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Philadelphia Cheese Steak Burrito

3-4 lbs elk stew meat (shoulder, neck, etc) or beef brisket.
2 medium onions diced.
1 small can of tomatoes
1 small can chopped chili peppers
Salt and pepper to suit


Slow cook these ingredients in a crockpot for 4 hours or until meat is tender.

Remove meat and shred by pulling apart with 2 forks.

Note: Remaining juices in the crockpot make a good base for vegetable soup. Extra shredded meat will freeze nicely if small amount of base liquid is added to meat in the container.

Saute a green pepper (Bell or Anaheim without seeds) and 1/2 an onion until both are tender.

Add shredded meat to warm and blend flavors.

In an open flour tortilla, place 2 slices of Velveeta Mexican cheese.

Place 4-5 tablespoons of meat, onion, and pepper mixture on top of the cheese.

Roll the tortilla to seal the contents and cover with 3-4 tablespoons of thick salsa; heat in microwave.

Cover the warmed burrito with chopped lettuce and tomato and serve.


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