Cheesesteak Crunchwraps

Heat oil in a skillet over medium-high heat.

Add sliced onions and peppers, and sauté until softened.

Add thinly sliced steak to the skillet and cook until browned, seasoning with salt and pepper.

Stir in shredded cheese and cook until melted and combined with the steak mixture.

Lay a large tortilla flat and place a smaller tortilla or tostada in the center for crunch.

Spoon the cheesesteak filling onto the center of the tortilla.

Fold the edges of the large tortilla up and over the filling to form a sealed crunchwrap shape.

Heat a skillet or griddle over medium heat and place the crunchwrap seam-side down.

Cook for 2-3 minutes per side until golden brown and crispy.

Slice in half and serve warm.