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Leftover steak makes this hearty sandwich quick to prepare – or try using shaved deli roast beef if you like.

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  • 4 Dempster’s®Tortillas Original, large
  • 2 tbsp (30 mL) olive oil
  • 8 cremini or white mushrooms, sliced
  • 1/4 tsp (1 mL) each salt and freshly ground pepper
  • 1 1/4 cups (300 mL) Italian cheese blend
  • 12 oz (375 g) cooked steak, thinly sliced


IN SKILLET, heat half of the oil over medium-high heat; sauté mushrooms for about 7 minutes or until golden brown and tender.

SEASON with salt and pepper.

PLACE 2 tbsp (30 mL) of cheese on one half of each tortilla.

DIVIDE steak and mushrooms evenly over top; sprinkle remaining cheese evenly over mushrooms.

FOLD over each tortilla to enclose filling.

IN LARGE, nonstick skillet, heat remaining oil over medium heat; cook, in batches, for 2 or 3 minutes on each side or until golden brown and cheese is melted.

Tip: SPREAD Dijon mustard on each tortilla for extra flavor if desired.

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