Trail Tater Steak and Cheese Burritos

Ingredients

• 4 large burrito-size flour tortillas
• 1 to 1 1/2 lb shaved steak
• 1 medium onion, thinly sliced
• 1 bell pepper, thinly sliced (optional)
• 8 to 12 slices provolone
• Shredded mozzarella or cheddar (optional)
• 1 to 2 Tbsp Worcestershire sauce
• Garlic powder, onion powder, salt and black pepper
• Butter or cooking oil for the griddle
• Sliced mushrooms (optional)

Blackstone directions

1. Cook the vegetables. Heat the Blackstone to medium-high. Add a little oil and cook the onion, pepper and mushrooms until softened and lightly browned. Move them to a cooler side.
2. Cook the steak. Spread the shaved steak on the hot griddle. Season with garlic powder, onion powder, salt and pepper. Chop and flip with the spatulas until nearly cooked through.
3. Bring it together. Add Worcestershire sauce, then mix the vegetables back into the steak. Divide the filling into four portions.
4. Build the burritos. Add provolone, a portion of steak mixture and a little shredded cheese if using. Fold the sides inward, then roll tightly.
5. Crisp and seal. Turn the griddle down to medium. Place burritos seam-side down with a little butter or oil. Cook 1 to 2 minutes per side until golden, crisp and sealed.
6. Serve. Let them sit for a minute, cut in half and serve hot.