Cheesesteak Chimichangas

• 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

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.

extra virgin olive oil, onion, red bell pepper, deli, provolone cheese, salt, flour tortillas

Taken from www.food.com/recipe/cheesesteak-chimichangas-448372 (may not work)