Carrot Wrap Philly Cheesesteak

Ingredients: The ingredient amounts are for two.

• Ribeye 250g or 8.8oz
• Green Pepper 1, large
• Carrots 2, large
• Brown Onion 1 medium
• Egg 1
• Provolone Cheese 60g or 2.1oz
• Mozzarella Cheese 50g or 1.7oz,reduce fat
• Fresh Chives 2 tbsp, chopped
• Garlic Powder ½ tsp
• Black Pepper 2 twist
• Salt pinch
• Cayenne Pepper ½ tsp
• Salt pinch
• Black Pepper 1 twist
• Chilli Flakes ¼ tsp
• Salt pinch

Instructions:

Grate the carrots and squeeze out as much liquid as possible using a cheesecloth.
Add the grated carrot, mozzarella, cayenne, garlic powder, 1 pinch salt, 2 twist
pepper, egg, and chives to a bowl. Mix well.

Line a baking tray with parchment and shape the mixture into a square wrap. Bake
at 180°C until golden and set, about 20 to 30 minutes.

Cook the steak on a medium-high heat pan for 3 to 4 minutes on each side. Let it
rest for 5 minutes before slicing.

Fry the onion and peppers in a little oil until softened. Season with salt, pepper, and
chilli flakes. Add the sliced ribeye to the same pan and top with provolone and let
it melt.

Place the filling onto the carrot wrap. Fold or roll, slice, and serve warm.