Philly Cheesesteak Burrito
Sliced top round beef is seared with Italian seasoning and Worcestershire, then wrapped in a flour tortilla with sautéed peppers, onions, mushrooms, and provolone. It’s toasted until sealed and served with seasoned fries and a chipotle-lime Baja sauce on the side.
Nutritional facts
Protein
34g
Carbs
73g
Calories
961kcal
Fat
61g
Ingredients
Italian Herb Seasoning, Green Bell Pepper, Taco Seasoning, Lime Juice, Chipotle in Adobo, Buttom Mushroom, Mayonnaise, Kosher Salt, Worcestershire Sauce, Sour Cream, Mozzarella Cheese, Garlic, Black Pepper, Red Onion, Yellow Bell Pepper, Canola and Olive Oil Blend, Seasoned Salt, Top Round Beef, Potato Fries, Flour Tortilla, Provolone Cheese, Canola Oil
Contains milk, eggs, fish (Anchovies), wheat, soybeans, cereals containing gluten (Barley).
Reviews
4.4
Based on 238 reviews
Patricia · 11/03/26
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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