Philly Cheesesteak Grilled Wraps

• 2 steaks BBQ'd and sliced as thin as possible
• 1 tablespoon vegetable oil
• 2 onions halved and sliced
• 1 teaspoon Better Than Bouillon Beef Base
• 2 portobello mushrooms stem and gills removed
• 2 bell peppers sliced
• mayonnaise
• hot sauce
• 10 inches tortillas

1. In frying pan over medium-low heat, add onions and cook on low until caramelized (when done properly, this takes about 30 min). Add in the Better than Bouillon Beef Base and a tbsp of water to make a faint gravy.
2. Add in the mushrooms and bell peppers and cook until softened, about 5 minutes.
3. On tortilla, spread a thin layer of mayonnaise and top with a few squirts of hot sauce.
4. Pile on the steak and vegetables.
5. Roll up, making sure the ends are sealed.
6. On griddle or in large frying pan sprayed with cooking spray, over medium heat, add the wraps, seam side down, and put something heavy on top (like a smaller frying pan weighted down with something heatproof) and grill until toasted. Flip and repeat. This would work well in an electric grill (like the George Foreman or a panini press)
7. Once finished, pull off and let sit for a minute before slicing in half.

possible, vegetable oil, onions, better, portobello mushrooms, bell peppers, mayonnaise, hot sauce, tortillas

Taken from www.yummly.com/recipe/Philly-Cheesesteak-Grilled-Wraps-1668202 (may not work)