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
970kcal
Fat
62g
Ingredients
Potato Fries, Top Round Beef, Flour Tortilla, Red Onion, Green Bell Pepper, Yellow Bell Pepper, Buttom Mushroom, Mayonnaise, Sour Cream, Mozzarella Cheese, Provolone Cheese, Canola Oil, Canola and Olive Oil Blend, Chipotle in Adobo, Lime Juice, Italian Herb Seasoning, Seasoned Salt, Garlic, Black Pepper, Kosher Salt, Taco Seasoning, Worcestershire Sauce
Contains milk, eggs, fish, wheat, soybeans.
Reviews
4.5
Based on 53 reviews
It was new and I loved it
Patricia · 04/15/26
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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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