  large flour tortillas

Directions

1. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and pepper to the pan, and cook until tender, 4-5 minutes.
2. Add the meat to the pan and continue cooking until cooked through, 3-4 minutes. Season with salt and pepper, and remove from heat. Divide the mixture between the four tortillas and place 2 slices of cheese inside each. Fold it like you’re wrapping up a present.
3. Wipe the pan out with a paper towel and return it to medium heat. Place the folded pockets into the pan and cook until toasted golden brown and heated through, 2-3 minutes per side.